Line Cook

- Work the smoker line, sides station, or prep kitchen at one of DFW's most famous BBQ spots - Prepare brisket, ribs, sausage, and turkey according to Pecan Lodge's exact specifications - Manage your station's mise en place, par levels, and waste tracking - Help with daily meat prep — trimming, seasoning, and loading smokers at 4 AM on early shifts - Serve the lunch rush line that regularly wraps around the building (it's chaos and it's beautiful)

- 1+ year of professional kitchen experience (BBQ experience is a huge plus) - Ability to work in extreme heat — smokers run at 250+ degrees and the kitchen is hot - Physical stamina to stand for 8-10 hours and lift 50 lb cases of meat - Knowledge of food safety and FIFO inventory management - Passion for barbecue — this isn't a corporate kitchen, it's a craft

- $16-$20/hr based on experience and station assignment - Family meal every shift — you eat the same food customers wait in line for - Closed Mondays and Tuesdays (rare in food service to get consistent days off) - Tips pooled from catering events boost your hourly by $2-4/hr some weeks - You get to tell people you work at Pecan Lodge, which is its own currency in Dallas