Twenty-five seats, one long night, a kitchen that argues in the middle and closes every argument it starts. We hire for warmth first and train the rest.
You can explain what 18beon means without reading it off the card, you notice the empty glass across the table before the guest does, and you like closing. Korean a plus, not required.
Makgeolli, soju, the 7:3 standard, a tight cocktail list built to order. You keep the pours honest and the room calm at 11pm on a Saturday.
Anju from Chef Justin Min’s menu — jjim, jeon, pasta, fry station, ssam. Clean station, fast hands, good ears.
Part-time. First face at the door, last one to say goodnight. Resy, walk-ins, the waitlist, and the mural to keep you company.
Benefits: family meal, sool education, a seat at the founder’s table, and the occasional issue of The Jilli Times with your name in it.