ABOUT WORKING AT NOMAD
World Class Equipment, Ingredients and most of all, Staff
At Nomad we take all aspects of running a restaurant seriously. We want guest to leave after coming here and truly understand what a great night at a restaurant can be.
We have the best equipment from around the world including a Josper Over and Basque grill and we need the best cooks and chefs to man it. We have designed a dining room that feels eclectic, yet cozy. It feels high end but approachable. We need world class hosts, servers and bartenders to run that dining room.
We also want you to have a good life outside of work. We will do our best to avoid consecutive weekend nights (unless you want them). Schedules for the following week will be posted on Thursdays at the latest so you can plan your time. Part time employees will only work the number of hours they want to so than pursue their outside interests. We will do everything possible to get you your requested time off. We want our restaurant to be a part of your life, not consume it.
We offer paid vacations to both part time and full time employees. We have a health, dental and vision available. If you click on the home button above you can read about all of our other benefits and philosophies.
Service/Bar Staff
Very simply, we want the best service staff in the city. We want energetic, outgoing and personable people handling our guests. Employees that understand that taking top-notch care of every guest will result in busier shifts, no matter the day, and more success for both the server/bartender and the restaurant as a whole. Like we mentioned above, we won't fall into the trap many other restaurants do that result in a less than ideal hospitality environment and the people that put hospitality above all else will thrive along with us
Pros of the job
-Small footprint means you can take more tables. Far less running around and more time with guests
-No corporate "scripts" No "is this your first time here?" and the like. We encourage you to be yourselves and genuine with the guests
-Free shift meal if you're on time
cons of the job
-shifts can be long (around 10 hours) but on the bright side you can get a lot of hours in a few days.
Cook/Chefs
Cooks are the lifeblood of what we do. We need skilled, hardworking cooks who are reliable and used to a very fast paced environment and still be able to put out incredible food. We pride ourselves on how laid back and stress free our kitchen is because we get professionals in to do the job. No yelling, no degrading or “ball busting” behavior or language, nothing other than a love of making great food and presenting it in an energetic environment. If you pride yourself on being a professional cook or chef in a nurturing environment, this is the place for you.
pros of the job
-$21/hour starting pay with plenty of room for advancement
-Free shift meal every time you work if you are on time
-If you want overtime, you'll get it most of the year
cons of the job
-lots of lifting, you will get tired
-you will get dirty and it will be hot
-You will be here late
-shifts are long (around 10 hours), but on the bright side you will be able to get 40 hours in 4 days and take 3 days off if you like (or get some sweet OT)
Host/Desk Staff
We need people to feel "hospitality above all else" the second they walk in the door. Making people feel welcome before they even sit down is very important. We are looking for bright, personable people to greet and seat guests, handle to go orders and keep the tables turning.
Pros of the job
-$16 per hour to start
-To-go tipshare that can add significantly to the hourly rate
-Free shift meal if you're on time
-plenty of overtime possibilities
cons of the job
-long shifts on your feet (6-10 hours) but you'll be able to get lots of hours in fewer days
Dishwasher
We make some big messes and we need a lot of help cleaning up
Pros of the job
-$17/hour starting pay
-If you want overtime, you'll get it most of the year
-Free shift meal in you're on time
-set your own pace
cons of the job
-we make a lot of dirty pans and containers. there will be a LOT of dishes