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Server

3/22/2026

The server will be responsible for providing service in a high-volume restaurant environment that features Spanish and Mediterranean tapas and small plates. This includes managing a workstation, replenishing supplies, cleaning, and communicating extensive product knowledge to guests.

Salary

31 - 38 USD

Working Hours

40 hours/week

Company Size

501-1,000 employees

Language

English

Visa Sponsorship

About The Company

Guest driven. Groove friendly. Gastronomically equal. We’re into organic. Food that is locally grown. Not just locally grown food but locally grown community. Not just organic food, organic design and organic people. But Edible Beats isn’t about buzzwords. We walk the talk. Since we launched in late 2008, Edible Beats concept group has grown six-restaurants strong — Root Down, Linger, Root Down DIA, Ophelia’s, Vital Root, and El Five — and is known for responsibly grown and sourced, innovatively simple, vegetable-forward menus. Whether it’s our wind-powered buildings, or our 4,000-square-foot gardens in the middle of the city that supply our restaurants’ veggies, we’re always looking for ways to keep it real. And people enjoy us. We’ve been noted beyond the local news — from New York Times reviews to Cooking Channel stardom. Google us, you’ll see. Each Edible Beats restaurant thrives on inspired, upcycled design from their original buildings’ past lives: be it an adult video library turned boudoir-style gastrobrothel, a 1950s gas station turned mid-century neighborhood staple, or a mortuary turned eclectic LoHi gem. We at Edible Beats speak fluent flavor, celebrate diversity, and bleed integrity: in both the stories that we tell and in food that we serve.

About the Role

Description

Nestled high above LoHi on the fifth floor of 2930 Umatilla, El Five boasts spectacular, unobstructed views of the downtown Denver skyline. The menu pays tribute to Spain and the Mediterranean, featuring tapas & small plates built on bold flavors found throughout the region: Spain, North Africa, the Middle East. Inside, the highlight of the space is a large, open-air patio to enjoy incredible views of the Denver skyline.

In year 1 earn between $31–$38* per hour on average ( with tips included). Wages go higher from there based on tenure and proficiency.

*Base wage of $19.29/hour plus tips through a tip pool system. Tips are shared across the team and added to your hourly pay

Employee Benefits:

We offer a competitive benefits package to support you both in and out of work:

Medical, Dental, and Vision insurance (available for employees working 4+ shifts per week; eligible after 6 months)
Life insurance
401(k) with a 4% safe harbor match (eligible after 1 year)
JOON wellness benefit
ESOP (Employee Stock Ownership Plan) with share vesting based on tenure (see below)
Paid leave
Employee discount
Family meal provided during shifts

Qualifications/Skills:

Ability to work in a high volume restaurant environment
Background in chef & culinary driven food concepts w/ craft cocktail, wine, and beer programs & knowledge
Willingness to learn, manage, and communicate extensive ingredient & product knowledge
Desire and ability to learn & work multiple positions over time
Flexibility to operate comfortably in changing and fluid service environments with a broad range of guest expectations, from casual to fine dining
Committed to sustainable waste practices
Mindset around learning and personal development
Brings energy and a positive attitude
Works well collaboratively and individually
Strong knowledge of, and commitment to, high-integrity food handling/storage standards & procedures
Setting up, organizing, working, replenishing & cleaning a professional workstation

Requirements

Physical stamina to stand & move throughout the duration of a shift
Open availability including nights & weekends
Must be able to lift over 20lbs multiple times per shift

We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status.

Key Skills

High Volume Restaurant EnvironmentCulinary Driven Food ConceptsCraft Cocktail KnowledgeWine KnowledgeBeer KnowledgeIngredient KnowledgeProduct KnowledgeService EnvironmentsGuest ExpectationsSustainable Waste PracticesLearningPositive AttitudeCollaborationFood Handling StandardsWorkstation OrganizationPhysical Stamina