Server at Savory Fund in Fort Worth, TX

Server Compensation: minimum tipped base wage plus tips, averaging $18–$30 per hour, along with generous perks and benefits. Be a Server and still make it home for dinner. No closing shifts, no late-night cleanup, no losing your evenings to a dinner rush. Imagine being off before dinner even starts and getting back the time with your friends and family that restaurants usually take. As a Server for Hash Kitchen you will work in a high-volume, chef-driven breakfast and lunch restaurant, teaming up with a full front- and back-of-house Squad to deliver an experience our guests come back for again and again. Why our Servers stay Every night off — we’re a breakfast & lunch concept, so your evenings are yours Real pay you can see. Base wage plus tips, averaging $18–$30 an hour, in your pocket the same da Exciting growth is happening. We are open across Arizona, Utah, and Texas and still building — Server is often the first step toward Trainer, Shift Lead, or management Health, dental, and vision for qualifying employees Continuous hospitality training and certifications, on us A kitchen worth serving. Scratch cooking from breakfast through lunch, plus the bloody Mary bar we built our name on. That reputation does half your job for you. What the job actually is As a Server for Hash Kitchen you own the guest experience. Practically, that means four things: Greet and connect. Welcome our guests quickly, warmly, and with a genuine smile — make them feel like regulars from the first hello. Guide the order. Know the menu and beverages well enough to answer questions, suggest, and upsell specials without being pushy. Deliver the experience. Get food and drinks to the table accurately and on time and check back before a guest has to ask. Keep the room right. Bus, sanitize, and set tables, handle transactions accurately, and work with the kitchen and your Squad to keep service moving. What we are looking for 21 years of age or older Previous experience in the food industry preferred Ability to multitask in a fast-paced environment Willing to go the extra mile to create the ultimate guest experience Clear communication, in person and under pressure If you meet most of this and not all of it, apply anyway. We would rather talk. Who We Are Hash Kitchen started in 2015 as one Phoenix restaurant built on a simple idea: breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso’s kitchens and brought that cooking to the daypart nobody was taking seriously, breakfast and lunch. Eleven years later we are across Arizona, Utah, and Texas, and the kitchen has grown with us — breakfast, brunch, and lunch, made from scratch, alongside the build-your-own bloody Mary bar we are known for: house-made mixes, house-infused spirits, and over 50 craft toppings. We are still a chef-driven restaurant company, running three dayparts in every building. And because we close mid-afternoon, we are proving that a career in restaurants does not have to cost you your nights.