Working at ESR

three chefs working in a kitchen with a full dining room

Careers, not just Jobs

We believe in work that is challenging, safe, and gratifying. We believe in teams that bond and grow together. We believe in a livable wage and opportunities for advancement. If you love food and making people happy, there’s a career here for you.

Apply Now

All full-time ESR Employees receive:

Competitive pay- Above industry standard
Universal Paid Time-Off Benefit
Medical, Dental, and Life Insurance Benefits
Employee Dining Discount at all ESR restaurants
401(k) Plan
Pre-Tax Cost savings commuter and parking program
Supplemental Insurance (Colonial Life Program) - Disability, Life, Accident
Employee Referral Incentive Program
ESR Further Education Fund

cook with hand by his ear trying to listen to instructions

All full-time ESR Employees receive:

Competitive pay- Above industry standard
Universal Paid Time-Off Benefit
Medical, Dental, and Life Insurance Benefits
Employee Dining Discount at all ESR restaurants
401(k) Plan
Pre-Tax Cost savings commuter and parking program
Supplemental Insurance (Colonial Life Program) - Disability, Life, Accident
Employee Referral Incentive Program
ESR Further Education Fund

Chef Robin and Chef Taylor at How to Cook a Wolf Queen Anne passing a bowl of risotto toward the camera

Ethan Stowell Restaurants

Employer Vision

At ESR, we strive to create a safe, diverse environment where we invest in every team member's personal and professional growth, and each individual is committed to the success of their team and the company as a whole. We aim to be seen as the top employer in our industry.

WE WANT TO GROW WITH YOU

A safe working environment
Opportunity to work with great people and product
Opportunity to work with a diverse team
Job ladders are clearly defined with supporting training available
Opportunities to turn a job into a career
Opportunity for advancement far exceeding the industry standard
Job Security- ESR is in it for the long haul

I’ve always worked in the front of the house in restaurants. But a little over a year ago, I took a back of the house position, in the pastry department at the ESR Commissary. I’m so glad I did! The people I work with are amazing. They are passionate about what they do and are generous in sharing their knowledge. I’ve learned so much from them and I look forward to continuing to grow my skills.

— Amy S

Pastry Cook, ESR Commissary (SODO, Seattle)

I love working at Wolf, the team is fantastic, the chefs and mangers are kind and knowledgeable and the food is delicious! The kitchen and front team get along well, and it’s nice to work in a healthy environment.

I have worked for ESR on and off for about 5 years, and I appreciate that they support your life both inside and outside of the restaurant!

— Mary B

Maître d', How to Cook a Wolf (Madison Park, Seattle)

I have been a Sous chef for ESR for about three years now. Currently I am the Sous Chef at mkt. in the Green Lake neighborhood. I have truly enjoyed the last year and half working very closely with the Chef and small front of house team. While working here, I have been guided to grow not only in skill but also creativity.

Before mkt. I have worked at many restaurants within the company and each restaurant has felt like home. Every team member gives you a genuine welcome and makes you feel like you are already part of the team.

You will find life long friendships in ESR and the help you need to meet your career goals.

— Mel S

Sous Chef, Mkt. (Green Lake, Seattle)

I’ve been working for ESR for three years now and I love it. I have had the fortune to work in numerous locations. Every location I have worked in has been so welcoming and made me feel like family. I am continuing to expand my culinary knowledge and grow as a person.

— Justin K

Sous Chef, Tavolàta (Belltown, Seattle)

I started working at Ethan Stowell Restaurants over five years ago as a hostess. As I fell head first in love with the company's values, the leadership making those principles come to fruition, and the potential opportunities that existed within the events program, what was originally supposed to be an interim position, became a career within ESR.

ESR has been instrumental to my growth as a whole person, and over the past five years ESR has given me so many incredible opportunities and invaluable experiences. With that being said, what makes ESR truly what it is, is the people. I have the distinct pleasure of working with the most passionate, ambitious, creative and fun group of rockstars in the hospitality industry every day.

I cannot imagine a more dynamic place to work to grow into your interests and have a blast while doing it! It has been the most rewarding 5 years and I am ecstatic for what the future holds.

— Phia M

Director of Events, Ethan Stowell Restaurants

I've been working at the Victor Tavern for about 5 months and it's been a great experience. Awesome work environment, and great co-workers.

It's a positive culture and I feel appreciated for being here. Couldn't imagine working for a better company.