THE CHASTAIN - Now Hiring - Experienced Servers

THE CHASTAIN is a team-first, culture-driven restaurant, looking for motivated individuals, to help us create THE best neighborhood restaurant in the nation.

Hiring for Lunch, Brunch & Dinner Servers

Exceptional Opportunity For Career Growth and personal development

Industry Leading Compensation

Full Time & Part Time Available

Active learning environment, every single item is made in house from scratch, and then prepared to order by Chef Christopher Grossman and his team. We serve BRASH coffee and all training is industry leading.

Benefits Available after 90 days for full time employees

PTO accrual after 30 days for full time employees

Team Meal provided for every shift

50% off Dining Discount

flexible schedules

upwards of $350/shift in tips

We at THE CHASTAIN are a “team-first” restaurant, looking for passionate and talented individuals to join our hospitality environment. Our aim is create the best neighborhood restaurants in the nation. We value people first, and create a work environment that prioritizes empowerment, teamwork, and teaching. We partner with local farmers, foragers, and suppliers who share our commitment to excellence, sustainability, and regenerative techniques, in order to provide our Guests with the very best in quality.

Executive chef & Partner, Christopher Grossman, draws inspiration from the best local ingredients and seasonal harvest to create dishes ranging from classic favorites to inventive new takes. Prior to his most recent position as Executive Chef at Atlas, Christopher worked under Thomas Keller at world-renowned Napa Valley restaurant The French Laundry and served as chef de cuisine under Gerry Klaskala at Aria in Atlanta. Everything at THE CHASTAIN is made from scratch and prepared to showcase Chef Christopher’s decades of experience in some of the nation’s top kitchens. General Manager & Partner, Emilee Durrett, matches Chef Grossman’s passion for the culinary arts in leadership development and crafted service experiences. Hailing from Los Angeles, and having spent extensive time working in Michelin restaurants and iconic high-volume concepts alike, she brings a new energy to the front of house approach in the ATL. Culture and people development are at the forefront for our team.

If you’re interested in joining us or learning more, please reach out! Experience a plus, but not a must.