The Capri Meridian is hiring. Real diner, family-run, evenings off, daily shift meal, real tips. Open positions below — apply right here on this page.
Jump to Application →Eat from the menu, every shift
Closed at 2pm, every day
Tipped roles average $25-32/hr
Long-time crew, no drama kitchen
All positions hiring at the Meridian location. Most are part-time or full-time, your pick.
Take care of customers from the moment they sit down. Take orders, run food, pour coffee, build genuine connections — many of our regulars come for the people, not just the food.
Run the flat-top, the grill, or the egg station during morning rush. Crack eggs to order, flip cakes, build plates fast and clean. The heart of the kitchen.
Keep the kitchen running by keeping plates moving. Wash dishes, restock prep stations, take out trash. The most important job nobody sees.
First face customers see. Greet folks, manage the wait list, seat tables, answer phones, run take-out orders. Set the tone for the whole visit.
Arrive at 5am to set up the line for the day. Cut, portion, prep, finish-bake biscuits and cinnamon rolls (the baker shapes them the night before), mix gravy. Done by 1pm most days.
Late afternoon shift — you bake for tomorrow's service. Mix and shape biscuit dough and cinnamon roll dough for an overnight cold retard in the walk-in. Bake banana bread, cookies, and pies that improve with rest. Stage everything labeled and ready so the morning prep cook handles bake-off in 15 minutes.
Pull shots. Steam milk. Build connection one cup at a time. You're the morning ambassador for our new specialty coffee program — espresso, lattes, mochas, cortados, signature seasonal drinks. Speed matters during the rush, but craftsmanship matters more. Every cup represents the Capri.
Run the kitchen — schedule line staff, manage food cost, order from vendors, keep food safety standards. Work alongside the AGM.
Right hand to the GM and owner. Run the floor, manage the front-of-house team, handle scheduling, oversee inventory, work alongside the kitchen manager.
The top of the house. Run the entire restaurant — P&L ownership, full hiring authority, vendor relationships, marketing, growth strategy. Reports directly to ownership. As we expand to additional locations, the GM becomes the foundation of the leadership team.
We close at 2pm. Every day. You'll have your evenings, your dinners, your kid's recitals. No 11pm closings.
Tipped staff regularly take home $25–32/hr including tips. Cooks paid honestly. Managers eligible for quarterly performance bonuses.
Lead servers, kitchen leads, AGM, GM — we promote from within. New ownership coming May 2026 with plans for expansion.
Fill out the form below and we'll be in touch within 2 business days.