Current Job Openings
Chef de Cuisine or Sous Chef
James Beard chef Tony Maws is seeking his next Chef de Cuisine or Sous Chef to train for Chef D!
Come to Boston and take the next major step in your career.
Everyone loves a great opportunity. How about a leadership position in an acclaimed restaurant? How about the possibility to study under a James Beard award-winning chef?
Craigie on Main has had incredible success over the last 12 years – being recognized with award after award. The Kirkland Tap and Trotter has been open one year and already won “Best Gastropub Boston 2014.”
Interview . . . “stage” in our kitchen . . . get hired . . . enjoy cooking beautiful food with the best ingredients … have an impact…take your career to the next level!
We are grounded in the principles that have driven our success – incredible ingredients, care and accuracy in preparation, determination to push the envelope, and devotion to guest satisfaction.
While we may talk with good cooks along the way – THIS ad is for leadership positions ONLY!
Please do not apply unless you ALREADY have TWO YEARS experience and:
1. Have worked at least one year in a scratch kitchen – non “chain” experience
2. Have a mastery of at least one station in the kitchen
3. Have experience supervising a team of 6 or more
4. Have a proven record of meeting deadlines
5. Have a competitive spirit
6. Are a self starter with a proven track record of meeting goals. Have a proven track record of loyalty and longevity in your career.
This job is NOT for people “trying to find themselves”, “looking to get back into the kitchen”, “or “looking for the next place to learn.” Corporate career tracks are not a usually a fit for us – hardcore cooking is a prerequisite for success.
Strong pay package with benefits including PTO, health, dental, vision, Hubway accounts, access to yoga classes.
You will learn plenty with us but this particular position is for people wanting to use their already honed skills to ACCOMPLISH awesome things – both themselves and through others!
What is Tony like?
Have you seen some of our press?
Successful leaders ready to shape a new kitchen should reply to
jobs@tapandtrotter or firstname.lastname@example.org with:
1. a cover letter
2. resume and
3. what do you like best from one of the videos in this posting
If you follow the Boston food scene, you may know by now that Craigie on Main has ceased its regular brunch service and are now open Monday nights for dinner. This change requires us to add a manager to the team.
We are a family-owned restaurant that is a go-to spot for uncompromising local, artisanal, and seasonal cuisine as well as award-winning service. It is an intense, warm, inclusive, non-corporate place to work. Our service and ambience are comfortable and friendly — like a dinner party at home with close friends. We are proud to be an incredible place to work.
Select candidates will thrive in an environment of excellence that expects:
. . . Genuine hospitality
. . . A desire to exceed expectations, not merely meet them
. . . A desire to anticipate guests’ needs
. . . An attitude of continued growth and development
We require you to be:
+ Highly organized, goal-oriented and solution-focused
+ A Winner
+ Respectful of the craft of superior guest care; charming and charismatic with guests
+ Able to work with speed, efficiency and attention to detail
+ Highly energetic (and able to smile and laugh) in a pressured and fast-paced environment
+ Committed to the idea that no job is too big or too small
+ Experienced in managing and completing projects
+ Savvy with technology to provide exceptional service
+ Committed to the basic principles of ‘Kaizen’
You can expect:
A challenging and supportive team environment
An opportunity to grow and develop
Our commitment to your education in exacting cuisine, off the beaten path wines, classic cocktails, and personal development
Strong salary; paid time off; stewarding program
– Serve as an active member of the FOH management team
– Train and supervise staff in outstanding hospitality
– Organize and manage reservations and restaurant guest flow
– Provide floor management and leadership responsibilities with the other FOH team members
– Effectively generate sales and manage costs
– Communicate with all members of the management team
~3 years experience in restaurants required
~Comparable experience in a busy, fine-dining setting is desirable
~Working knowledge of “Open Table” preferred
~Strong communication skills
For more information:
If you meet the above criteria please apply to email@example.com
2. An example of hospitality that you have taught someone
3. Place “manager” in the memo line
Craigie On Main is a family-owned restaurant that is a go-to spot for uncompromisingly local, artisanal, and seasonal cuisine as well as award-winning service. It is an intense, warm, inclusive, non-corporate place to work. Our service and ambience are comfortable and friendly — like a dinner party at home with close friends.
We are seeking a hospitality specialist that can manage an intricate seating structure during service. Could the next person be you? Select candidates will thrive in an environment of excellence that expects:
** Uncompromising and genuine hospitality
** A desire to exceed expectations, not merely perform
** A willingness and dedication to the Craigie experience
We are a highly challenging environment that seeks a flexible person to join our team. We require all of our hosts to be:
** Highly organized and efficient
** Positive and solution focused
** Charming, charismatic with our guests at every turn
** Able to work with speed, efficiency and attention to detail
** Respectful of the craft of superior customer care
** Highly energetic in a pressured and exacting environment
** Committed to the idea that and no job is too big or too small
** Able to learn from mistakes
** Comfortable responding to phone calls and requests
** Savvy with technology to provide exceptional service
You can expect:
+ A challenging environment
+ An attractive take-home (part of pooled tips in house)
+ Our commitment to your education in exacting cuisine, off the beaten path wines, and classic cocktails
+ An environment committed to excellence and quality
Work-Life Balance at Craigie on Main
There was a time that cooks had to choose between working in a good restaurant and getting paid or choose between working crazy hours and working in a place that doesn’t serve interesting food. There was a time that Craigie on Main was known as the bootcamp of kitchen in Boston that only the truly passionate could survive. They are growing up as a restaurant and want you to grow with them. They still work hard BUT …
Now you can have it all!
Craigie on Main is looking to make 2015 the year of the cook!
– 4 day work weeks
– Competitive pay
– Employer contribution to great affordable healthcare
– Employer contribution to supplemental vision/dental insurance
– Paid time off
– Free Hubway memberships
– Working with the finest product available
– A better education than culinary school
Check out our kitchen! They have opportunities for you to work, have a life AND get paid to learn how to be a good cook:
Apply to kitchenjobs@
2. Boston Chefs in the memo line
3. Favorite thing from their Facebook page
We are an Equal Opportunity Employer.
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.