DESCRIPTION
REQUIREMENTS
Sugarfire Smokehoue is located at 512 W Front Street Washington, MO 63090
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
- Hourly base + uncapped tips with guaranteed instore minimum of $16hr combined.
- Maintain the dish zone
- Keep the line stocked up with all serving needs
- Employees collect tips daily
- Deliver delicious meals in your down time (If eligible)
- Willing to learn other positions so you can jump in and help when/if needed
REQUIREMENTS
Sugarfire Smokehoue is located at 512 W Front Street Washington, MO 63090
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