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Kitchen, bar and front of house at Burly's, in a town of eight hundred where the people you work with are also the people you'll see at the grocery store. Tell us what you're after — it takes about two minutes and you don't need a CV.
Nobody's pretending a Friday night is relaxing. Here's what you'd actually be walking into.
The King Cut prime rib goes on the board at four and runs until it's gone. Those two nights are busy, loud and over quickly. The rest of the week is a steadier room.
Two days off, every week, always the same two. That's rarer in this trade than it should be, and it's why people stay.
You'll learn more than one job, because on a small crew everybody does. If that sounds like being taken advantage of, this isn't the place. If it sounds like getting good quickly, it is.
Several people here started with none. Turning up when you said you would is the part that can't be taught, and it's the part we actually care about.
Fill this in and it goes straight to Nate and Rhoda. If you'd rather do it in person, come in Tuesday to Saturday and ask for one of them — that works just as well, and always has.
He'll get back to you. If you want to move it along, ring the restaurant on (701) 575-4129 or come in Tuesday to Saturday and say you applied.
Something went wrong at our end — please ring (701) 575-4129 or email burlysroughrider@gmail.com instead. Sorry about that.
Certified Angus steaks, house-smoked prime rib Friday and Saturday, and a hand-painted room worth sitting in.