We are currently taking applications for the following positions: plongeur (that’s the fancy term for dishwasher), prep cook, pantry/saute, and floor assist in the evenings, and cashier and barista in the mornings. We invite people who are interested in these positions to reach out to us. Feel free also to share this information with people you know who are looking for jobs and might be interested in working at Drumlin.

These can be summer jobs or long term positions. Most positions are part time with split or full shifts. We can combine roles based on the applicant’s skills and interests to increase the hours per week worked.

These jobs build motor, communication and teamwork skills for young people, and they are suitable for adults of any age who enjoy completing tasks accurately, working well with others, and interacting with customers in an often lively but low stress environment.

The job descriptions are as follows:

Plongeur: hand washes and puts away dishes, glassware and cutlery as well as pots and pans and kitchen tools. This moderately physical job requires prioritization, speed, and accuracy, and the ability to lift up to 30 pounds repetitively. The dishpit (plongerie?) is located next to the sous chef and the pass for servers, so you are right next to the action, but in your own lane. This is a great job for people who are learning teamwork or who just like to get stuff done and not be sitting at a desk. The available hours are between 2 and 10 pm, and currently Tuesday-Saturday.

Prep cook: starts simple with peeling vegetables and slicing brie. Example intermediate tasks include roasting eggplant, shaping meatballs, portioning fresh pasta, assembling berry trifles, making salad dressing, and pickling cauliflower and carrots. We are willing to train, including knife skills. This is a great job for people who like to make beautiful things and are self-motivated. The available hours are between 2 and 10 pm Tuesday-Saturday to start. There is opportunity to work independently during the day once onboarded.

Pantry/saute cook: prepares dishes to order, plus open and close the their station and working with the sous chef to restock. Commercial kitchen experience is welcome but not necessary. What matters are an existing love of the act of cooking and demonstrated success in an endeavor (professional or otherwise) requiring dexterity and accuracy. We also strongly prefer someone with prior success in a team setting emphasizing communication and accountability, and the ability to work calmly during the dinner rush. And we want someone who loves to learn, because we have a lot to teach. The available hours are between 2 and 10 pm Tuesday-Saturday. Pantry does all the cold dishes (salads, meat and cheese boards) and a little oven work. This job is mostly assembly and plating. Saute does the hot dishes on induction burners, ovens, and a hot holding unit. This job is about chemistry as well as presentation, so requires timing and problem solving skills.

Floor assistant: helps the servers and occasionally the bartender with bussing and resetting tables, running food, restocking supplies, and other tasks as assigned. This is a great job if you love to help, like moving around, and like to be a part of the action without memorizing the rotating wine list and so on. Half of this job is reactive, and the other half is directed by the servers and bartender. The available hours are between 2 and 10 pm Tuesday-Saturday.

Cashier: We’re now open daily for espresso, tea, and pastries 7 am to 2 pm. We’re looking for people to work alongside the barista taking orders, serving pastries, helping the barista, resetting tables, and doing dishes. This job requires being comfortable with a computer interface, a love of people, and a general can-do attitude.

Barista: We would love to hire people with existing barista experience. But more importantly, we’re looking for people who are willing and able to be trained to do it our way and help keep our standards up, as our goal is to make the best espresso in town. The barista also sets up, shuts down, and maintains the machine and related inventory.

Starting pay is the Seattle minimum wage with a free meal and beverage each shift and 10% off your tab when you come in as a customer. We offer 100% owner-paid medical and dental benefits for full time staff. There’s plenty of free onsite parking for cars and bikes, and we are about one mile from a light rail station.

We are able to hire people as young as 15 years old. We already employ three teens in the kitchen and it’s great. We strongly believe that everyone should spend some time working in a restaurant because it teaches teamwork, customer service, and respect. However, we are particular about how we do things, and we do get busy at times, so we prefer teens who already know how to engage with adults and how to enjoy working quickly and accurately.

If you’re interested in working here but not available until summer, please also apply as soon as possible. The owners and general manager are holding down the fort currently, and we love planning ahead.

To apply, please send your full resume and a note (we love long notes) about about your interest(s) and availability to megan@drumlin.pub. Our hiring process includes a brief phone call, an in-person interview, and a paid two hour working interview.