Pig in a Pickle BBQ is looking for a focused and friendly Cashier to start immediately - day and evening shifts available, must be able to work at least 1 weekend shift. All applicants must have cash handling experience in either restaurant or retail.
- Using POS to enter orders efficiently
- Assisting line cook with side orders and salads when needed
- Cleaning, organizing and stocking service areas of restaurant
All employees are required to:
- Learn the menu and know basic ingredients and cooking methods
- Have the ability to lift up to 50 lb.
- Be able to make correct change and balance the register after each shift
** Set Schedules available for students
Minimum plus tips ($4-6 per hour)
Shift meal and Employee discounts
Job Type: Full or Part-time 20 to 25 hours per week
Pig in a Pickle's Damon Stainbrook worked in the restaurant business as a chef since the early 90's when he worked for Executive Chef Bradley Ogden at Lark Creek Inn. Since then, he has worked in a variety of capacities at high end restaurants in San Francisco including as Poissonier at Heights Restaurant, Grill Cook at One Market Restaurant, Lead Line Cook at American Bistro, and finally as Sous Chef under Thomas Keller at French Laundry.
What makes our restaurant different is the amount, consideration, and attention to each part of what goes into a great smoked meat or recipe. We pride ourselves on using only fresh, local ingredients and the finest brisket, pork, ribs, and chicken available. Everything is made from scratch including the buns, rubs, pickles, sausage, and sauces. Each sauce is created to represent a region from the South: Memphis Style, Mustard Sauce from South Carolina, Dip from North Carolina, Alabama White Sauce, or our very own hot sauce.