Current Job Openings
Craigie on Main Seeks ‘Old School’ Line Cook
We are posting for the cook who is the “right” fit to join our kitchen. Competition is high. Our staff is stable so we can afford to be picky. Are you the right person? Experience is relative. Who you are and how you approach food, pressure, teamwork and personal growth is very important to us.
Do you want a challenge? …a sense of personal ownership in the process? …a fast paced learning environment that most of our cooks call, “better than school?”
Consider our Cambridge restaurant, where your skills will take a quantum leap upward. This is the hardest job you will ever love.
Chef/Owner Tony Maws is an early, influential, and passionate advocate of “nose to tail” cooking while also committed to local, seasonal, organic and natural ingredients. Chef de Cuisine Carl Dooley is carrying that torch forward in impressive ways.
- We do everything the right way, which is usually the hard way.
- We use the whole animal (yes. . .feet and heads!)
- Nothing is pre-portioned. The person doing your prep is YOU!
- You can expect to start at the bottom and showcase your abilities.
You MUST ALREADY:
- …be highly organized
- …have a natural sense of urgency
- …be exceedingly accurate
- …have a positive attitude
- …have an active sense of humor
- …possess an old-fashioned work ethic
- …embody respect for our craft
- …have a fanatical devotion to knife-sharpening
At Craigie no job is too big or too small, so “primma-donnas” need not apply. If you are thinking about how soon you will get the call for that Food Network gig, we probably aren’t a great fit. But if you’d dream of running your own kitchen some day, we can think of no better place to hone your craft to make that dream come true.
If you are a hardworking, talented, and up and coming leader – we want you BUT be prepared! Our team takes great pride in the day to day challenge and in order to have any credibility with them, you will need to earn your stripes. Expect a sharp learning curve while getting immersed in the “Craigie-way.” We seek a unique brand of hot shot; willing to do the work to get where you want to go.
We could list literally dozens of awards since: best dish awards, best restaurant lists, even James Beard awards but we do not rest on our laurels – each day is a new day filled with opportunity to shine.
We are just a 5 minute walk from Central Square Red Line T and there is easy parking nearby.
Please reply to email@example.com. Your reply should include:
- An example of how you have handled a pressured situation in your past
- One of your favorite dishes to prepare
Based on your application, we may schedule a brief phone interview; stages will follow successful interviews.
Other Positions at Craigie on Main
Craigie On Main takes great pride in our dynamic, energetic, talented staff. We are always on the look out for great people to work in all types of restaurant positions. If you’ve had a look around our website, and think that you might be able to flourish in this unique environment, email a cover letter and resume to firstname.lastname@example.org or send them by fax to (617) 497-5522. It would be helpful if your letter could describe what it is about our specific restaurant that appeals to you as a potential employee.
What we look for in a candidate is team spirit, energy, enthusiasm, and a real love of food. A great resumé helps, but it is not a requirement.
You will work hard in our intense, award-winning restaurant, but your skills will take a quantum leap upward. And if you dream of running your own restaurant, this is the place to learn how to make your dream come true. Chef Tony Maws is committed to training and your advancement, which means you will have a chance to do everything and have a great learning experience.
Salary and benefits are comprehensive, competitive and flexible. Schedules are reasonable and flexible. Many employees can expect two days off in a row, paid vacation and holidays, and many other small perks.