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LCdO Inc strives to employ a diverse and welcoming staff while promoting a drug-free work environment,  for your safety and others. We look for attitude and a desire to serve above all else. We believe in "Ladies and Gentlemen serving Ladies and Gentlemen", the technical stuff we can teach. If you are interested in joining our team; print the file above (complete it in entirety) and bring it to us between the hours of 2pm - 4pm, Tuesday thru Friday. Your ability to follow the directions above will be taken into consideration for follow up.   

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This position requires a thorough knowledge of distilled spirits, beer, wine, and fresh juices. We produce fresh ingredient driven cocktails (and mocktails) showcasing ingredients. Conversation skills are a must, daring flavor profiles a plus, and a responsible character non-negotiable. We strive to make imbibing fun, thought provoking, and one of a kind. 


Smile! You will be the first and last face that guests see during their visit to LCdO Inc. A welcoming gracious personality with the ability to multi-task are important skills for this position. OpenTable experience a plus, genuine concern for our guests is a necessity.


Serving versus Servitude, we are all "Ladies and Genlemen, serving Ladies and Gentlemen". We are looking for individuals interested in making sure that our guests feel like they are the center of the universe. Warm and inviting while not intrusive, is what LCdO Inc strives for; while making sure that technical table maintenance is a priority. Wine, beer, and cocktail knowledge is desired, but our beverage lists are unique. You will work besides our certified Advanced Sommelier (court of masters & international sommelier guild) and learn. Knowledge of American and French cuisine is an advantage... but again, the desire to learn trumps.


The lynch pin of the restaurant, be an integral part of this establishment. Organize, clean, sanitize... be the one that everyone else depends on. This position does a little bit of everything. The right candidate posses the ability to work quickly in hot humid conditions while making sure that equipment is clean, organized, and stored safely. Must be able to lift 50 lbs, work with hot water, and chop firewood when needed.


Want to work with fresh ingredients again? Our menu is produced in our kitchen, not a commissary and then distributed to satellite locations. We work with local farmers; that means that the tomatoes are not all identical, the trout fillets are not all the same, and the cheese doesn't come in a block. We look for cooks who want to be chefs; culinarians that can clean, organize, and think, as well as produce great food. Good sanitation practices are non-negotiable. Our menu changes often and offers what we can find locally and seasonally.

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