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In addition to working directly for an independent Operator, team members gain life experience that goes far beyond just serving a great product in a friendly environment. Please consider visiting your local Chick-fil-A restaurant if you'd like to learn more about the team member experience.
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As we reach out to more and more fans with changing and varied tastes, the HOH Team is instrumental in making exciting menu items craveable and contribute to what we believe is the highest calling of all delivering the ULTIMATE food experience for sports fans.
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In addition, a live DJ rocks the house, throughout the days and many "Crazy, Crazy Nights" with continuous KISS music, trivia, contests and prizes creating a destination embraced by locals, tourists, and rockers of all ages.
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Our house-made and globally-inspired soups, salads, sandwiches, and desserts are made with real, whole food that is prepared daily on-site, in-site in our kitchens. We’re looking for a team member that is:Available to work at least three to five shifts a weekKitchen experience preferred; not required Quick and detail-oriented when prepping and cooking Able to maintain a clean and organized kitchenA quick learner in a fast-paced environment.
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We’re hiring immediately for restaurant Team Members to join us in the back of house as a cook. Tipping eligible states include AZ, CO, IA, ID, IL, IN, KS, KY, MD, MN, MO, NC, NV, NY, OH, OR, PA, UT, VA, WA, WI. As of May 31st, 2023, the average hourly rate for tipping across company owned restaurants is $2.40 per team member.
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Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift.
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If you take pride in great team work, then we want to hear from you! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.
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