at Kilo
We are primarily a bakery with an established brand and customer base. Until now, we’ve only been serving quality brewed coffee. We are looking to expand our coffee program to include dedicated espresso. We are interested in fine 3rd wave (forgive the expression)… or, if there is a current re-definition (4th wave) experience, we’d like to be that. The emphasis will be on quality and speed and a brief menu. We’re spec’ing a two group head, either Faema or La Marzocco, Mahlkonig e65s gbw with PUQPress… milk dispenser etc… mostly pointing towards efficiency and consistency. The menu will be brief: traditional espresso, americano, cappuccino, cafe latte and a flat white… something like that. No “sizes”, no “venti” half caf syrup, “mochaccinos”… maybe one “alt” milk… no art. You get the picture… down to earth and super persnickety. Primo espresso served fast. Of course, this program will also be open to the input and design sensibility from the right partner… we’re interested in creating a satisfying work experience whilst meeting the general gist of our goals. Additionally, we’re open until the baked goods are sold out, this will be an AM only operation… again open to thoughts. Searching for a fun and very nerdy espresso freak… someone who would vibe with the general concept and be interested in helping to build the idea… gotta be fun and have a sense of humor. Also, considering different possible relationship scenarios besides an hourly employee… this would be a conversation. Good ideas are welcomed. Looking for a solid, mutually satisfying and empowering workplace. Let’s talk. Please, no “traditional” resumes; interested in personality, ideas and goals… and, of course skills. Sorta in that order.
