Hey There! I'm Jamie, owner of Stay Golden in Nashville's Nations neighborhood. If you're tired of working in a toxic restaurant where you're just another employee, then you're looking at the right job! At Stay Golden we care about our employees and work hard to run a restaurant that you want to show up for. I'm going to be straight with you about what this job is, that way you'll know right away if it's a good fit for you - or not!

JOB DESCRIPTION

We're a scratch-made café known for our handmade buttermilk biscuits. About 80% of this role is biscuit production — mixing, rolling, cutting, and freezing to hit a daily volume goal. The remaining time rotates through other baked goods: cookies, muffins, gluten-free items. The recipes are set. Your job is consistency, quality, and accountability — not creativity. This is production baking. It's physical, repetitive, and requires focus. If that sounds like your kind of work, keep reading.

Schedule:

20-25 hours per week. Flexible structure — we'll build a schedule that works for both of us and stick to it. No 4am call times.

Pay:

$17/hour guaranteed minimum. Base is $10/hour with a tip pool that reliably brings total hourly to $17-$18.50. We top it off if tips ever fall short.

What we need from you:

After training, you come in, follow your checklist, hit your goals, and take pride in what comes out of your kitchen. This is your domain. We'll trust you to run it.

What you get:

Free meal every shift Paid breaks Flexible scheduling A kitchen that's calm, clean, and organized A team that actually gives a damn Requirements (the fine print): You have to be at least 16 years old to work at Stay Golden You need to be able to communicate in the primary language(s) of the work location If this sounds like the right fit, apply below. I read every application personally. —

Jamie Job Type:

Part-time Pay:

$17.00 - $19.00 per hour

Benefits:

Employee discount Flexible schedule Food provided Referral program Application Question(s): What does your weekly availability look like? Are there days or times that are completely unavailable to you? Describe your baking background — professional, personal, or both. What have you actually made and in what kind of environment? What would someone who's worked alongside you say about how you handle repetitive tasks over a long shift? Be honest. This role is primarily repetitive biscuit production — same process, every shift, to a volume and quality standard. What specifically appeals to you about that kind of work? After training, you'll be expected to manage your own time and hold yourself accountable to a daily checklist with minimal supervision. Give me a specific example of a job where you had to do that.

Experience:

Baking:

1 year (Required)

Language:

English (Required) Shift availability: Day Shift (Required)

Work Location:

In person