Looking for members to join our team who are interested in helping develop an untraditional format of guest experience.   

We would like to train aspiring chefs in front of house roles and responsibilities an addition to their back of house role and responsibilities.

Our front of house and back of house will be one cross trained unit and alternate positions weekly.  Working together during our prep day on the food and menu.

During service, with our open kitchen concept, staff will alternate between cooking on the line and working on the floor. 

If this model interests you and you like the idea of becoming greatly well rounded in restaurant operations please respond with a quick bio about you so that we can set up a stage.



We are hyper seasonal, live-fire cooking restaurant with a food and cocktail menu that evolves daily.

Our food and cocktail program are focused on preservation and composed of one-off products such as aged local meats and wildcraft fermentation.

We have a casual and fun room but our standards and expectations are of extremely high caliber.  We have 45 seats, low lighting, and loud music.

Open 4 services a week.    Friday, Saturday, Sunday, Monday   6pm - 1am

We do offer a rotating wine program.


Desire to grow into a leadership role is encouraged as positions become available and as we grow as a company.