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Cook

We are always looking for qualified candidates to join the kitchen team. 

You should have at least 3 years of kitchen experience. We are casual fine-dining and require both attention to detail and a sense of urgency. Strong knife skills are a must.

Please submit a resume and cover letter and we will get back to you!

Busser/Dishwasher

There is room for growth from this entry-level position. If you are interested in learning about the restaurant industry, we can give you the basic training you need to excel in the future as a bartender, server, or even as a cook. If you just want a side gig, we can do that too. We occasionally hold sake classes with WSET certified educators for employees so that the team can grow their sake knowledge (and taste interesting beverages).

You would primarily be clearing tables of empty dishes, running food out to tables, and resetting tables for new parties after guests have left.

Secondary to this, you would wash dishes, organize the clean dishes and help polish silverware and glassware.

Compensation:

$15.75/hr + cut of the service charge and tips.

Kamonegi applies a 20% service charge to supplement wages for all staff, back and front. Additional tips go directly to the front of house staff.

Server

We are a small Japanese restaurant with a focus on handmade soba noodles, seasonal tempura, inspired small plates, and junmai sake. The menu has some core staples, as well as a rotating cast of small plates and soba that change with the seasons. The sake list changes throughout the year as well. Tasting, understanding, and conveying what we are serving to guests is key to the role of server here.

The ideal candidate would have an appreciation of Japanese cuisine, a love for wine and sake, and at least 2 years of experience in a fast-paced restaurant setting. We are willing to train those who are willing to learn. 

We also host sake classes and tastings with WSET certified educators every few months so that everyone on the team can develop their knowledge and grow as professionals.

The restaurant seats 36 people at full capacity. We take reservations for tables and leave the chef’s counter and bar open for walk-ins, which are plentiful. On average, we serve about 110 people a day.

Compensation:

$15.75/hr + cut of the service charge and tips.

Kamonegi applies a 20% service charge on all bills to supplement wages for back and front of house staff. Additional tips go directly to the front of house staff.

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