Grow with Us
We Believe
We are part of something bigger than ourselves. United by a noble purpose of creating a better tomorrow for McKinney, we know that the greater the challenge, the more we will rise to it.
If you believe what we believe and have servitude in your heart, we hope you apply.
Fine Dining Restaurant Manager
Rick’s Chophouse is seeking a manager for our restaurant in Historic Downtown McKinney, Texas. This is an opportunity to work for a company with a purpose; we’ve made a commitment to support agricultural, educational, and community initiatives in our region that foster sustainability for future generations.
Position Overview: We are looking for a highly responsible individual with a focus on elevating the guest experience. The candidate must be extremely organized, level-headed, and accustomed to executing at a very high level of service. We are looking for passionate restaurant people with a strong background in hospitality management.
Restaurant Server
Harvest at The Masonic is seeking experienced servers to join our team. Harvest is an award-winning, chef-driven, farm-to-table concept looking for seasoned and enthusiastic team members to join our One Heart family.
Position Overview: We are seeking a skilled service professional with a minimum of 2 years of experience serving or bartending in an upscale casual restaurant environment. The ideal candidate will maintain strong knowledge of the menu, a desire to continually expand their food and beverage expertise, a consistently positive and can-do attitude, and the ability to multitask effectively in a high-volume setting. This role requires flexible availability, including evenings and weekends, with full-time employment preferred. Reliable transportation and punctuality are essential. Dinner service is Tuesday through Saturday, with required availability for Saturday brunch.
Team Member Spotlight
Logan Casteele
Bar Manager, Harvest at The Masonic
Raised in East Texas, I began my hospitality career at 18 and have been immersed in the industry ever since. I started as a server, moved into bartending, and began writing menus at 19, quickly discovering a passion for craft beverages and farm-to-table environments. I enjoy developing relationships with local wineries and distilleries, focusing on programs that reflect seasonality and regional character.
I’ve been with the company since 2022 and stepped into the role of Beverage Director with the opening of the new building. I’m proud to have helped lead the beverage program during a period that earned Michelin recognition in both 2024 and 2025.