Back of House Staff

Be Part of Something New

Mediterranean Restaurant & Wine Bar · Tannersville, NY (Greene County)

NOW HIRING OUR OPENING TEAM

Sous Chefs · Line Cooks · Dishwashers · Bartenders · Servers

Mezzes, homemade pasta, and mountain hospitality

This is a rare chance to join a restaurant from day one — to help set the standards, shape the culture, and

grow with us as we become part of this community. We're looking for warm, hardworking people, front and

back of house, who take genuine pride in hospitality. Fine dining or Mediterranean experience is a plus, but

it's not required. What we can't teach is care, curiosity, and work ethic. Bring those, and we'll teach you the

rest.

Open Positions

BACK OF HOUSE

Sous Chef

Work shoulder to shoulder with our chef to open and run a scratch Mediterranean kitchen — fresh pasta

production, a rotating mezze program, and menus that change with the Catskills seasons. You'll lead

services, manage prep and ordering, and mentor the line. We want a calm, organized leader with strong

technique and an appetite for building something from the ground up.

Line Cook

Roll, shape, and cut pasta by hand. Grill, roast, and plate mezzes built on beautiful local produce. This is a

kitchen where cooks learn real craft — from laminated doughs to live-fire technique. Prior line experience

preferred; clean habits and a serious attitude are essential.

Dishwasher

The backbone of every great kitchen. You'll keep the dish pit, plates, and equipment spotless and the line

stocked so service never misses a beat. No experience needed — just reliability, hustle, and pride in a clean

kitchen. For those who want it, this is a proven first step toward prep and line cook positions; we'd love to

train you up.

FRONT OF HOUSE Bartender

Run a wine-forward bar with personality — Mediterranean wines by the glass, artisanal cocktails built on

house-made syrups, infusions, and fresh seasonal ingredients, plus vermouth and amaro service and the

classics done right. You're creative behind the bar, fast under pressure, curious about wine (or eager to

become so), and genuinely enjoy being the best seat in the house.

Server

Guide guests through a shared-plates experience — helping them build a table full of mezzes, timing

courses, and telling the story behind the pasta and the farms we buy from. Service here is warm and

knowledgeable, never stiff. If you love food, wine, and people, this is the role.

What We Offer

• Competitive pay — above-market wages for the region, with strong tip earnings front of house

• Ground-floor opportunity — opening-team members set the tone and grow into leadership as we do

• Real training — pasta making, mezze technique, and wine education built into the job

• Staff meal every shift and dining discounts

• Mountain life — ski, hike, and swim minutes from work; Hunter Mountain is up the road and NYC is 2.5

hours away when you miss it

Who Thrives Here

• You show up on time, every time, ready to work

• You treat teammates, guests, and product with respect

• You're coachable — you take feedback and get better

• You sweat the details: the char on the pita, the pour, the greeting at the door

• You're excited to build a restaurant, not just work in one

Fine dining experience is welcome but not required. Seasoned restaurant professionals, career

changers with hospitality instincts, and hungry up-and-comers are all encouraged to apply.

Schedule Days: Sunday, Thursday, Friday, Saturday Shifts: Day, Night