Pit & kitchen
Cooking, prep, and tending the fire on smoke days.
The brisket goes on the night before and the fire gets watched all the way through. If you want to learn to run a pit properly, this is where you learn it — nobody starts knowing how.
The jobs
01
02
03
Three ways in.
Tell us which one you're after — or say you don't know yet, which is a perfectly good answer. Most people here have done more than one of them.
Counter & front of house
Taking orders, serving, running the register.
Half the people through the door are travellers on their way to Zion or the North Rim and it's their one stop in town. Being good with them is most of the job.
Dish & support
Evenings and weekends, keeping the place moving.
Unglamorous and completely essential. It's also where most of our people started before moving up to the line.
What it's actually like
Small place. Nothing hidden.
It's a small crew in a small town, which means there's nowhere to disappear and nobody gets left to sink either. You'll be taught the parts you don't know.
Everything is cooked here. The brisket goes on the night before, the sides are made in this kitchen, and when a meat runs out for the day it's gone. That's the standard you'd be joining, and it's the reason people drive here.
- Veteran-owned, run by Darren Gifford
- Full-time and part-time both possible
- No experience needed for dish or counter
- Walk-ins welcome — come in and ask for Darren
Apply
Two minutes, and a real person calls.
No account to make and no résumé needed. Fill this in and Darren gets it directly.
Rather do it in person? Come in and ask for Darren — that works just as well, and always has.
Got it
That's in.
Your application is with us and Darren will ring you back. If you'd rather get in front of somebody sooner, come in and ask for him.