Parm Burlington – FOH Positions

Major Food Group is having an open call to join our team at Parm Burlington!

Since the original location of Parm opened in New York City’s Little Italy in 2011, the restaurant’s takes on Italian-American soul food have reached iconic status. From the prized Chicken Parm to the homemade meatballs to the Rigatoni Carbone, the menu is inspired by the cooking Michelin-Starred chefs Mario Carbone and Rich Torrisi ate growing up. The goal is to make the best versions of these recognizable dishes while remaining faithful to their history—and to serve them in a fun, familial environment.

Our ideal candidates who will assist in carrying our culture, standards of service, and quality of food to the new location. While comparable experience is preferable, any individual with passion and love for people, food, and wine will certainly be welcomed.

Open Call – Hiring All FOH Positions!!
Visit Parm Burlington at the hours listed below to apply.

We are offering $500 sign-on bonus, paid after 90 days of employment for FOH positions.
Servers, Host/ess, Bartenders, Bussers and Runners.

**For those who are unable to make it to the open call, please submit your resume to the email provided below for consideration.**

BENEFITS:

We offer competitive salary, medical/dental/vision insurance, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG.

Equal Employment Opportunity

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Employment Type(s): Full Time

Show me how to apply

How to apply

Email: william@parmitalian.com
Visit Parm Burlington at 75 Middlesex Turnpike Unit 1540, Burlington, MA Wednesday, March 1st through Friday, March 3rd 11:00am-4:00pm

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