Butcher & Bee opened in December of 2015 and has quickly become an East Nashville destination for locals and visitors. Chef Bryan Lee Weaver and team turn seasonal ingredients into menus that are bold and fun. We offer a focused wine list that features many bio-dynamic wines from small producers, twenty rotating regional taps, cocktails and bourbons.
Top servers often take home $600-1000 per week.
We are humbled to call many locals and industry peers regulars, and we pride ourselves on offering excellent hospitality and technically proficient service with humility in a casual environment.
If focusing at work, conducting yourself like a professional, growth & education are important to you, we want you on our team.
Servers Assistant, Host, and Barback positions also available.
Competitive + Benefits for FT
Classic Food / Wine Service
Experience in a High Volume Environment
Food / Beverage Pairing
Food Safety Knowledge
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Butcher & Bee serves honest to goodness sandwiches, vegetables, and shareable plates in a warm & relaxed atmosphere. We source well, hire well, and use time honored cooking techniques with the goal of making clean, sustainable, and tasty food available to people at an everyday price point.
We treat all of our team members with respect and challenge ourselves to achieve at a world class level. We create opportunities for team members to grow within our organization with the goal of creating as partners within Butcher & Bee and future entrepreneurs outside our company.