Mercantile dining & provision is in search of team members for our Market Staff to provide daytime service in our restaurant. Positions include cashiers, baristas, production work, food-running and hosting. An interest in top-quality food and beverage as well as basic experience in the industry is ideal. The bulk Market Staff shifts are for morning and daytime work, but some evening shifts are also available. Compensation is an hourly wage + gratuity, benefits include dining discount at our restaurants, continuing educational opportunities, and health insurance eligibility after 60 days for full-time employees.
The Market at Mercantile dining & provision is our daytime service anchored by counter-ordering and tableside delivery. Guests can select from open seating in the dining room or patio, take-out, or advance ordering online for easy pick up. Full service is available at the bar, and our complete wine, beer, and cocktail programs are throughout the day. Our Breakfast menu featuring classic morning fare is available 7:00 -11:00am daily. The Lunch menu is a mix of salads, sandwiches and sides and can be enjoyed from 11:00am- 2:30pm. Mercantile's Dining Room Staff begins to takeover service beginning at 2:30pm with an Afternoon menu of casual appetizers, and the full Dinner menu begins at 5:00pm.
Chef Alex Seidel was the recipient of the 2018 James Beard Award for Best Chef Southwest. He opened the Denver neighborhood institution Fruition Restaurant in 2007, followed by Fruition Farms Creamery, an artisan food producer, in 2009, and Mercantile dining & provision at Union Station in 2014. Chook, his most recent restaurant, a fast-casual charcoal rotisserie restaurant, opened it's first location in 2018. 2020 will see the opening of Mercantile DIA at Denver's International Airport.