Careers
Working here
What it is like to work in this smokehouse, and how to apply.
14hr
Brisket in the smoke
2
Oak-fired pits
12
Noon, doors open
0
Gas assists
Why people stay
Describe what makes this a good place to work. Be specific: hours, autonomy, the quality of the work and who they report to.
Say plainly what you expect in return. A page that only lists benefits attracts the wrong applications.
What we offer
- A clear description of the role
- Salary stated in the advert
- A named person to talk to
- An answer either way
How we work
Sold out is honest
The board tells the truth about the pit, every day.
Fire before flavoring
Oak, salt, pepper and time do the heavy lifting.
Respect the animal
Whole cuts, used fully, from farms we name.
Feed people properly
Portions are cut generous because barbecue is generosity.
Current openings
- Pitmaster, full time
- Second pit, full time
- Counter boss, full time
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so