Friday, August 31, 2012

and suddenly it is september!

One year ago, this week, 1/2 of the kismet staff was laid off due to flooding from Hurricane Irene.  In a last chance effort to save the restaurant and attempt to recover from 2 near fatal floods in one year, we reduced our hours and our staff and have existed for the last year ambitiously working off our 2011 losses, and awaiting the day that we could renovate the restaurant and re-open with more weekday hours.  Alas, that time has come! & we are in the midst of renovation plans & scheduling interviews for additional staff & positions!

Here's what we are looking for:

Service Professionals
excited about beverages barista/juice attendant
  knowledgeable, charismatic and quality conscious waitstaff
host/hostess with the most/mostest

Daytime Juice & Espresso Bar Manager
experienced quick learner, self motivated and organized, community oriented, understands and relates to organic food philosophy 

Experienced Kitchen Professionals
dynamic self directed and motivated person/s, understands and is familiar with food sensitivities, organic & seasonal ingredients, has a realistic understanding of menu design, is organized and must be excited to work in a female dominant kitchen.
Daytime Dishwasher/Prep Cook
great opportunity for the right person to learn additional kitchen skills. Must be timely, have good personal hygiene and a very strong work ethic.

how to apply:
do  not: call, stop in, or wait outside the back door.

create a personal statement including your name, address, phone number, age, passions & your opinion of your most desirable qualities. 

a list of your strongest references 
include the last 2 places of employment & contact numbers
a list of any trainings or experience you may have attended that would benefit your position
include a picture of yourself

note: most of the kismet employees have been with kismet at least 2 years.  we prefer long term (at least 1 year) commitments, and are looking for people who are proud to represent our philosophy on and off the clock.
compensation is dependent on experience, with room to advance. We have many staff perks, and pride our self on being a community oriented business.

email the above items to:

you can learn more about our restaurant, menus, and history through this blog as well as