Counter Staff

Benefits

• Employee discounts
• Free food & snacks
• Free uniforms
• Health insurance
• Opportunity for advancement
• Training & development

About the role

We are a kitchen of two worlds. On one hand, we have a literal cult following for our Fired Chicken. We have regulars who have tattooed our sandwich on their bodies just to secure a Gold Member card for life. When the lunch rush hits, it’s high-octane, high-volume, and legendary. On the other hand, we are a disciplined scratch kitchen. We don't do "frozen." We work with farmers, obsess over the snap of a fresh radish, and rewrite our menu every single season to highlight what’s actually growing in the dirt right now.

We need a Counter staff who can speak both languages: the "hype" of the perfect sammie and the "craft" of a seasonal harvest.

Why this isn’t your average counter job

• The Seasonal Evolution: Every three months, the game changes. You’ll be trained on new ingredients, new flavor profiles, and new stories. You’ll never be bored because the menu never stays the same.
• Farm-to-Counter: You aren’t just pushing buttons on a POS. You’re explaining the passion behind each recipe & why we use the amazing products we do.
• The Gold Member Vibe: You’ll be the one welcoming our tattooed superfans. You’re joining a brand with a soul, a personality, and a massive local reputation.

Your daily hustle

• Expert Storytelling: Breaking down the seasonal menu for guests and helping them find their new favorite dish.
• Quality Guard: Ensuring that every Fired Chicken sammie meets the "tattoo-worthy" standard before it hits the bag.
• High-Speed Coordination: Managing a line that often wraps around the block with grace, speed, and a sense of humor.
• The "Scratch" Standard: Maintaining a pristine environment that reflects the care we put into our food.

Who you are

• You’re a "People Person" with an Edge: You can handle the "Gold Member" energy and the rush-hour pressure without losing your cool.
• You Actually Care About Food: You get excited when the seasons change and the new produce arrives.
• You’re a Finisher: You don’t just take orders; you curate experiences and make sure every guest leaves a fan.

The goods

• Real Money: Competitive base pay + a heavy-hitting tip pool (our fans are loyal and they show it).
• Culinary Education: Learn the "why" behind scratch cooking and seasonal sourcing.
• The Shift Meal: Whether it’s the cult-classic chicken or a fresh seasonal bowl, you’re eating the best food in the city.
• No Corporate Scripts: We want your personality, your ink, and your authentic self.