About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Raw bar, champagne wall, patio dining, and a Sunday brunch built to be the best in the city. We're hiring our opening team now, the people who will define what this restaurant feels like from day one.

The role:
You are the first and last impression of TOURÉ. The Host sets the tone the moment a guest walks in: warm, polished, and unhurried, even when the book is full.

Responsibilities:

• Greet every guest by the door, not from behind the stand
• Seat guests and manage the flow of the dining room and patio
• Manage reservations, waitlists, and large-party bookings
• Answer phones and online inquiries promptly and professionally
• Support private events and Sunday brunch service
• Handle guest concerns with grace; get a manager involved early, not late
• Keep the entry, host stand, and menus spotless
• Other duties as assigned

Qualifications:

• Hospitality or customer service experience preferred; upscale dining a plus
• Warm, confident communicator in person and on the phone
• Composed under pressure; a full Friday book shouldn't rattle you
• Comfortable learning a reservation and POS system
• Available evenings, weekends, and Sunday brunch

What we offer:

• Competitive hourly pay
• Dining discounts
• A ground-floor spot on an opening team, with room to grow as we do
• Training in wine, oysters, and upscale service you'll carry your whole career

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. We're building our opening kitchen crew now.

The role:
Nothing in this restaurant works without a clean kitchen. The dishwasher keeps the line supplied with clean plates, pans, glassware, and oyster plates through service, and helps close the kitchen down right every night. In a kitchen our size, this role sees everything; it's where cooks get made.

Responsibilities:

• Run the dish machine and hand-wash pots, pans, and specialty pieces (glassware, oyster plates)
• Keep the dish pit and kitchen floors clean and dry through service
• Break down, clean, and reset stations at close
• Put away deliveries and restock kitchen supplies
• Follow all food safety and sanitation procedures
• Other duties as assigned

Qualifications:

• Reliable; you show up when scheduled, every time
• Able to stay steady during a rush
• Able to lift 50 lbs and stand for a full shift
• No experience required; we'll train you

What we offer:

• Competitive hourly pay
• Shift meal every shift worked
• Dining discount
• A real path up: dishwashers who want to cook get taught here
• Opening-team status at a brand-new restaurant

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Braised short ribs, house pastas, a raw bar, and a Sunday brunch built to be the best in the city. We're hiring our opening kitchen crew now.

The role:
Our kitchen runs on prep. Braises, sauces, dressings, pickles, roasted and pulled meats: the food here is made in the morning and finished at night, which makes the prep cook the backbone of the whole operation, not a support job. You'll work from written recipes and par sheets, and what you produce is what the guest eats.

Responsibilities:

• Execute daily prep from recipes and par sheets: sauces, dressings, braises, roasted meats, cut vegetables, batch pickles
• Portion proteins and label, date, and rotate everything you make
• Keep your station clean, organized, and up to food safety standards
• Receive and put away deliveries
• Support the line during service as needed
• Other duties as assigned

Qualifications:

• 1+ year in a working kitchen preferred, or culinary coursework; strong home cooks with discipline will be considered
• Can follow a written recipe exactly and consistently
• Organized: labels, dates, and par sheets are how you already think
• Comfortable with knife work
• Able to lift 50 lbs and be on your feet a full shift
• Morning and daytime availability a plus

What we offer:

• Competitive hourly pay
• Shift meal every shift worked
• Dining discount
• Real skill-building: braising, sauce work, pasta, Mediterranean technique
• Opening-team status and a direct path to the line at a brand-new restaurant

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Raw bar, champagne wall, curated wine list, patio dining, and a Sunday brunch built to be the best in the city.

The role:
Serving at TOURÉ is guiding, not order-taking. Our menu rewards a server who can talk a guest into their first oyster, explain a crudo, and pair a glass of wine with confidence. If you can sell what you love and love learning food and wine, this is the room for you.

Responsibilities:

• Guide guests through the menu, raw bar, and wine list with genuine knowledge
• Take orders, serve food and drinks, and pace the table properly
• Recommend and upsell honestly: add-ons, pearls, wine pairings, dessert
• Process payments accurately
• Set, maintain, and reset your section to standard
• Communicate clearly with the kitchen and bar
• Support Sunday brunch and private event service
• Other duties as assigned

Qualifications:

• 1+ year serving experience; full-service or upscale dining strongly preferred
• Comfortable learning and talking about oysters, seafood, and wine (we train, you study)
• Warm, polished, and unrushed under pressure
• Evening, weekend, and Sunday brunch availability
• Basic wine or cocktail knowledge a plus; 21+ preferred for wine service

What we offer:

• Strong earning potential: upscale check averages, wine sales, and a raw bar mean real tips
• Shift meal and dining discount
• Ongoing wine, oyster, and service training you'll carry your whole career
• Opening-team status: help set the standard, grow into lead and management roles as we do

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Braised short ribs, dukkah lamb lollipops, house pastas, a raw bar, and Sunday brunch. We're building our opening kitchen crew now.

The role:
Our kitchen is built for cooks who execute: batch prep in the morning, clean finishing at night, written recipes and specs behind every plate. You'll run a station: grill, sauté, pasta, or raw bar/cold, plate to spec, and help set the standards this kitchen opens with. For the right cook, this is a ground-floor kitchen: the leadership path here is short and real.

Responsibilities:

• Run your station through service: setup, execution, breakdown
• Cook and plate to written recipes and specs, consistently
• Handle proteins properly: steaks to temp, seafood with care, oysters shucked clean
• Keep your station clean, labeled, and up to food safety standards
• Communicate and expedite with the team during service
• Help receive orders and manage product rotation
• Other duties as assigned

Qualifications:

• 2+ years line experience in a full-service kitchen, or equivalent skill you can demonstrate in a working interview
• Can hold a station alone on a busy night
• Grill and temp accuracy, or strong sauté/pasta fundamentals
• Shucking experience a plus (we'll train the raw bar)
• Food safety knowledge; ServSafe a plus
• Able to lift 50 lbs and work on your feet a full shift; evenings, weekends, and Sunday brunch availability
• Bilingual a plus

What we offer:

• Top-of-market hourly pay for proven cooks
• Shift meal and dining discount
• A short, real path to Lead Cook and Kitchen Manager as we grow
• Opening-team status: your standards become the house standard

About us:
TOURÉ by Fredo is a new upscale European and Mediterranean bistro opening this fall on 21st Street: oysters, wine, and bistro. Raw bar, house pastas, braises, dukkah lamb, champagne wall, and a Sunday brunch built to be the best in the city.

The role:
We're hiring the Chef who will lead our opening kitchen. The opening menu is established: your job is to bring it to life, hire and train the crew that executes it, and own the kitchen from night one. This is a hands-on, on-the-line chef role, and as the restaurant grows, the menu evolves with you at the table.

Responsibilities:

• Hire, train, schedule, and lead the kitchen team
• Own execution: every plate to spec, every service consistent
• Run the pass and cook during service
• Build and maintain prep systems: recipes, par sheets, station guides
• Order product, manage inventory, and control food cost
• Own food safety and sanitation for the whole kitchen
• Launch and run Sunday brunch service
• Partner with ownership on specials, seasonal menus, and what comes next
• Other duties as assigned

Qualifications:

• 3+ years leading a kitchen as chef, sous chef, or kitchen manager in a full-service restaurant
• Has opened a restaurant or launched a new menu (strongly preferred)
• Strong on proteins and from-scratch cooking; seafood and raw bar experience a real plus
• Proven trainer: you've built cooks, not just managed them
• Food cost and inventory discipline; ServSafe Manager certification (or willing to obtain before opening)
• Calm, organized, hands-on under pressure

What we offer:

• Competitive salary based on experience
• Performance path tied to the restaurant's growth
• A kitchen that's yours to run, with a supportive owner
• Shift meals, dining discount
• The rare chance to open a kitchen and put your name on its standards

The role:
We're hiring the leader of our dining room. The Service Manager owns the guest experience from the front door to the last pour: hiring and training the service team, setting the standard for upscale hospitality, and running the floor every service. This is a working manager role: you're on the floor, touching tables, reading the room, and building a service culture from night one.

Responsibilities:

• Hire, train, schedule, and lead servers, hosts, and support staff
• Run the floor during service: pacing, table touches, problem-solving in the moment
• Build and teach service standards: steps of service, menu and raw bar knowledge, wine service
• Own reservations, waitlist strategy, and large-party and private event bookings
• Handle guest recovery personally and turn problems into regulars
• Manage FOH labor and scheduling to the business
• Partner with the Chef on service flow, menu rollouts, and Sunday brunch
• Support bar operations and wine program execution
• Other duties as assigned

Qualifications:

• 2+ years managing front of house in a full-service restaurant; upscale or wine-driven dining strongly preferred
• Trainer at heart: you've built service teams, not just scheduled them
• Real wine and beverage knowledge, or the drive to lead that program
• Composed and visible under pressure; the busier it gets, the calmer you are
• Evening, weekend, and Sunday brunch availability
• Experience opening a restaurant a plus

What we offer:

• Competitive salary based on experience
• Performance path tied to the restaurant's growth
• A dining room that's yours to build, with a supportive owner
• Shift meals, dining discount
• The rare chance to open a room and set its standards from night one