Are you looking for a fun vibe, a fast-paced environment, and chill people who are great to work with? Oh, & a place putting out some absolutely killer food and drink besides?
Well, we’re looking for YOU!
Firetender, a new restaurant + bar, is set to open this April, in the restored Hotel Manteo, & we’ve set our sights on being nothing less than OBX’s newest + hottest gathering spot — a celebration of conviviality, comfort, craft, & community.
The heart of our kitchen is our two custom-built, stone-floor ovens (the first of their kind in OBX). From there we will be serving up creative craft pizzas + hearth-fired skillets — elemental food that feeds the soul. Our bar will be extensive, full of both old standbys + much-coveted rarities, & we will be home to a Weeping Radish Tap Room. Also, we will offer a full slate of creative craft cocktails.
In the near term, during phase two, we will be opening our beer garden + music showcase; stay tuned for those exciting details.
We have conceived Firetender as a place where you can come as you are + find your crew — or even discover a new crew! A place where every night is a party, & every night is filled with friends!
We’re currently seeking our Management leadership team for a variety of positions: General Manager, Kitchen Manager; Kitchen Shift Supervisors, + Head Bartender/Mixologist. As well, we are looking to add our shift positions: Servers, Host(ess), Kitchen crew + other positions).
Our compensation package is more than competitive, & we will also be offering health care + other fun benefits.
If you’re intrigued, then we are, too. Reach out & let us hear from you!
And remember: a great attitude & a big heart matter just as much to us as experience. Above all, we’re building a culture, & that means a group of people who get it & are willing to work hard & have fun doing it.
So, fill out your application & submit it today!
General Manager
The General Manager is responsible for the daily operation of the restaurant which includes carrying out company policies; assisting with the hiring and training of all employees; supervising and motivating restaurant staff; filling in as needed for all restaurant positions; overseeing all kitchen functions; performing cost control functions; and maintaining a high level of quality and service in all aspects of the operation, as well as assisting with menu modification / enhancement and recipe development as required and requested.
Kitchen Manager
The Kitchen Manager supervises and coordinates activities concerning all back-of- the-house operations (kitchen, food preparation and storage) of the restaurant. These responsibilities include conducting company policies related to hiring & training of all kitchen personnel and leading all kitchen functions. This position is responsible for the purchases of all food products at the most competitive price while maintaining food quality and menu execution. In coordination with the Managing Partner and General Manager, leads menu planning and recipe development. The Kitchen Manager will maintain an elevated level of quality and service in all aspects of the operation while managing and monitoring department controls of food and labor cost ensuring food adheres to company standards of quality, sanitation, and safety.
Head Bartender
The Head Bartender supervises and coordinates activities concerning all beverage service including main bar and all service-related activities. These responsibilities include conducting company policies related to hiring bartenders and related staff, orientation & training. This position is responsible for fully stocking bar, providing accurate beverage product inventory and managing cost of goods sold (liquor, beer, wine, and specialty drinks) and department labor. The Head Bartender will maintain an elevated level of quality and service in all aspects of food and beverage service to the bar and its customers. While managing and monitoring department controls of food and labor cost ensuring food and beverage service adheres to company standards of quality, sanitation, and safety.
AM & PM Lead Cook
Assists Kitchen Manager in supervising and coordinating activities concerning all back-of-the-house personnel. As it relates to food production and execution, this effort includes supervision of food preparation / production, kitchen, storeroom areas and the service line. In addition to production, the Lead Cook plays a critical role in various personnel related functions including training, mentoring and providing employee performance evaluations. In coordination with Kitchen Manager, Managing Partner, the Lead Cook assists in menu planning and cost control of food and kitchen labor cost, as well as ensures food adheres to standards of quality to maintain cleanliness of kitchen and equipment.
