Simply. Great. Careers.
Join a team who takes PRIDE in delivering Simply.
Great. Food. and Simply. Great. Experiences.
Who we are
and what we do
Each TooJay’s team member is chosen for their talent to create memorable experiences for our guests. Our team members take PRIDE in creating high quality food and seeking ways to enrich the guest experience, all while having fun.
5 reasons why we’re a cut above the rest
#1 Competitive Wages
Our busy restaurants offer flexible schedules for breakfast, lunch and dinner shifts with the opportunity to earn a good income all while having fun.
#2 A Full Plate of Benefits
Along with competitive compensation, we offer benefits including Medical, Dental and Vision insurance and paid time off for our full time team members.
#3 Growth & Development Opportunities
We believe in respecting each team member as a valued individual whose ideas and energy help grow our company. We support them in taking the next steps in their TooJay’s journey by participating in our career development programs.
#4 Discounts on Simply. Great. Food.
TooJay’s offers team members a discount program to enjoy the flavors of a traditional New York Deli with family and friends for dine-in, takeout and catering.
#5 We take PRIDE in our community
From charities to local events, we always make room on our plate for what really matters. We are here to serve, engage and connect with our community. TooJay’s partners with Feeding Florida to support its mission of eliminating food insecurity in Florida.
Careers Piled High with Opportunities
We believe our managers and team members are TooJay’s most valuable asset. We maintain that commitment by hiring friendly and motivated individuals who make positive contributions every day in our restaurants. Nearly all of our General Managers and the majority of our managers began their careers as hourly team members.
WE LOOK FORWARD TO HEARING FROM YOU.
Mary Winkels
Team Member, 7 years
“It’s exciting the way the brand keeps growing. I stay at TooJay’s because of our friendly atmosphere. I have become friends with many guests who come in daily knowing that they are treated as VIPs every time. I feel like they’re guests at my kitchen table.”
Adens Pierre Louis
Trainer, 23 years
“I have grown while at TooJay’s by engaging with guests, giving my feedback on new items and training new team members. I enjoy the culture of TooJay’s where I meet and work with a variety of people and serve a variety of menu items to our guests.”
Amanda Banegas
Supervisor, 2 years
“Over the course of two years, I gained experience and honed my skills to earn the promotion to an hourly supervisor position. I take pride in the high quality ingredients and scratch made food that we serve on a daily basis.”
Yvon Smith
Manager, 20 years
“I started working at TooJay’s in 1997 as a line cook. Over the years, I have worked with many great people who helped develop me into a manager. TooJay’s taught me how to lead people and has had a positive effect in my personal and professional life.”
Nic Apostolides
Assistant General Manager, 22 years
“I have learned about the restaurant business, people and most importantly about myself. The best attestation to TooJay’s culture is the constant recognition around town. I do not know of another brand whose guests expect and hold the company to higher standards, and that’s loyalty.”
Courtney Barron
General Manager, 12 years
“The possibilities at TooJay’s are endless. I am living proof that you can start in any position and the company will help you achieve career goals that you might not have considered before!”
Cheryl Neenan
Area Director, 8 years
“I like to have fun at work. There is nothing more gratifying than watching happy team members make happy guests. It’s a fun environment with high energy people who have passion for great hospitality and great food.”
Jennell Piccolo
Restaurant Support Center, 10 years
“I started working in our restaurants, which gave me the operations experience that I use in my current role. As part of the support team I am able to contribute towards the success of our restaurants and act as a liaison between them and our vendors.”
