Alinea is looking for a full-time Host to join our team! Host is an important part of the team, ensuring each guest has a positive and welcome first impression to their dining experience. This is a full-time position, paid hourly, and candidates must be willing to work 40+ hours, 5 days a week.
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.
The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity.
Must be eligible to legally work in the United States. We use E-Verify.

Since opening Alinea, we’ve built and operated Next, The Aviary, and Roister, wrote and produced two award-winning books, developed and implemented dynamically priced booking software for restaurants, as well as given talks on the culinary arts and business innovation around the world.
Alinea - 3 Michelin Star Restaurant
Next Restaurant - 1 Michelin Star Restaurant
Our core thoughts on the guest experience and cuisine can be summed up more simply than one might imagine: Fun and Delicious. Implementing that goal, however, requires imagination, hard work, and a dedicated team of nearly 300 people.
We are passionate about innovation in both the culinary arts and business and will continue to develop new restaurants, businesses, and do occasional consulting when unique, compelling opportunities can be created.