Walker's — Work here

Worth the
drive in.
Full up
for now.

Same exit, other side of the bar. Walker's runs on a small crew and a few good hours — tell us which ones you've got and we'll build a shift around them. The crew's covered at the moment. It never stays that way long, though — kids leave for college, seasons turn. Leave your name and you'll be the first call when a shift opens.

Before you apply

The honest version.

01

It's a small crew

Everybody does a bit of everything. You'll learn the fryer, the tickets and the register whether you meant to or not — which is also why nobody here is bored.

02

The kitchen fires twice

Lunch is 11 to 2, supper is 5 to 8:30. Two clean blocks instead of one long slog, so a shift here fits around class, a second job, or the rest of your day.

03

Friday is the big one

All-you-can-eat fish, every week, and the room fills up. If you can work Fridays you're already most of the way to a yes.

04

You'll know who you work for

Michelle's kept this place going for ten years and she's in the building. No district manager, no app to clock into — you talk to the owner.


Pick your hours

Two shifts. Take one.

Tap everything you could cover — one, or all six. It drops straight into the application below so you're not typing it out.

Nothing picked yet — that's fine, you can just fill the form.


What we need hands for

Four jobs.
No résumé required.

Kitchen

Cooking the food people drive out here for. Hand-breaded tenderloins, the hot beef, and Friday's fish. If you've cooked before, great. If you haven't, we'll teach you — most of this kitchen was trained in this kitchen.

Front of house

Tables, tickets and regulars. It's a small room, so you're never running a marathon — but you will know half the names in it inside of two weeks. That's the job as much as carrying plates is.

Bar

Pouring, restocking and closing up. Later hours than the kitchen and a slower kind of busy. Good fit if you'd rather work nights than lunches.

Dish & prep

The place to start. No experience, no interview nerves — show up, keep up, and there's a path onto the line from here if you want one.


Fill this out and it goes straight to Michelle's inbox. She reads them herself — no portal, no waiting on a system. We're not short-handed this minute, but send it anyway. When somebody leaves for college, this list is the first place we look.

Rather talk to a person(712) 946-9993
Where301 Tipton St, Salix, IA
Walk inAny afternoon between the shifts

Apply in a minute. Leave your name.

Name and a phone number is genuinely enough. The rest just helps us schedule.

Goes straight to mmc928@att.net. Rather do it the old way? Walk in any afternoon and ask for Michelle.

Call Walker's — (712) 946-9993