Line Staff

Hourly base + uncapped tips with guaranteed instore minimum of $16hr combined. Be personable with customers, and coworkers in an open kitchen environment Communicate well with other line and serving staff at all times Kitchen experience preferred, but any willing candidate can be trained Food prep, service and general cleaning duties daily Adapt to our special menu changes, create with our planning staff, serve with a smile Communicate menu choices and walk customers through ordering cafeteria style Growth potential within the restaurant.

REQUIREMENTS

Able to work flexible schedule. Day, night, and weekend hours available. Must be on time for your shifts, everytime. Willing to learn how to prep and prepare new items daily. Previous knowledge of line cooking/grill line a plus, but will train the right person. Must be 16 or older 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