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PAGU - Hosts

Job in Cambridge, Middlesex County, Massachusetts, 02140, USA
Listing for: BostonChefs.com
Full Time position
Listed on 2026-01-12
Job specializations:
  • Restaurant/Food Service
    Catering, Food & Beverage
Salary/Wage Range or Industry Benchmark: 18 USD Hourly USD 18.00 HOUR
Job Description & How to Apply Below

Host – PAGU

Be among the first 25 applicants.
PAGU is currently seeking hosts to join their team!

Pay starts at $18+ / hr depending on experience.
Benefits include wine stewarding and gift certificates to visit local restaurants.

What is PAGU? PAGU is a Michelin‑awarded Spanish‑Japanese tapas restaurant by James Beard Semifinalist chef/owner Tracy Chang
. Located in Cambridge’s innovation hub between Central Square and MIT, we serve dinner seven days a week, including takeout and patio dining. The menu highlights local ingredients and celebrates the harmony of techniques and flavors from Japanese and Spanish cuisines, inspired by Chang’s experiences with O Ya, Le Cordon Bleu Paris, Spanish three‑star Michelin Restaurante Martin Berasategui, Guchi’s Midnight Ramen, and Harvard’s Science & Cooking course.

We are a group of loyal, hard‑working, detail‑oriented team players eager to serve our community. We are building a company people love and are proud to work with. We are not just chefs; we are not just service professionals; we are collaborators, growing and improving together every day.

PAGU is an equal‑opportunity employer.

As Host, You Will Be Responsible For Customer Service
  • Being the first line of contact to guests, setting expectations for their experience, and building guest relationships.
  • Always being kind, courteous, and friendly.
  • Knowledge of the restaurant to point guests in the right direction.
Operations
  • Opening/closing
  • Reservation management
  • Dining room flow
  • Cleaning and organizing
Technical
  • Google Suite
  • Toast
  • Doordash/Caviar
  • Resy

Location: 310 Mass. Ave., Cambridge, MA 02139.

Employment Type: Full‑time.

Apply via email: .

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