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ARTISANAL RESTAURANT
http://www.artisanalnc.com/
 

DURATION OF CONTRACT

 

  • May - October

 

POSITIONS AVAILABLE and HOURLY RATES

 

  • Servers: base + commission (earning potential of no less than $20 / hr)

 

WORKING HOURS PER WEEK

 

  • Working hours per week: full-time schedule, at least 35 hours per week; hours will vary depending on business volume and department

 

HOUSING

 

  • Shared housing is provided off-premises, approx. 4-5 miles away

  • 2 people per room

  • Type of Housing – dormitory

  • Housing may be co-ed

 

HOUSING COST (per week)

 

  • Housing Cost: free

  • Housing deposit: none

 

MEALS

 

  • Meals available: 1 meal / shift while on duty

  • Cost of meals: NONE

 

GENDER

 

  • Males – yes

  • Females – yes

  • Couples – no

 

CLOSEST AIRPORT

 

  • Rhode Island T.F. Green Airport (PVD)

  • Airport pick-up provided

 

DRUG TESTING / BACKGROUND CHECK

 

  • Drug Testing – Pre-hire testing conducted, as well as random post-hire testing

  • Background Check - yes (pre-hire)

OTHER INFO

Artisanal features contemporary American cuisine in the upscale rustic elegance of a converted barn. The menu stands out with an innovative and progressive farm-to-table approach. The cuisine rotates in accordance with the season.

Artisanal has been named a Top 100 restaurant in the United States by OpenTable.com and has received the Wine Spectator Award of Excellence.

Artisanal has developed an exclusive partnership with one of the top, 100% certified organic farms in the mountains of NC. With our exclusive agreement, the restaurant and farm coordinate the growing seasons to ensure that the freshest ingredients are available daily. We can also experiment with produce that has never before been commercially grown in the Western North Carolina mountains.

Artisanal & Springhouse Farm have been working together over the past 4 years on a “growing calendar” for the restaurant to utilize the natural bounty of the Appalachia. Springhouse is a Certified Organic Farm with the goal of maintaining the natural beauty of the land, soil and surroundings. The objective of the farm has always been to produce the most beautiful and best-tasting vegetables the way nature intended.

The work starts in the winter with careful planning between Chef Bill and Amy Fielder with an ideal to grow local varietals, but also to experiment with new and exciting additions and expand the limits of typically grown high country produce.

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