Create

We create and execute cool, innovative concepts where we want to hang out.


Grow

We mentor and grow people to create possibility.


Nurture

We use hospitality to nurture community.

DSCF1306_Blue.jpg

OUR TEAM

Rachel Cope

Rachel Cope

Founder / CEO

Will Cope

Will Cope

Partner / Director of Development

Jeff Chanchaleune

Jeff Chanchaleune

Partner / Executive Chef - Goro Ramen / Gun Izakaya

Britton Stewart

Britton Stewart

Director of Operations

Steven Schuster

Steven Schuster

Area Director

84HG-AEskridge.jpg

Andrew Eskridge

Culinary Development

-39133.jpg

Rachel Ferren

District Manager

84HG-ATimmons.jpg

Allen Timmons, CPA

Senior Accountant

84HG-DRackley.jpg

David Rackley

Catering Director

Chris Nguyen

Chris Nguyen

Marketing Director

84HG-CCope.jpg

Chelsey Cope

Executive Assistant / Social Media Coordinator

Values

Ownership Mentality
We act like we own the restaurant. We treat guests like guests in our own home. We are committed to success and reliable. 

No One is Too Good to do Something
We pitch in to get the job done; we don’t worry about job titles and roles if something needs to be done. 

Figure it Out
Have a recommendation to solve a problem, just don’t complain or identify issues. We tackle challenges head on. 

Go Above & Beyond
Team members understand and embraces that their job is much more than what’s written in a job description. They go above and beyond daily. We challenge each other to be our best and strive to continually improve. 

Process Nerds
We recognize and appreciate that processes make us efficient and competitive. We’re constantly learning and adapting.

Continuous Learners
We are life-long learners to help develop ourselves as individuals and to improve the company.

Give Back
We give back to the communities where we live and work.

Attitude
We have a positive, sincere and welcoming attitude toward our guests and co-workers. We value each other as individuals. 

Quality
We value integrity and consistency in quality of the food and beverages we serve, and product used. We don’t cut corners or sacrifice quality.

20161116-DSCF5207-blue.jpg

Current Openings


FOH + BOH positions for Gun Izakaya

Servers must be 21+ in age with a minimum 2 years of restaurant experience. Hosts must be 18+ in age with 1 year of restaurant experience. BOH candidates must have one year of kitchen experience in a fast-pace, high-volume environment. Fine dining experience is a plus for all positions.


20170628-LOL_1341-Zen+and+Juice_gold.jpg