EARN $14-$19 AN HOUR!!

Your previous experience as a Pitmaster, Meat Cutter, Line Cook, Expediter, Prep Cook, or Fry/Salad Chef is needed here at Jim N Nicks Bar-B-Q!

The Pitmaster/Meat Cutter is responsible for the execution of our pit and meat operations and monitoring and managing the overall quality of our smoked meats. Responsibilities include food quality management, proficiency in using our smokers, adherence to process and procedure, safety and sanitation practices, ability to manage inventory and food waste in the pit/meat area and execution of brand excellence through high food quality.

We Offer:

• Competitive pay
• Flexible schedules
• Discounted meals
• A work environment that is upbeat, exciting, and fun
• Opportunity for advancement 
• Medical, dental, vision insurance, 401K plan, employer paid life insurance and vacation for eligible team members
• Life Assistance Program
• Team Member Assistance Fund

Our Culture

Our BBQ family is built on five core values:

• Be Honest – We act with integrity 
• Be Respectful – We are humble, kind and gracious 
• Be Committed – We go the extra mile
• Be Disciplined – We do it the JNN way – every day
• Be Supportive – we appreciate our JNN family, our community, and our partners

 Requirements:

• Passion to serve the guest
• Committed to teamwork - none of us can succeed without all of us
• Possess a positive attitude 
• Enjoy working in a fast paced environment
• Respect the adherence to health, safety and sanitation procedures
• Ability to clean as you go and stay organized

Physical Requirements (Reasonable Accommodations may be requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.) to and from stock and kitchen locations. Is able to stand up to 8 hours or longer if needed.

NOTE: The duties and responsibilities in this job description is not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the organization.

NRO789