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We Hold Open Interviews Every Tuesday at 3PM.

Graze is a Great Place to Work:

We have an Excellent Training Program and Systems to get YOU up to Speed FAST...
We will teach YOU the Basics of the Restaurant Business so YOU can Earn Great Money.
We have several ENTRY Level positions for people with NO Restaurant Experience.

We have Advancement and LONG TERM Opportunities for Dedicated Professionals.
Our Top People earn $40,000+ per year  

We serve FRESH Juice Martinis and Classic Cocktails in a Fast Paced Environment.
Our Food is made from Scratch using quality ingredients.
Our goal is to create WOW Experiences for EVERY Customer We Serve.

We are an Equal Opportunity Employer.
We expect a high level of professionalism and dedication from every team member.
We Focus on the Fundamentals that make Graze a Great Restaurant
We Reward Performance, Not Tenure or Effort

We Hire:
         Winners with a Strong Work Ethic and Great Attitude
         Competitive, First Class, Detail Focused Professionals 

 If You Are:
         Sick of working with people that don't care
         Sick of doing the work for lazy people that just slide by
         Ready for a challenging job or new career
         Graze may be the perfect place for YOU!
         
We hold open interviews every Tuesday at 3PM Sharp:
         Bring your resume or fill out our on-line application, print it and bring it along
         No Whiners, Complainers, Losers, Victims or Sacred Cows, Please

Our Training Program has TWO paths depending on your job choice. 
SERVER TRAINING - KITCHEN & BAR TRAINING 

THE SERVER PATH:

The Audition:
Starts with an AUDITION on Friday and Saturday Night. You will bus tables, wash dishes and assist as needed. This will give YOU the opportunity to see our restaurant in action. It also shows US if you are able to work hard, hustle and follow a few simple instructions. After audition shifts our employees and managers will VOTE to decide if you can move on to step two of training. 

Kitchen Training:
You will train in ALL kitchen positions. AM Pantry, AM Hot Line, Fry, Grill, Saute, Pantry and Sushi. Every Graze employee will spend considerable time in the kitchen and have a firm grasp on our food. Before moving on to the next training level, you must PASS the Kitchen Test and receive approval from the kitchen staff and management.  

Bar Training:
You will work Wednesday and Thursday nights as a floater and Bar Back. You will learn how the bar works, how our drinks are made and be exposed to our high cocktail and libation standards. Before moving on you must PASS the Bar Test and receive approval from the bar staff and management. 

Lunch Trainee:
Your Server training starts at lunch where you will learn the POS system and how we do things. This is where you will develop the speed and multi tasking needed to be a Graze Server. You must PASS the Lunch Server Test before moving on. 

Lunch Server:
You will start with a few lunch shifts to practice your craft and sharpen your skills, as you improve your shifts and station assignments will also improve. 

PM Server Trainee / Server:
Now you can begin working with the PM trainer and work your way to PM Server. You will be expected to PASS a written test and receieve staff approval before becoming a PM Server.

PM Host Hostess:
We will train you to work the door as a Host or Hostess. These skills are an important part of our service system. 

PM Server: 
As a PM Server you will EARN your position and shifts. Your shifts will be determined by your SERVER RANKING. Server ranking is determined by your SELLING SKILLS and ability to deliver the Graze Customer Promise. 

THE KITCHEN & BAR PATH:

 
At Graze we run our bar like a kitchen because it is a Production Center. We RARELY Promote Servers to Bartender. Our Bartenders must have significant kitchen training, strong work ethic, a production mind-set and a  culinary PALATE. 

Kitchen Employees are expected to have their own "Chef Knife" and "Paring Knife". 

AM Pantry Audition: (three days)
The AM Pantry is the easiest position in the restaurant, it is all about hustle and following a few simple instructions.  You will spend one day with a trainer and fly solo on day two and three. This will give you an opportunity to see our kitchen up close and give us the opportunity to observe you. Kitchen management and staff will decide if you have the stuff we are looking for. 

AM Hot Line:
After a sucessful period of time  in the AM Pantry you will move to the AM Hot Line. This position is far more challenging than the Pantry side of the kitchen. You will learn to multi task and make soups and a few sauces. 

PM Kitchen:
Is where the real action is, this is a fast paced ala carte kitchen. You will start your PM training on the FRY Station where you will crank out thousands and thousands of our World Famous Chicken Lips! You will also get exposure to how our system works. 

PM Grill / Saute:
This staion is all about real line cooking, you will learn to cook steaks to temperature and make pasta and stir fry dishes to order. 

PM Pantry: 
in The pantry station you will make salads, appetizers and cook fish. You will also expedite and help the Sushi Chef. You will learn to make Sushi Rice, intricate sauces and polish your knife skills.

PM Sushi :
This is the most challenging position in the kitchen. You must have great knife skills, excellent technical abilities and be very detail oriented. 

After successful completion and mastery of all the kitchen stations you will take the kitchen test. If you PASS the test you will be promoted to Rounds Chef / M.O.D. This is a supervisory position and the expectations are high. The pay rate also goes up at this level. 

If you are interested in learning the Front of the House and Bar:
You will move along the following path, see details above. 

Floater / Bar Back
Lunch Server Trainer and Lunch Server 
PM Server Trainee, PM Server
After sucessful completion of training and tests you will move to the Bar.

The Bar: 
You will learn to be a complete bartender. You will learn about mixology, wine, beer and spirtits
As your knowledge and competence increase so will the quailty of your shifts. After completing bar training and passing the bar test, you will become a  Bar Chef. 

The Path to Management:
Starts at PM Sous Chef: 
The PM Sous Chef is in charge of the night kitchen and is responsible for food quality, production, sanitation, safety and training.

Chef de Cuisine:
This is the TOP Kitchen person. The Chef manages the business of the kitchen, purchasing, staff development and training. 

Restaurant Manager:
The Restaurant manager is resposnible for the entire front of the house operation. The FOHM is very involved in the Air campaign and Ground Game marketing programs. 

General Manager:
Is responsible for the Business aspect of the restaurant. The GM manages the finances and is responsible for every single detail of the operation. The GM shares in the profitability of the Business. 

 

 You may submit an on-line Application using the form below, 

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We look forward to helping YOU build a sucessful career.