Jobs
Current Openings
CORRALES
Bartender
Corrales, NM Taproom Beertender – Ex Novo has been open since May ’19 in beautiful Corrales, NM and we’ve enjoyed great reception from the community! Come join our close-knit team and sling beers for a fast-growing company with plenty of opportunities for growth in the future. We have a production brewery on our 3 acre site, and a separate taproom/beer garden. Our taproom has 16 taps and a great patio with great regulars and frequent “beer tourists”.
It’s critical that as a team member you share our service values. Being welcoming and friendly to every guest that visits, calls or engages with us. Have genuine human connections, build community (after all it is a public house), and take ownership over all guest experiences. We require a sense of urgency and an eye for detail, anticipating customer’s needs, and adaptability. Everyone pitches in to get the work done and keep up our service environment.
It is table service, but we ask that the whole team engage with guests out on the floor as well as behind the bar. As you may be working alone behind the bar, self-management and multitasking will be the key to success here.
Serving/bartending or beertending/quick service counter experience is required. Multiple year experience is a plus!
You must be able to lift 70lbs and move 160lb kegs and be certified to serve alcohol in the state of New Mexico.
Have a base knowledge for craft beer and the brewing process but certainly have an interest in learning more! You will be required to take and pass the Cicerone Beer Server exam within the first 90 days of employment.
Cover letter required for consideration.
Benefits include
Medical, Dental
401(k)
Beer and discounts at all locations
ALBUQUERQUE
Primary line cook duties and responsibilities are:
– Arriving on time eager and ready to work with purpose.
– Setting up cooking stations and stocking them with the
necessary prep supplies.
– Preparing food on the line, as needed, by cutting, mixing,
chopping, making sauces and various other projects.
– Cooking items on the line by grilling, frying, chopping, sauteing,
broiling and other techniques.
– Being Coachable.
– Maintaining cleanliness and hygiene standards that comply
with state and local food safety and sanitation regulations.
– Handling and storing food safely and properly.
– Takes inventory counts before and after shifts, completes food
inventory or storage sheets.
– Ability to work on weekends, stand for extended periods of time,
and lift up to 50 pounds.
– Respectfully and effectively communities with his or her
teammates in all situations.
– Takes on additional tasks such as but not limited whatever the
Sous Chefs or Chef may need them to do.