The Opportunity Platz Beer Garden is a one-of-a-kind gathering place in the heart of downtown Keene, NH, built inside a beautifully restored 150-year-old High Victorian Gothic church steps from Central Square. With roughly 20 rotating taps, curated wines, German-inspired fare, live music, and a restored sanctuary that seats up to 150, Platz is something Keene has never seen before. We operate as a cashless and tipless establishment, paying our team fair living wages and creating a transparent, respectful workplace. We believe hospitality done right starts from the inside out. Our kitchen is small, fast, and visible. Guests order from their phone or a kiosk and the food comes out of a compact ventless setup built for consistency and speed. If you like a job where the standard is clear and you can see whether you hit it, you will like this one. Our Kitchen Is Not a Normal Kitchen We have no fryers, no hoods, no stoves, no grills, and no open flame. What we have instead is an Alto-Shaam Vector ventless multi-cook oven, sous vide equipment, food warmers, and a cold prep station. Most of our menu arrives prepared or precooked. Chili, mac and cheese, and beer cheese get brought up to temperature in the sous vide and hold in warmers. Brats, dogs, tenders, tots, pretzels, and pretzel bites finish in the Vector. Salads and charcuterie are built cold and ahead of service.

So to be direct:

this is a heat, hold, assemble, and plate kitchen. There is no line and there is little to no scratch cooking. If you are looking for a role where you break down proteins, build sauces, and cook from raw ingredients, this is not that job. If you take satisfaction in food that comes out identical every time, tickets that move, temperatures that are right, and a clean efficient process, you will do well here. It is a good fit for people coming from quick service and fast casual, concessions, catering and banquet kitchens, ghost kitchens, corporate dining, or grocery prepared foods, and for line cooks who are done with grease, burns, and hood cleaning. What You'll Do Cook the menu Run the Vector oven, sous vide, and warmers to spec so every plate matches Platz standards. Hit portion, temperature, and presentation standards on every ticket, not just the ones that go out slowly. Keep ticket times fast without letting quality slip. Work the full menu on your own during a rush. Prep ahead Build salads and charcuterie in advance so they are ready to serve on demand. Pull, thaw, and stage product against the day ahead and the events on the calendar. Label, date, and rotate everything using FIFO. We have reach-in refrigeration and no walk-in, so accurate prep levels matter. Keep it clean Follow opening, service, and closing procedures, and complete cleaning tasks to standard rather than to the clock. Keep equipment, work tops, refrigeration, and floors clean and inspection-ready. Log temperatures accurately and tell the Kitchen Lead the moment something is off. Take care of guests Work comfortably in view of guests. This is a guest-facing kitchen, not a back room. Answer allergen and ingredient questions accurately, using our documented information rather than guessing. Who You Are You are reliable. You show up on time and your coworkers can count on you. You are consistent. Doing it the same way every time appeals to you rather than bores you. You stay calm and organized when the tickets stack up. You are clean by habit, not by reminder. You are comfortable learning touchscreen equipment controls and a POS. You are open to a non-traditional, ventless kitchen and the systems that make it work. You can work evenings and weekends, including the seasonal peaks around Oktoberfest, Mardi Gras, festivals, and live music. Previous kitchen experience is welcome but not required. Experience with Alto-Shaam Vector units, speed ovens, combi ovens, cook-chill, or sous vide holding translates directly and will get our attention. A current food handler certification is a plus, and Platz will pay for yours if you do not have one. What the Job Asks of You This is an active role. You will stand and move for your full shift, lift and carry up to 50 pounds routinely, and bend, reach, and repeat motions throughout service. You will work around heated equipment and refrigeration, in moderate to loud noise. Compensation and Benefits Pay. $18 to $20 per hour depending on experience. Predictable income. Your hourly rate is your pay, on every shift, in every season. Flexible hours. 15 to 30 hours per week, built to work around school, another job, or family. Training. Food safety certification and ongoing training provided by Platz. Discounts. Staff discounts on food, beverages, and merchandise. A real voice. Small, collaborative team with direct access to leadership, and genuine input on how the kitchen runs, in a building people will be talking about for years to come. About Platz Beer Garden 34 Court Street in Keene, NH has stood for more than 150 years. Built in 1869 as a High Victorian Gothic church, it is listed on the National Register of Historic Places and was named one of New Hampshire's "Seven to Save" in 2009. After a careful, years-long restoration, including the reclamation of original pews into bar tops, altar wood into the stage, and historic woodwork repurposed throughout the space, this building is now Platz Beer Garden. We are a gathering place. Community first, always.

https:

//platz.beer Platz Beer Garden is an equal opportunity employer. We are committed to building a diverse, inclusive team that reflects the community we serve.

Pay:

$18.00 - $20.00 per hour Expected hours: 15.0 - 30.0 per week

Benefits:

Employee discount Flexible schedule Paid training

Work Location:

In person