Arbeiten bei uns
Come work
the grill
Small team, short menu, high standards. We would rather train the right person than hire the wrong experienced one.
Roles
Where we usually need people
Grill
The centre of the operation. You will learn to read a natural casing, hold a line through a Friday rush, and cook eight products to different finishes at once.
Counter
Order-taking, upselling without being irritating about it, and knowing the menu well enough to answer a real question about gluten or heat level honestly.
Bar
Pouring German bier properly — right glass, right temperature, right head. If you have not done it, we will teach you; it takes about a week.
Prep
Fermenting, scraping spätzle, braising cabbage, portioning. This is where the food is actually decided.
Events
Off-site grill stations and catering. Long days, good money, and you get to cook in front of people.
Speculative
If you are good and we have nothing open, write anyway. Restaurants turn over and we keep the notes.
What we actually look for
- You turn up when you say you will. This is most of it.
- You care whether the plate going out is right, not just whether it is out.
- You can be told something twice without taking it personally.
- You are decent to the people you work with when it is busy and going badly.
What you do not need
- Any knowledge of German food. We will teach you the whole menu.
- German. Nobody here needs it.
- A long CV. We care much more about the last job than the first six.
How to apply
Come in and ask
Walk in outside the lunch and dinner rush — mid-afternoon is ideal — and ask to speak to whoever is running the shift. Bring a CV if you have one; if you do not, come anyway.
Or call +1 (747) 316-1111 and ask about work.