Kitchen and floor
Working here
This page says what we pay, how the tips are split and what the hours actually are, because a restaurant job advert that says none of those things is wasting everybody's afternoon.
What it is like
Small. Eleven people, one kitchen, fifty-four covers plus a bar. Everybody does a bit of everything and nobody hides. The upside of that is that a cook here changes a dish and sees somebody eat it forty minutes later; the downside is that there is nowhere to be quietly mediocre.
Money
Above the New York City minimum for every role, before tips, and we do not take a tip credit against the floor's wage. The tip pool includes the kitchen, on a published split every member of staff can see, and the house takes nothing out of it — the whole thing is on the tipping page, which we put there for guests and which turns out to be read mostly by people applying for jobs.
Hours
Closed Mondays. The kitchen gets two consecutive days off in rotation, which is the entire reason we do not open seven days. Lunch service and dinner service are separate shifts and we do not routinely run doubles — when it happens it is because somebody is ill, and it is paid as two shifts.
What we are usually looking for
- Line cooks. The wood oven section is the one that teaches you the most and the one nobody arrives knowing.
- Servers. The room is small enough that you will know what is in every dish, and you will be expected to. We would rather you say “I will go and check” than guess.
- Bar. Occasionally. Sofia trains people who have never worked a bar and would rather do that than hire somebody with habits.
- Pastry and prep. An early start, finished by three, which suits some people's lives far better than an evening.
How to apply
Come in between three and five on a Tuesday, Wednesday or Thursday and ask for Priya, or send a message through the contact page. We reply to everybody, including no. A trial shift is paid, always, and is a real shift rather than four hours of unpaid prep.
This is a demonstration website. Woodside Table is a fictional restaurant built to show what a real one's website could look like. There is no job here and no application will reach an employer. Everything above is what an honest restaurant careers page would say, which is the point of the exercise.