NOW HIRING - Head Cook/Prep Cook

Job Description

• In this role, you will work closely with our Managers to curate our daily sides and specials. Bring your passion for food to the forefront and create the best rotating menu in town!
• Prepare our menu staples from recipes.
• Help with Lunch and/or Dinner services.
• You will have creative freedom to come up with your own daily special side or special menu item.
• This job does have advancement in mind.
• In charge of placing all orders, including everything needed for daily operations

Ideal Candidate

• Have a culinary back ground or have experience in a professional kitchen
• Available 40hrs per week, with a mixed schedule of days, nights and weekends. We understand work life balance is important, and we try to make sure to have fair mix of time among all leads, chefs, and management.
• Ability to work ahead, some of our items and specials are thought of weeks in advance to complement other items we may have coming up, you will also have to be ahead of the game and help menu plan at least 1 week ahead.
• Willing to jump in and help with other parts of the Kitchen/Line
• Serv Safe certified or willing to obtain in 90 days from starting

Benefits

• Salary based on hourly base PLUS tips, starting base is dependent on experience, and willingness to learn.
• Health Insurance options available after 90 Days
• Employee meals
• Employee Discounts
• Full time

REQUIREMENTS

• Able to lift up to 70lbs
• Must be 18
• Passion for cooking
• On time, every time
• Culinary background preferred
• Freedom to create your own sides, or special menu items.
• ServSafe Certified or willing to obtain
• Hep A shots required for all food service

We’re doing something completely different at Sugarfire. We take the best traditions of the best barbecue cities in the U.S.A. to create a St. Louis style barbecue that’s all its own. Our award-winning barbeque tantalizes taste buds with baby back ribs, juicy pulled pork, and the best beef brisket in town. And we’re famous for our specials: meaty mashups that defy logic and even gravity. Alongside the classics, we’ve ‘cued up andouille, artichokes, cheese curds, mushrooms, and more.

Chef Mike Johnson has studied with Myron Mixon, cooked under Emeril Lagasse and Charlie Trotter, and has overseen the creation of six other restaurants. Sugarfire has won so many awards it’s hard to keep track. We were named Best Barbecue by the Travel Channel, St. Louis Magazine, Feast Magazine, and we’ve won awards at the Memphis in May World Barbecue Championships. We’ve been featured on Pitmasters, Beat Bobby Flay, and Burgers, Brew, and Que. Both The New York Times and Snoop Dogg have complimented our food. We really like that combination.

*Tips are paid Bi-weekly on your paycheck

BIG MUDDY BBQ L.L.C. DBA Sugarfire Smoke House is an independently owned and operated franchise

Salary : $18 - $23