We strive to hire a people who are looking to be part of something and invest in the culture of Meritage. We have very little turn over as a house, so apply with us and see if a career with Meritage would be the right fit.
Currently, we are hiring for the positions below:
Back of House
Front of House
FOH Manager/Hospitality Manager
From this page you can: download an application, submit your resume, or contact us with any questions, please scroll down.
BACK OF HOUSE POSITIONS
Line Cook - Experienced Position
Always looking for strong additions to our Brigade. Successful applicants will also possess the following:
comfort and familiarity with culinary skills
(we are not a kitchen to cut your teeth in)
autonomous working ability and a self-starter
a real interest/need to work in an independent chef-driven environment
desire to continue learning with a recognition that when you're good you always are
a real interest in food and passion for the job
-Qualified Applicants will possess:
a strong sense of urgency
motivation to perform in a busy environment
experience in a high-volume, fast-paced kitchen
reliable work ethic
be a team player be able to lift 40 lbs and work in a safe manner
must be able to work Sundays
FRONT OF HOUSE POSITIONS
-We consider these positions our "farm team" for front of house development. We prefer to grow our staff from within the company. So, this is a great position for someone looking to transition to independent from corporate environments, and a place to learn the essential service standards to be successful in this industry. If this intrigues you, the following are also characteristic of successful applicants:
an ability to move quickly and a motivation to be in a face-paced professional environment
strong work ethic and sense of personal responsibility
must want to be a team player, and is seeking to learn and be part of something
be able to lift 25 lbs and work in a safe manner
must be able to stand and be on feet for long periods of time
must be able to work Saturdays & Sundays
BOOKKEEPER / ADMINISTRATIVE ASSISTANT
We have decided to create a position that will focus on 3 primary aspects of support for the restaurant:
Accounts Payable; statement reconciliation, request for missing invoices, some data entry, communication regarding payments, and oversight of the “accounts” email correspondence. Filing and organizing invoices and records.
Daily Sales Journals & reconciliation of gratuities; daily spreadsheets to reconcile totals for house. Accumulated information to be processed through payroll.
Payroll; data entry, updates to HR files, tracking and completing PTO information, assists in supporting HR related materials and information.
This position is perfect for someone with some restaurant experience/interest, whom is highly organized, task oriented, and efficient. The office environment is fairly low-key, though can be intense, as Meritage is a busy place. This role works directly with Desta Klein in supporting the administration of the establishment. Starting pay is based upon experience, $25-$30 per hour.
Monday - Friday: 9:30 am - 2:30pm (25 hours per week)
Saturday & Sunday: off
FRONT OF HOUSE MANAGER / HOSPITALITY MANAGER
Our management team is very hands-on, and becoming part of it requires passion for the industry and a strong work ethic. Must be able to keep pace and have the chops it takes to lead a dynamic crew. We take what we do seriously, while also trying not to take ourselves too seriously.
We believe in creating experiences, and having a heart for hospitality and positive energy is important to us. This is what we do - hospitality as a career - and it is what daunts us as well. Working for a shop like Meritage is a lifestyle, not just a job. We are a "top-line" oriented restaurant that invests a lot in its staff training (wine school, for example) as well as professional development for our staff and management team. This position directly supports the general management of Meritage; and will be focused on staff training & outcomes, guest incentives & community development, as well as the overall systems, training, and flow.
Specific duties may include; overview of training materials, update and organization of such materials. Responsible for ensuring training materials are accessible, reviewed, and part of our ongoing educational environment. Attends tastings, educational seminars, and will development assessments of these opportunities and training materials from them, to share with the house. This position also has the unique call to assist in the marketing of Meritage and in continuing the narrative - both in-house, with staff and guest relations, as well as externally, working with messaging, some social media and community engagement.
We have strong educational offerings for staff and guests, and we participate in cultural outreach and celebrations. We are seeking someone who understands the restaurant world, and has their own perspective and experience - but, also understands that Meritage is like a river with its own current, it is best to get in and learn to flow with it in order to effectively guide in any new direction. We have a well seasoned team that need leadership that will work alongside with them and respect them as the service professionals they are; our youngest team member is in their late 20’s. Managing Meritage is rewarding, and if you are prepared and a proactive manager, you are set up for success nightly. Service is primary, for all of us.
Finally, working with us is like joining a family, you are part of something bigger than yourself. Personal investment is a job expectation. We are looking for staff members who are looking for a community to grow within - in truth, compensation in our world is much more than a paycheck. We strive for intrinsically rewarding.
Independent/Chef Driven/Fine Dining experience, 3+ years required (we need to know you've seen real food) and working for an independent is a very different experience than working for a large restaurant group or company. It's a life-style.
In-depth wine knowledge and a passion for talking about it - this position will assist in supporting all of our wine programs, and will handle intake, inventory, as well as day-to-day sales of the list as an active Sommelier/Wine Steward on the floor in the evenings. Certification is not important to us, but exposure and passion is.
True interest in floor management and leadership; desire to be part of continuous development of skills for staff as well as for self. The willingness to get in and work right alongside the staff. And, the understanding that part of the job in management is supporting the team. This is a "hands-on" position. We're a busy shop.
Commitment to and love for the industry.
Desire to continue growth, and the attitude that this is your career not your job.
An positive attitude and appreciation for continued development - we send all of our staff through advanced training (8 weeks of wine school, for example) and support ongoing professional development. We invest in our people and expect our people to invest in us.
knowledge of service standards and the ability to enforce them
a deep knowledge and/or appreciation of food and wine
the ability to see the forest for the trees is necessary
should be well read and/or well traveled
language skills in French? C'est bon !
should love being in restaurants
strong preference given to applicants with management experience, though we are also looking for someone whom can grow with us
Compensation: $40k - $50k to start (based upon experience) + personalized benefits package
Benefits: 2 weeks paid vacation, parking, healthcare allowance (we do not offer healthcare internally, MNsure is better than anything we would be able to offer, so we try to focus our resources elsewhere to assist our staff), education/professional development expense account/support, staff incentives (i.e.: Saints tickets, special events and picnics, field trips), plus daily meals at Meritage!
In addition, we offer an amazing staff to manage, a house you can be proud to be part of, autonomy and room for growth. Hours: about 45-50 per week, sometimes less, sometimes more. 2 days off per week. Paid holidays.
Tuesday: 3:00pm - “close” (10:00pm)
Wednesday: 11:00am - 8:00pm
Thursday: 11:00am - 8:00pm
Friday: 4:00pm - “close” (12:00am)
Saturday: 3:00pm - 9:00pm
Sunday & Monday's off (except for 2 events; Bastille Day & Oysterfest), and 2 holidays (Easter & Mother's Day) one of which, each manager must work and support brunch. We are closed July 4th, Thanksgiving, Christmas and New Years Day and the day after new years day, all of which are paid holidays.
Applicants selected for an interview will be contacted.
Please send your resume via email or you can drop it off in person.
We will accept resumes for these positions until we find the right candidate.
Unfortunately, we are not able to respond to every inquiry due to the volume we receive.
To apply for a position at Meritage please complete the following:
Download the Application
Print it out, fill it in and send it to us via scanned doc (email@example.com),
fax it to us (651.222.5677) or drop it off in-person, preferably Tuesday-Friday between 2-4pm.
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