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Sous Chef
Pig in a Pickle BBQ

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Sous Chef

Pig in a Pickle BBQ
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Job Summary

Job Type
Full-time
Job Last Posted
Job posted 28 days ago
Job Role
Sous Chef

Job Description

Pig in a Pickle BBQ in the Emeryville Public Market is looking for a Sous Chef

This position requires someone with people skills, knife skills and a desire to learn about smoking meat.

This is a full time position requiring 50+ hours per week. A flexible schedule is required.

The Sous Chef will be directly taking and cutting orders for customers so a conversational level of English is required for this position.

Pay will be based on experience

 

Duties and Responsibilities (includes the following but not limited to):

-Working the line cutting meat for orders

-Preparation and Production of Ingredients

-Attending to the smoker

-Ordering and Inventories

-Ensuring breaks and staff compliance with restaurant rules

Required Knowledge, Skills, and Abilities:

-Reliable, punctual, and committed to their job

-Able to multi-task, follow instructions and established procedures

-Ability to communicate effectively with other team members and leadership

-Able to handle high demand and stress

-Responds and adapts well to criticism

-Excellent knife skills

-ServeSafe Manger Certificate required

-Respect for ingredients

*References Required

Job Type: Full-time

Salary: Based on Experience

Business Overview

Our Story

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.

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