We are looking for servers with a passion for hospitality, who want to work in a fun creative environment, build their wine knowledge and get to present some amazing food and drinks to our guests. If you or someone you know would be a great fit, send us your resume!
All hourly staff are paid a base wage of $12.67/hr plus are part of the tip pool. We’re also offering a bonus for all salaried and hourly employees at the end of the year based on a percentage of profits. Health insurance, PTO, sick pay, field trips, daily family meal, flexible schedules, employee food discounts, guest for a night drawings and educational stipends are also a part of your benefits package.
About Us:
Farow is based on the philosophy of combining hyper-seasonal, regional, high quality ingredients with creativity to bring the best possible food to our community. Our menu will be small (14-16 items at each service) and will rotate weekly based on what is available from our local farmers, ranchers and local artisans. We will never have a tomato in January or cherries in November (unless we preserved it from the summer). We have worked diligently to build and sustain relationships with our local producers and will have produce and ingredients to work with year round.
Showing hospitality to our staff, guests, and community, while being conscious and intentional in regard of our impact on the environment is of the utmost importance.
We are closed on all major holidays.
We are currently open lunch and dinner Tuesday-Saturday 11:30-8:30 during the week and 11-9 on the weekends.
About the Position:
We are looking for food obsessed, passionate individuals to join our front of the house team. A focus on constant education between food, wine, pastry and beverage knowledge will be at the core of everything we do. Each service will have a small menu of incredible local, seasonal dishes that will change seasonally on a consistent basis as certain produce rotates in and out of season. Our concept presents the opportunity to continue learning about new ingredients, preparation techniques and getting to serve and talk about amazing food with your guest. Dinner servers should possess a good basic wine knowledge, wine service and basic elements of fine dining service and hospitality. There will be ongoing training provided for all of the staff regarding service points, food, wine, cocktails, and spirits.
