Now hiring · Largo, FL
We're building the crew for our first Louie's, and we'd rather hire good people and teach the rest.
A hundred years in, and still a family business.
Why Louie's
Most restaurant jobs mean stepping into a system somebody else built. This one doesn't. The people we hire now set how this kitchen runs.
Spreads made in house, proteins off the grill, vegetables cut daily. Nothing outsourced.
Six locations across Tampa Bay and growing. We promote from the line.
Fourth-generation Pappas. You'll know who you work for.
Opening crews build the habits. What you set now sticks.
Open roles
Every role starts with paid training before we open the doors.
Work the grill and the build line. Prep fresh components every morning, run proteins to temp, keep the line clean and stocked through the rush.
You're the first person guests meet. Greet them, walk them down the build line, ring the order, and keep the dining room looking the way it should.
Run the floor. Open or close, direct the team through rushes, handle guest issues, and hold the line on food quality and cleanliness.
How to apply
No portal, no fifteen-page application. Send an email with the role you're after and a couple of lines about yourself. If you've got a resume, attach it. If you don't, tell us where you've worked.
Email or phone — one of the two is enough. Or call (727) 937-1770 and ask for Josh.