We are hiring in Albany, NY
Come build the
kitchen with us.
Olive & Oregano is staffing up at 51 S Pearl Street. Two kitchens, Dominican and Greek, open 24 hours Monday through Saturday. Takeout, delivery and catering.
What is different here
Built before it opens
You will be trained before you are thrown in
We are not opening the doors and figuring it out on the floor. The systems are being built now, and they get pressure tested with the team trained on them before a single customer walks up.
There are SOPs, and they are real
Every station has a way it is done. That is not bureaucracy, it is the difference between a shift that runs and a shift that runs you. If you have worked somewhere that made it up as it went, you already know the difference.
Two cuisines, cooked properly
Dominican and Greek, each honored on its own. Nothing is fused to make it easier. You will learn both if you want to.
Downtown, next to the arena
51 S Pearl Street, steps from MVP Arena. Busy, and busy in a way you can plan around.
Open roles
Who we are hiring
Full and part time. We run three shifts a day, six days a week, so overnight and weekend availability is genuinely useful. Everyone is paid weekly.
The kitchen
Two kitchens, Dominican and Greek, each cooked on its own terms and never fused.
Prep cook
$18 to $21 an hour
Batch cooking and mise en place. This is the work the whole operation stands on, and it is done to a system, not from memory.
Line cook
$20 to $23 an hour
Cooking to order across both kitchens. Home-style Dominican plates on one side, fresh Greek on the other.
Dish washer and kitchen porter
$17 to $19 an hour
Keeping a 24-hour kitchen clean and stocked. It is the role that decides whether every other role can do its job.
Getting orders out the door
We are takeout, delivery and catering. Almost every order leaves the building, so nobody catches a mistake at a table.
Order packer
$16.50 to $18.50 an hour
Assembling, checking, bagging and sealing every order. In a business like ours this is not a support job. It is the last set of eyes between the kitchen and the customer.
Counter
$17 to $19 an hour, plus tips
Pickup handoffs, walk-ins, and phone orders. The only face most customers ever see, so it matters who has it.
Running the place
Open 24 hours, Monday through Saturday. Every shift needs somebody who owns it.
Shift lead
$21 to $25 an hour
Running a shift end to end: pace, quality, handover, and the calls that cannot wait for a manager.
Kitchen manager
Salary, discussed on the call
Ordering, inventory, food cost, scheduling, and holding the standard when nobody is watching.
Catering
Already running, ahead of the full opening.
Catering coordinator
$20 to $24 an hour
Private parties and group orders. Different lead times, different packing, different customers from the takeout line.
How we work
Six things we actually do
Not values on a wall. These are the six behaviours every shift runs on, and they are the same six whether you are on days, overnights or the catering line. We will teach them to you in your first week.
01
Check the bag like you are the one opening it
Almost every order leaves the building. The packer is the last person who can catch anything, and nobody at a table will catch it for us.
02
Say it out loud the moment you see it
A mistake named early is a mistake we can still fix. Nobody gets blamed for finding one.
03
Write a better next chapter
When we get it wrong, fix it and add something they did not ask for. How we recover is the part people tell other people about.
04
Assume they are having a harder day than you
The driver waiting, the customer at 3am, the person on the phone who cannot decide. Start there.
05
Learn the regulars and use their name
We do not have a dining room to build a relationship in. We have the third time someone orders, and whether we noticed.
06
Leave the station better than you found it
The next shift is somebody you know, and at 24 hours there is always a next shift.
How to apply
One short form. That is it.
Tell us who you are, which role you are after, and when you can work. There is one question at the end: tell us about a time you made someone’s day better at work. It can be small. That answer matters more to us than a resume. It takes about two minutes. We read every one, and if it looks like a fit we will call you and ask for your resume then.
Experience helps, but it is not the only thing we are looking at. Some of these roles we will train. Tell us what you have done and what you want to learn.
Want to deliver instead?
Delivery is a separate, independent contractor opportunity. You keep the whole fee and the whole tip.
We open soon
The people we hire now are the ones who open the doors with us.
Apply nowQuestions? Call (518) 451-9912 or email info@olivenoregano.com
51 S Pearl Street, Albany, NY 12207