We’re Hiring (Maybe.)

Bartenders!

We’re a small bar with high standards. If you’re not ready to care - really care - this won’t be a good fit.

We’re always looking for someone sharp, reliable, and humble enough to learn our way of doing things without flinching. Someone who doesn’t treat a job like this as a placeholder or a personality trait. We don’t need charm. We need commitment.

This is a role where:

  • You memorize the menu.

  • You clean without being asked.

  • You show up on time, every time.

  • You ask why, and actually want the answer.

  • You don’t roll your eyes at feedback,you take it, process it, and apply it.

We’ll teach you the nuances. But you’ve got to want to learn.

The Basics

  • Starting wage $16/hr + tips. We offer higher starting pay for more experienced candidates, as well as increases over time for those who grow with the role.

  • 20-30 hours/week (mostly evenings and weekends)

  • ProServe required (or willing to get it)

  • 2+ years in hospitality preferred

What You Should Know

We’re not just your cute little corner bar. We’re serious about beer, about hospitality, and about each other. Guests notice. Staff carry the weight. There’s no shift where you coast. Everyone pitches in.

If you think this sounds intense, it is. And if that excites you more than it scares you, we’d love to hear from you.

To Apply:
Email us your resume, with a note at hello@slowpouryeg.com: tell us why this is the kind of challenge you want. Be honest. And, if you’ve been in before, tell us what stuck with you. If you haven’t, stop by before you do.

Cooks!

Our kitchen is small. Very small. Limited space, limited equipment, no room for ego, and no time for someone who needs perfect conditions to do good work. Fair Warning: Not for everyone.

This is part-time evening and weekend work in a resource-limited kitchen that asks for calm, organization, consistency, and good instincts. You need to be able to work clean, move with intention, and care about the details. We are not looking for someone who sees constraints as a frustration. We are looking for someone who sees them as part of the craft.

You do not need to come in knowing everything.
But you do need to take pride in doing things properly.

We care about thoughtfulness.
We care about follow-through.
We care about people who can keep a station tight, a dish consistent, and a service moving without drama.

If you like the idea of making simple things very well, and being part of a place that takes quiet pride in how it does things, we’d like to meet you.

If you are an early career cook looking to play a large role in the success of a small kitchen program, this might be the fit for you.

To Apply:
Email us your resume, with a note at hello@slowpouryeg.com: tell us why this is the kind of challenge you want. Be honest. And, if you’ve been in before, tell us what stuck with you. If you haven’t, stop by before you do.