Required Years of Experience
0-1 years
Job Details
Hi!
Kismet Bagels is looking for a Full Time Team Member for our Bagel Shop in Rittenhouse Square in Philadelphia! This position is for Full Time. We are looking for someone to work 5 Days per week with your days off being MONDAY AND TUESDAY, 40 hours per week.
We thrive under pressure, have a blast servicing our customers, and take great pride in creating the same wonderful high quality product over and over again.
Our weekday shifts begin at 6am, and on weekends begin at 7am with setup/prep. Shop is open 7am-2pm Weekdays, 8am-3pm Weekends and we are almost always busy. Between online orders and in house, it's very busy for the bulk of the shift, so be ready for that! Everyone works together as a team, and checks their ego at the door. No task is above or below anyone.
This job requires both back of house (Sandwich Making, Egg Cooking) as well as Front of House (Register, Coffee, Restocking the customer fridge) tasks.
Compensation: $15 per hour + tips (weekly total average between $21-$24/hr)
REQUIREMENTS INCLUDE:
-Open Weekend Availability
-Ability to work well under pressure
-Ability to lift 50+ pounds
-Enjoy interacting with customers
-Have reliable transportation
-Ability to Work Holidays
-Be comfortable upselling
Compensation Details
Compensation: Hourly ($21.00 - $24.00)
Benefits & Perks: Health Insurance, Paid Time Off
Required Skills
Ability to work well under pressure
Teamwork
Customer Service
Customer Service Skills
Ability To Lift 50+ Pounds
Time Management
Adaptability
Enjoy Interacting With Customers
Read more
Breads, Coffee / Tea
Bakery / Patisserie, Bagel Store, Cafe
Part of Kismet Bagels
If you happen to come across a bagel shop in Philly with a line out the door, it’s most likely Kismet Bagels. Founded as a pandemic passion project by the husband-and-wife duo of Jacob and Alexandra Cohen after their jobs in sales and entertainment were put on hold, Kismet has since become Philadelphia’s most cult-followed bagel shop, selling more than 15,000 bagels every week from three brick-and-mortar shops and several farmers market stands.
These bagels are the real deal: the recipe was developed over months of trial-and-error, and they’re kettle-boiled, smothered with seasonings, soft on the inside, and just the right balance of chewy and crunchy on the outside. These are the bagels that Philadelphians have gone crazy for, and now they’re shipping nationwide!
