Westerly Canteen is a *sort of* restaurant uniquely housed in a renovated 1971 Airstream, activated by the demand for a shift in restaurants from a labor AND dining perspective . While we operate much like a traditional restaurant in regards to service, we also aim to break down the literal and imaginary walls between servers and diners and between where our food is grown, prepared and then served. 

Westerly is rooted in the tradition of agritourism so we activate outdoor agricultural spaces and transform them into full dining experiences. Our service style aims to be playful, earnest, and caring to evoke a feeling of caretaking without pretention. We are lucky to partner with Tenmile Distillery and utilize their orchard and dining patio as our freeform restaurant. We also produce events throughout the season.
Our weekly changing menus rely on hyper-local sourcing, but are inspired by California cookery, and a greater global palate. 

Westerly Canteen seeks thoughtful and enthusiastic hospitality professionals to join our front of house team for the 2024 season (starting now!)

Description: Westerly Canteen is comprised of a small team and thus necessitates all who join "wear many hats".
 
Given the layout of our space, servers must be willing and able to trek across the property over the course of their shift.

We pool tips evenly, so candidates must be willing to participate in an alternative model to hospitality economics. However, competitive base hourly pay is offered. 

Given the size of our team and the nature of the work, it is paramount that we maintain a close knit and positive work environment that centers trust, mutual respect, and teamwork. 

Duties + Qualifications: 

Servers are responsible for set up and break down of our dining room. We primarily operate outdoors, however weather can dictate a need to shift inside. Flexibility and a good attitude are a must. 

Servers will be assigned sections and responsible for providing our guests with earnest, patient, and welcoming hospitality. 

Our front of house team are really the representatives of our mission and our style. You will be required to have knowledge of the weekly changing menus, including where ingredients come from- all of which is discussed at the daily pre-shift meeting. 

You will be required to learn and use Tock- our reservation platform, and Toast - our POS system. 

All servers participate in clean up, bussing, food running, and occasional prep tasks on top of being responsible for a section of tables during service- taking orders, closing out bills etc. 

Some dish duties throughout shifts are required. We do have a dishwasher on staff during service, yet given our small team we al pitch in. 

Must be willing to follow instructions and take feedback from managers. Must communicate well with all teammates and work well within our small team.

Must be willing to stand on feet for 8+ working hours, walk between areas of distillery (between kitchen, dining patio, etc), and feel comfortable communicating with guests.
Prior service experience is preferred but not required. 

Compensation: base hourly pay commensurate with experience and availability.  Tips pooled for an additional hourly rate on top of base. 

Schedule: at this time we are looking for someone to work Saturday and Sunday nights, with the potential to add Friday in June.