We never close early
Seven nights a week the kitchen runs until one in the morning. We are hiring the people who want to be there for it.
Check your industry norms at the door. We don’t much care what closing time meant where you came from.
The one a.m. walk-in gets greeted like the regular we have been waiting for all night. The last plate is cooked the same way as the first. The last cocktail is as careful as the first. Every rack comes out clean, no matter the hour.
If you are coming from a house that runs five nights a week, four hours a night, this is not for you. If you have spent years being the one who stayed to finish, it might be.
Somebody comes through the door at 12:50 and you see them before they have to ask.
The thing you started gets done tonight, not left on a list for whoever opens.
The people who ran Petite Lil’s are still here.
Open roles
Keeper of the Room
Full time · NightsNot a maître d’. You hold the front of the house from four until close — who is waiting, who has been forgotten, who just sat down at one in the morning and needs a menu and a glass of something cold.
Line cook
Full time · LateSteak frites, duck confit, omelettes, bone marrow. Dinner, then the cooks and servers coming off their own shifts. They get the same plate, made the same way.
Bartender
Full time · LateA focused list alongside the classics, all of it made properly and at speed at one in the morning. We pour a house amaro and you will be expected to have opinions about it.
Oyster shucker
Part time · From 6 p.m.The oyster counter, and the Jubilee from ten. Speed helps. Not cutting yourself helps more.
Dishwasher
Full time · LateThe people who do the Lord’s work of never early, sometimes later.
Apply
Come in and ask
Any night after four. Sit at the bar, order something, and say you are here about a job.
