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Tucson Jobs: FRC Culinary Dropout Will Hire 200+ Employees

Tucson Jobs: FRC Culinary Dropout Will Hire 200+ Employees

Culinary Dropout Tucson

Opens September 20: Culinary Dropout at Grant Road Lumber Yard

Major construction for Tucson’s first Culinary Dropout is now complete and hiring is now in the works as Sam Fox, Fox Restaurant Concepts’ Founder and Tucson native, prepares to open his newest restaurant in Tucson.

Culinary Dropout is located in the former Grant Road Lumber Yard, and will preserve the iconic street front “Grant Road Lumber” sign. With 20,000 square feet to play with, the restaurant will feature a full dining room and bar, rotating live music, a Yard gaming area with games such as Cornhole and Shuffle board, and “The Coop,” a 2,677 square feet private dining room and event space complete with its own full bar which can accommodate up to 150 guests.

Culinary Dropout is now hiring – with 210 positions to fill from bartenders and butchers to sous chefs and servers, they are looking to bring on exceptional individuals with unique personalities who want to join a dynamic, fun and hard-working restaurant team.  Persons looking to work at Culinary Dropout at Grant Road Lumber Yard can visit www.WorkForCulinaryDropout.com to apply now.                                       

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fried chicken platter at Culinary Dropout


While the culinary team finalizes the menu, a number of items enjoyed at other Culinary Dropout locations will definitely make their way onto the Tucson menu including amped pub-style appetizers, house made snacks, creative salads, indulgent sandwiches and main entrees.

In addition to Arizona-brewed craft beers, the beverage list will craft original cocktails soon to be your favorites.

Bryan Lapham of sister restaurant Blanco Tacos + Tequila located at La Encantada will become the general manager of the newest restaurant.  “It is a both a thrill and honor to be named general manager at Tucson’s first Culinary Dropout at Grant Road Lumber Yard,” stated Lapham.  “It has been so exciting to see the development of the restaurant take shape, and I can’t wait to open the doors to our community,” he said.

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