Pit Master/Meat Cutter
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Jim 'N Nick's Community Bar-B-Q
AL
Summary
Responsible for executing pit and meat operations while monitoring the overall quality of smoked meats. Duties include managing food waste, adhering to safety procedures, and ensuring brand excellence through high food quality.
Job Description
What You'll Do
Own the pit and meat operation: run our smokers with skill and consistency, cut and portion to spec, and monitor the quality of every pound of smoked meat that leaves your station. You'll manage inventory and food waste in the pit and meat area, follow process and procedure to the letter, and hold the line on safety and sanitation, because the whole brand rides on what comes off your smoker.
Who You Are
Your experience as a pitmaster, meat cutter, line cook, expediter, or prep cook is wanted here. You're disciplined, consistent, and genuinely proud of the craft. Low and slow isn't just how we cook. It's how you build a reputation.
What We Give You
- Competitive pay and flexible schedules
- Discounted meals (you'll be eating well)
- Medical, dental, vision, 401(k), employer-paid life insurance, and vacation for eligible team members
- Life Assistance Program and Bar-B-Q Family Fund, because we take care of our own
- Real advancement, from the pit to kitchen manager and beyond
Our Values: Be Honest. Be Respectful. Be Committed. Be Disciplined. Be Supportive.
The Physical Stuff:
This role is hands-on and high-energy. You'll be on your feet up to 8+ hours a day in a live kitchen, lifting up to 50 lbs, with constant exposure to heat. Bending, reaching, climbing, and equipment operation are all part of the craft. Reasonable accommodations are available upon request.
Jim 'N Nick's Community Bar-B-Q is an Equal Opportunity Employer. We consider applicants for employment without regard to race, color, religion, sex, pregnancy, sexual orientation, gender identity, national origin, age, disability, genetic information, military or veteran status, or any other status protected by applicable law. Other job-related duties may be assigned as business needs require.
Jim ‘N Nick’s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, AL where they opened the first Jim ‘N Nick’s Bar-B-Q. Over thirty five years later, with 41 restaurants in 7 states, Jim ‘N Nick’s Bar-B-Q has become a Southern institution.
Jim 'N Nick's specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen. We are proud to say we don't have freezers. For us it's about great food and technique rooted in tradition and hospitality that reflects our care for our staff and our guests with friendly service and Southern Hospitality.
In addition to amazing, taste like home, fresh food, we pride ourselves on friendly service that separates us from the rest, with over the top hospitality. Local owners are taught the recipes and techniques, which they then pass on to the cooks and pitmasters in each location. Commitment to the flavors and hospitality of the South drives our team to keep exploring—to continue meeting those who bring real food and soul to the table. This quest leads us many different places: small Mom-and-Pop chicken shacks, convenience stores in Louisiana selling great boudin, events and conferences, and white tablecloth restaurants. The idea is to keep and honor our tradition, but never stop learning. Preserve and perfect the old ways, while always trying to blaze new trails.
Founded
1985
Company size
1,001-5,000 employees
Industry
Restaurants
Org type
Partnership
Headquarters
Birmingham, AL
Jim ‘N Nick’s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlour on Clairmont Avenue in Birmingham, AL where they opened the first Jim ‘N Nick’s Bar-B-Q. Over thirty five years later, with 41 restaurants in 7 states, Jim ‘N Nick’s Bar-B-Q has become a Southern institution.
Jim 'N Nick's specializes in Hickory Smoked BBQ and Southern Food in a made-from-scratch, fresh daily kitchen. We are proud to say we don't have freezers. For us it's about great food and technique rooted in tradition and hospitality that reflects our care for our staff and our guests with friendly service and Southern Hospitality.
In addition to amazing, taste like home, fresh food, we pride ourselves on friendly service that separates us from the rest, with over the top hospitality. Local owners are taught the recipes and techniques, which they then pass on to the cooks and pitmasters in each location. Commitment to the flavors and hospitality of the South drives our team to keep exploring—to continue meeting those who bring real food and soul to the table. This quest leads us many different places: small Mom-and-Pop chicken shacks, convenience stores in Louisiana selling great boudin, events and conferences, and white tablecloth restaurants. The idea is to keep and honor our tradition, but never stop learning. Preserve and perfect the old ways, while always trying to blaze new trails.
Founded
1985
Company size
1,001-5,000 employees
Industry
Restaurants
Org type
Partnership
Headquarters
Birmingham, AL
