The Barn at Rocky Fork Creek, a new Cameron Mitchell upscale steak house, is hiring at Rogers Market.
An on-site employment office is open at the former Hoggy's Bar & Grille, 1370 E. Johnstown Road, just south of the roundabout at Morse and Johnstown roads.
Restaurant veterans Wendy Middleton and Michael Rice will serve as general manager and executive chef, respectively. They served in the same capacity at Cap City Fine Diner in Gahanna prior to taking their positions at The Barn.
Middleton said 100 associates would work at the restaurant scheduled to open Wednesday, Sept. 17.
Available positions include line cooks, servers, bartenders, dishwashers and guest services.
Hiring began in late July and will continue through its opening.
Those interested should apply between 10 a.m. and 6 p.m. Mondays through Fridays and between noon and 5 p.m. Saturdays.
More information is available at CameronMitchell.com. The hiring office's phone number is 614-507-1289.
The Barn is on three wooded acres, and the restaurant will feature a large dining room, an in-house meat-cutting room, a bake shop, an extensive Bourbon Lounge and an expansive terrace overlooking manicured grounds and the adjacent creek.
Among the menu selections will be steaks that are aged and hand-cut in-house.
Chateaubriand for two and slow-roasted prime rib are signature beef items on the menu.
From the smokehouse, the menu highlights St. Louis-style pork ribs served with original Rocky Fork barbecue sauce.
Seafood will be flown in daily and will include cedar-plank roasted salmon, red fish blackened and served with dirty rice, lobster tails, crab-stuffed shrimp and Alaska king crab legs.
"Our intent is to provide traditional cuisine refined by our chefs," Rice said.
The dessert menu will showcase homemade cakes, pies and ice cream, featuring cheesecake, banana split and dutch apple pie, along with caramel-soaked chocolate cake, a chocolate-chip sundae and coconut cake.
A bourbon-centric bar will feature 50 popular bourbons, including the restaurant's own Woodford Reserve Blend.
Middleton said the 1947 Farmall tractor formerly suspended from the ceiling of the 8,000-square-foot restaurant would be incorporated outside as part of the landscaping decor.
The steak house will offer seating for about 330 guests inside, including two private dining rooms that will accommodate up to 50.
The Barn will be open for dinner from 5 to 10 p.m. Mondays through Thursdays, from 5 to 11 p.m. Fridays and Saturdays and from 5 to 9 p.m. Sundays. The restaurant's Bourbon Lounge will open daily at 4 p.m.
Starting Oct. 12, the restaurant will serve its Farmstead Brunch Buffet from 10 a.m. to 2:30 p.m.
Reservations are available by calling 614-855-9840.