Barista & Deli — Full Time, Growth Track A rare moment to join due (doo-eh) is Italian for "two." The middle place. A modern focacceria in Mac-Groveland where the day slows down for a minute — a coffee across a counter, focaccia on a table, the pause in the middle of a busy afternoon. We're growing, and we're opening several long-term seats at once. Part of that is simple seasonal math: a good share of our summer crew were students and seasonal team members, and they've graduated and moved on to what's next. We're genuinely proud of them — and this round, we're building the long-term team. That's the opportunity: you're not slotting into a finished machine, you're joining early enough that your standard becomes the standard. The people we bring on this fall will be the ones training the next group, running the bar, and stepping into lead roles as we grow. That's not a someday promise — it's the actual plan, and there's a documented path to get there. If you want to be the person who helps build something, this is the moment to walk in. The path Everyone at due starts on the deli — as the foundation, not a waiting period. Pillar I — Deli. You'll learn our food, our standards, our rhythm, and our regulars. Prep focaccia, build sandwiches, plate boxes and shares, welcome every guest through the door. This is where craft meets hospitality, and where you become someone the whole team leans on. Pillar II — Bar & Barista. Once you've mastered Pillar I, you start developing bar. Register, pulling espresso, pouring lattes, running a full beverage program — craft cocktails, seasonal mocktails, Italian wine, beer. You become the first face of due, the one who sets the tone for someone's whole visit. This is real bar development, not "you'll learn to make a latte." And from there: trainer, then shift lead. We promote from the floor, and the people who set the standard early get first look at what opens up. What you'll get Posted base wage plus a strong tip environment Paid training on a real, documented program Paid time off, dental & vision, employee discount for eligible team members Sick and Safe Time from day one A clear path — deli to bar to trainer to lead A neighborhood crowd you'll know by name The rhythm of a piazza: prepared, not frantic. Busy, not chaotic. Who we're looking for Prior café, restaurant, deli, or food-service experience (strongly preferred) Someone who shows up — on time, every shift, ready Pride in the craft, even when no one is watching Calm in a rush, warm with guests, good to teammates Someone who'd rather help set a standard than wait for one Looking for a place to grow into, not pass through The rhythm of the role We'd rather be upfront now than three months in. This is a long-term, year-round role — not seasonal or temporary. We need availability that holds through September and January. Mornings and evenings both; weekends and holidays are our busiest. No extended pre-planned time off through December. Requests of more than three consecutive days are unlikely to be approved before January 2027. (Doesn't apply to protected leave — Sick and Safe Time, Minnesota Paid Leave, or any accommodation you're entitled to.)

Job Type:

Full-time, hourly (non-exempt). In person. due focacceria is an equal opportunity employer. We do not discriminate on the basis of race, color, creed, religion, ancestry, national origin, sex, gender identity, sexual or affectional orientation, marital status, familial status, disability, age, status with regard to public assistance, or any other characteristic protected by federal, Minnesota, or St. Paul law. Reasonable accommodations are available on request.

Pay:

$25.32 - $32.49 per hour

Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance Application Question(s): Do you have prior café, restaurant, deli, or food-service experience? (Yes/No — if yes, where and how long?) This role requires both morning and evening availability, including weekends and holidays. Can you meet that? (Yes/No) Will your availability change in September or January? (Yes/No — if yes, how?) Any pre-planned time off of more than three consecutive days between now and January 2027? (Yes/No — list dates.) We're growing several seats at once, so standards are still being set. What's it like for you to help build a team rather than join a finished one? What would make you want to stay somewhere two years instead of six months?

Work Location:

In person