Become a Craver

We’re always searching for the crème de la crop.
People with contagious smiles, passion for great food and unstoppable drive excite us.
If that sounds like, let’s talk and get you on our team!

LINE COOK

Line cooks are the people responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer. While the line cook is an entry level position, a new cook is responsible for developing his or her technique so that they may move up in the kitchen to positions with more responsibility.

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ASSISTANT MANAGER

The Assistant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the GM.

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MANAGER

A Restaurant Manager is a little like a jack of all trades. Working as a Restaurant Manager can entail a large number of different duties. In most cases, the restaurant will employ an Executive Chef that oversees the operations of the kitchen itself, but the Restaurant Manager is responsible for everything else that goes into successfully running a restaurant!

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