
Edible Beats — an independent, locally owned, and employee-owned restaurant group — is opening a new concept in the Highlands neighborhood in late spring/early summer 2026, joining our acclaimed Mediterranean concept El Five as a sister restaurant.
We're looking for the best — people who are passionate about food, hospitality, and life; who see challenge as a privilege and collaboration as a strength. We want real humans that understand this is a complex relationship that takes work to navigate the journey. If you want to grow with a team that chases excellence, create crave-able food that genuinely connects with guests, and build real equity as an employee-owner — we want to meet you.
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We are an Equal Opportunity Employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status.

Guest driven. Groove friendly. Gastronomically equal.
We’re into organic. Food that is locally grown. Not just locally grown food but locally grown community. Not just organic food, organic design and organic people. But Edible Beats isn’t about buzzwords. We walk the talk. Since we launched in late 2008, Edible Beats concept group has grown six-restaurants strong — Root Down, Linger, Root Down DIA, Ophelia’s, Vital Root, and El Five — and is known for responsibly grown and sourced, innovatively simple, vegetable-forward menus. Whether it’s our wind-powered buildings, or our 4,000-square-foot gardens in the middle of the city that supply our restaurants’ veggies, we’re always looking for ways to keep it real. And people enjoy us. We’ve been noted beyond the local news — from New York Times reviews to Cooking Channel stardom. Google us, you’ll see. Each Edible Beats restaurant thrives on inspired, upcycled design from their original buildings’ past lives: be it an adult video library turned boudoir-style gastrobrothel, a 1950s gas station turned mid-century neighborhood staple, or a mortuary turned eclectic LoHi gem. We at Edible Beats speak fluent flavor, celebrate diversity, and bleed integrity: in both the stories that we tell and in food that we serve.