A small restaurant in the West Village. Twenty-three seats, natural wine, share plates. We hire bartenders and cooks at every level, and we're open to multi-month placements for anyone who wants to focus on one thing deeply.
WEST10WEST is small by design. Twenty-three seats, one bar, one kitchen. That size means every hire matters, every service is deliberate, and the person cooking your plate can walk out and watch you finish it.
We're not tied to a single cuisine. Mediterranean, Italian, Japanese, and Spanish technique all appear on the menu depending on the season and what makes sense. The wine is natural. The cocktails are low-ABV by design.
If you want to be a small part of a large machine, this isn't the right room. If you want to be a big part of a small one, tell us why.
Natural wine and low-ABV cocktails. Every service, we teach the list. Bartenders here are hosts first.
Share plates on a seasonal rotation. Hoodless kitchen: induction, precision sous-vide. Line, prep, or lead. The shape depends on you.
If you want a defined stretch of time to build a specific skill, we're open to it. Three months. Six months. A season.
Come with a goal and we'll help you meet it. Show up with knowledge and we'll make space for you to share it.
This works for line cooks between roles, bartenders visiting from other cities, culinary students on externships, or industry professionals exploring a new specialty. Tell us what you want out of the time and we'll write the shape of it together.
The form below takes a couple of minutes. If your fit looks right, we'll invite you for a trial shift.
If your fit looks right, we'll be in touch about a trial shift. In the meantime, come pull up a bar seat any night we're open.
Every level. If you're new to the industry and eager to learn, tell us why. If you're a veteran with a specific skill you want to share or an idea you want to try, we'd like to hear it.
A defined stretch of time, usually three to six months, with a specific skill or project as the anchor. You work regular service like any other role. We shape the schedule around what you want to focus on. Line cooks between roles, bartenders on a trip to NYC, culinary students, and specialists exploring a new area have all done this well.
Yes. Structured onboarding for both roles. Bartenders learn the full wine list, cocktail specs, and service standards. Cooks learn the seasonal rotation, prep systems, and hoodless-kitchen technique.
Above NYC minimum plus tips. FOH tip pool is legal-compliant and FOH-only per NYC law. Specifics discussed at the trial-shift stage so we can match arrangement, experience, and hours.
Monday to Thursday 5pm to 10pm. Friday 2pm to 11pm. Saturday 12pm to 11pm. Sunday 12pm to 10pm. Cooks start earlier for prep. Bartenders start about an hour before service.
J-1 and externship: case-by-case. Tell us your dates and program requirements in your application. Other visa sponsorship: not currently.
Small crew. High standards. Direct communication. No shouting. We take care of each other and the guest, in that order.
Skip the file upload and use the "Why WEST10WEST" field to tell us your story. We care more about the note than the resume.