Twenty-four years on Van Buren Road, one family running the show. We’re always taking applications — every role, all the time — because the right person doesn’t always show up on the day you need them. Paid training, and a place where your name is remembered.
We’re a twenty-four-year-old family diner in a small Southern town. The way we run the house is the way we’ve always run it.
No midnight closes. We’re a daytime-into-evening kitchen — not a bar shift. Your nights are your own.
Half-off one plate off the menu, per shift you work. Whether you’re here for one service or two, you pick which meal it’s for — breakfast, lunch or dinner.
Most of our line cooks started as dishwashers. Most of our servers started bussing. If you want to learn, there’s a path.
Same owners since 2001. We know your kids’ names. We cover each other when life shows up uninvited.
Restaurants move fast, and the right person doesn’t always show up on the day you need them. So instead of listing specific openings, we keep applications on file and reach out when we’ve got a spot. Apply below for whatever you’re interested in.
Running the line for breakfast, lunch, or dinner. Hand-cut steaks, hand-breaded fried chicken, biscuits and cobblers out of the oven before sunrise. Some kitchen experience is required. Prep shifts start at 4 a.m.
Waiting tables for breakfast, lunch, and dinner. Regulars will introduce themselves on day three. Servers keep their own tips. No experience required — we train in house and the training is paid.
First face folks see and last one before they leave — greeting, seating, running the to-go line, ringing out. Hourly only, no tip-out. No experience required.
Clearing and resetting tables, keeping the servers’ hands free so food gets out faster. Bussers get a tip-out from the servers they help. No experience required.
Keeping the breakfast and lunch buffets stocked, fresh, and tidy — or keeping the dish pit moving so the cooks stay in clean pans. Steady work. Great role if you like to keep moving and don’t want to take orders all day.
Not sure where you fit? That’s fine — pick “Open to anything” on the form. If you’re reliable, teachable, and show up when you said you would, we’ll find you a spot.
Honest compensation and the basics done right. Nothing showy — just what a good job at a good diner ought to be.
All hourly, no salary. Raises are earned by skill, reliability, and how you show up — not by a fixed calendar review.
Everybody on staff gets one plate off the menu at half price, per shift — not per service. If you work breakfast into lunch, it’s still one meal, your pick which.
Kids’ school pickup, a second job, Sunday service — we work around you most of the time. Just know busy days we need coverage.
Every new hire gets paid while they learn. No unpaid trial shifts. We train in house.
Dishwasher to line cook. Busser to server. Server to shift lead. Most of our leaders started somewhere else in the building.
Reliable folks who take pride in their work, treat customers kindly, and show up when they said they would — that’s it. If that sounds like you, we’d love to hear from you.
The Sirloin House · Eden, NC · Since 2001
Seven short steps, about five minutes on a phone. We keep every application on file and reach out when we’ve got the right spot for you — could be tomorrow, could be in a month.
Rather talk to a person? Call 336 · 623 · 7778 or email sirloinhouse@gmail.com. Either one counts just the same.
For cook roles, some kitchen experience is preferred. For everything else — server, host, busser, buffet, dishwasher — no experience required. We train in house and the training is paid.
Sixteen years old, with a worker’s permit, for any position. That includes server and host — no 18-year-old minimum.
Restaurants move fast, and the right person doesn’t always show up on the day you need them. So we take applications for everything, all the time, and reach out when we’ve got the right spot for you.
Everything is hourly — no salary. Pay depends on the role, your experience, and how you show up (reliability, skill, attendance). Raises are earned, not on a calendar.
Servers keep their own tips. Bussers get a tip-out from the servers they help. Hosts and kitchen are hourly only.
Yes — one plate off the menu at half price, per shift you work. If your shift covers breakfast into lunch, that’s still one half-off meal, not two — you pick which service you want it for.
We keep every application on file. When a spot opens that fits you, we reach out. Could be the same week, could be a month out — depends on what the house needs.