Line Cook – BEAST Craft BBQ Co. (City Foundry STL)

Location: 3730 Foundry Way, St. Louis, MO 63110 Pay: $20.00 – $25.00 per hour

The Opportunity: Launch the Foundry Engine

BEAST Craft BBQ Co. is expanding to City Foundry STL, and we are looking for 10 elite Line Cooks to join our opening team. We don’t do standard-issue BBQ. We are a nationally ranked craft BBQ operation that pays for performance. If you have the hustle to handle heavy volume and the discipline to maintain elite quality when the line is out the door, we want you on this crew.

Select Awards & Notable Recognition:

• #11 Best BBQ in America – Big7 Travel
• Best BBQ in Illinois – Food & Wine Magazine
• Top-33 BBQ Joints in America – Thrillist.com
• #14 Best Restaurant in St. Louis – St. Louis Post Dispatch
• Chef of the Year (David Sandusky) – FEAST Magazine

Core Responsibilities (Per BEAST Standards)

• Precision Execution: Cook, prepare, and portion meats and sides to exact specs. We rely on our Belleville Hub for most consistent prep; your job is to execute the final assembly with zero variance.
• The "Window" Standard: If a tray doesn't look like the best BBQ in America, it doesn't go out. You are the final guardian of our reputation.
• Sanitation & Safety: Maintain a spotless, inspection-ready station. Per our handbook, any health inspection score under 96% is considered a failure of our systems.
• Team Hustle: Support all areas of the kitchen, from the line to the dish pit. No one is above any task required to keep the engine running.
• Kindness over "Niceness": We expect professional, direct communication. We choose the "hard conversation" over letting quality or safety slide.

Required Qualifications

• High-Volume Experience: Previous experience on a fast-paced line in a high-traffic environment.
• Unwavering Reliability: Must have reliable transportation and a consistent track record of being punctual and dependable.
• Physical Stamina: Ability to work 8–10 hour shifts on your feet and lift/carry up to 50 lbs regularly (heavy prep and meat cases).
• Open Availability: Flexibility to work nights, weekends, and holidays is required for this opening team.

Compensation & Benefits

• Top-Tier Pay: $20.00 – $25.00 per hour with weekly payroll. This is a tip-pooled position. The rate range is an estimate including tips. All positions will be paid at least the real minimum wage.
• Health Benefits (full time): 50% Company-Paid Health; 100% Company-Paid Dental & Vision.
• Career Growth: 95% of our management team started as hourly. We promote based on performance.
• Perks: Free shift meals, 20% off-duty discounts at all locations, and a free annual Thanksgiving Turkey.

How to Apply

Submit your resume via Indeed. Include a brief note on your experience in high-volume scratch kitchens and why you’re the right fit for the Foundry team.

David Sandusky President and CEO, BEAST Craft BBQ Co.

Wage: $27/hr

Reports to: Location Manager

About BEAST Craft BBQ Co.

BEAST Craft BBQ Co. is a nationally ranked and acclaimed restaurant company. We are known for our uncompromising attention to detail and careful sourcing. Our culture is centered around equal opportunity, trust, respect, and a genuine love for the craft of BBQ.

Select Awards & Notable Recognition

BEAST Craft BBQ Co. is among the most decorated restaurant groups in the nation. While our full list of accolades is extensive, here are a few highlights of our commitment to excellence:

• #11 Best BBQ in America – Big7 Travel
• Best BBQ in Illinois – Food & Wine Magazine
• Top-33 BBQ Joints in America – Thrillist.com
• #14 Best Restaurant in St. Louis – St. Louis Post Dispatch
• Chef of the Year (David Sandusky) – FEAST Magazine

Position Summary

The Restaurant Manager at our City Foundry kiosk is the operational pulse of BEAST. This isn’t a traditional "office" management job; it’s a high-stakes, high-volume leadership role in a fast-paced food hall environment. You are responsible for two critical missions: delivering award-winning BBQ to hundreds of guests via counter service and overseeing the heavy-lift commissary operations that fuel our satellite locations. You’ll manage a lean, elite team where every second of the rush matters and every brisket that leaves the pit must be perfect.

Core Responsibilities

1. High-Volume Kiosk Operations

• The "Line" Commander: You own the guest experience from the moment they join the queue. You’ll manage line speed, ensure order accuracy, and maintain a high-energy atmosphere even during the most intense rushes.
• Counter Hospitality: Since we don't have traditional tables, your "table touches" happen at the counter and in the common seating area. You are the face of BEAST in the food hall, resolving issues instantly and building "regular" fans.
• Space Optimization: In a kiosk, every square inch counts. You’ll maintain an obsessively organized, clean, and efficient workspace that meets the highest health and safety standards.

2. Commissary & Logistics Hub Management

• Production Command: This location helps with prep for other locations. You will oversee the smoking and preparation schedules to ensure all other BEAST locations receive 100% accurate, high-quality products on time.

3. Pit Mastery & Culinary Integrity

• The Gatekeeper: You must be a technical master of our pits. You’ll manage wood, smoke, and fire to ensure our proteins are consistent with the "BEAST Standard."
• Quality Control: You are the final check. If the bark isn’t right or the moisture is off, it doesn't serve—period.

4. Team Leadership in a Lean Environment

• Elite Squad Management: You’ll lead a smaller, highly cross-trained team. You’re responsible for coaching them to be as comfortable at the register as they are behind the slicing board.
• Culture & Accountability: You address performance issues in real-time. You foster a "work hard, win together" culture where no one is above any task—including yourself.

5. Financial Stewardship

• P&L Performance: Monitor daily sales and labor closely. In a kiosk model, small efficiencies in labor and waste make a massive impact on the bottom line.

6. Required Qualifications

• Experience: 3+ years of management in high-volume counter service, fast-casual, or commissary environments.
• Logistics Mindset: Proven ability to manage complex prep schedules and inventory for multiple outlets.
• Pit Potential: A deep interest in the science of BBQ; we will train you to be a master, but you must have the "fire" for it.
• Availability: Must thrive in a food hall schedule, including high-volume weekends, nights, and holidays.
• Reliability: You are the key-holder for a hub that other locations depend on. Punctuality and dependability are non-negotiable.

Physical Requirements

• Stamina: Standing and moving in a compact, high-heat environment for 10+ hours.
• Strength: Ability to lift 50+ lbs (cases of brisket, crates of wood, and heavy catering equipment).
• Precision: High-level knife skills and the ability to work quickly and safely in tight quarters.

Pay & Benefits

• Wage: $27/hr.
• Healthcare: 50% Company-Paid Health; 100% Company-Paid Dental & Vision.
• Perks: * Weekly pay.
• Earned PTO.
• Free shift meals; 20% off-duty discount.
• Free Thanksgiving Turkey for your family.