Oliveto is looking for a qualified food runner for our upstairs dining room. Candidates should have the following qualities:
The ability to learn and describe a seasonal menu with daily changes.
The ability to carry 3 plates.
Sharp memory and confidence.
Sense of humor.
Fine dining experience preferred but not required.
Must be available weekends and some weekdays.
Exceptional ingredients from farmers we know and trust: the point of departure for all our food. Carrying that tradition forward, Chef Brian Griffith's menus coalesce classic Italian cooking with intelligent innovation.
We use whole animals, from pig to beef, breaking down and curing the meats ourselves. Best-of-season vegetables, wood-fired meats, and homemade pastas are the basis of Jonah's reasoned approach to what is succulent and modern. Red wines from Piedmont, grass-fed beef from Mendocino - we age them both ourselves. Annual Special Dinners - Truffles, Tomatoes, Whole Hog, Oceanic - feature seasonal harvests at their peak. Elegant, rustic, refined, honest, delicious food, in a fine-dining atmosphere without pretense.