Required Years of Experience
The Duck & The Peach is a New American restaurant located near Eastern Market and we are hiring a BRUNCH server for Saturday & Sunday service as we enter patio season! Candidates must be available from 9am to 4pm on the weekends.
We are a womxn owned and operated business. We focuses on womxn owned and operated businesses, just like us!
We are passionate about letting ingredients speak for themselves and providing an elegant and elevated dinner party experience for our guests. We have a dynamic team of professionals working together to help change hospitality through integrity and grace.
We have high standards, enjoy having fun and value accountability, collaboration and flexibility.
We are open Tuesday through Saturday for dinner service, and Saturday and Sunday for brunch service.
Our aim is to work towards a more equitable pay model in hospitality where service and kitchen team members are compensated equally on an hourly basis. We've developed and implemented a pay rate help us change the industry. Compensation for server is $18 an hour plus 8% of food and beverage sales. Gratuity left by guests will be split by all hourly team members based on hours worked.
For full-time employees, we offer 50% coverage for health benefits, paid time off, and overtime opportunities. If you enjoy wine, food, people, making memorable experiences, and want professional growth in the field of hospitality, please apply.
All applicants must be able to work weekends, holidays, stand for 6-8 hours and lift up to 25 pounds.
Compensation: Hourly ($30.00 - $40.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts
Fine Dining Service
Food and Beverage Pairing
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American, Californian, New American
Part of Eastern Point Collective
Inspired by fresh, laid-back Northern California cuisine with a dose of New England comfort, The Duck & The Peach is an American concept located in the heart of DC's Capitol Hill neighborhood.
We are passionate about creating extraordinary food from simple, local ingredients, celebrating our love of flavor, food, and the conversations that bring people together.
Our kitchen is lead by Executive Chef Kat Petonito and Pastry Chef Rochelle Cooper.