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  1. Thursday, September 21, 2017

  2. Friday, September 22, 2017

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Careers / Food & Beverage

Food industry freshman or career culinarian?

21c's growth provides opportunities for those as passionate as we are about food & drink.

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Museum. Hotel. Restaurant.

More than a place to spend the night, each 21c property also includes an independently branded, chef-driven restaurant that is deeply rooted in its local community. While each has its own unique personality, our family of restaurants shares values and a commitment to thoughtfully prepared and locally sourced fare served by our friendly and knowledgeable team.

21c is proud of the hard work and dedication of our F&B teams and of the amazing food and drink they nourish us with.

We love sharing the endless stories with all who are interested and are thrilled when national epicurean and lifestyle publications such as Food & WineEsquire, Bon Appetit, Saveur and others feature 21c restaurants and our chefs.

In addition, we’re also proud to work alongside many inspirational industry partners, such as Southern Foodways Alliance, James Beard Foundation, Outstanding in the Field, Share Our Strength, StarChefs, Cincinnati Food + Wine Classic, Music City Food + Wine Festival, TerraVita Food & Drink Festival, and FAB Workshop. 

#GettingBetterEveryday

Chief Hospitality Officer, Sarah Robbins

Sarah Robbins will tell you she was bit by the hospitality bug as a young teenager, working at a New England resort on turndown service duty. It was either that or the endless supply of chocolate.

Regardless, 21c is the beneficiary. As Chief Hospitality Officer, Sarah embodies our service philosophy and inspires our teams on a daily basis. Whether with her thoughtful approach to hatching a plan or new process (developed during her years in the military) or her coaching skills and regular encouragement like #GettingBetterEveryday (refined during her days as lead trainer for Myriad Restaurant Group), Sarah has direct oversight of Food & Beverage and Human Resources at 21c. She is instrumental in the design, conceptualization, chef selection, and menu development for a new property and once open, she continues to collaborate with the team to ensure operational excellence and a stellar guest experience… not to mention a pretty fun work environment.

Hear From The Team

“To me, there is nothing more attractive than finding a place that can test your limits and simultaneously make you feel safe.”

Josh Womer
F&B Director at Counting House, 21c Durham

“My role at 21c… it’s the best of both worlds.  On the one hand, I can operate very much like an independent restaurant, working with local farmers and producers.  On the other hand, I can enjoy the benefits of operating within the hotel and gain an understanding of the bigger business.”

Mike Wadja
Executive Chef at Proof on Main, 21c Louisville

Join our Food and Beverage Team

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21c values diversity. We are committed to supporting a workforce that reflects the diversity of our communities.