Meat Prep

Bark Barbecue has opened its second 8,700 sq. ft. flagship destination in the heart of North Brooklyn (East Williamsburg/Bushwick) and is seeking hospitality professionals to join our team.

This is an opportunity to be part of an industry-leading buildout from the ground up, helping shape the systems, culture, and standards of a high-volume restaurant focused on exceptional barbecue, hospitality, and craftsmanship.

Position: Meat Prep

Meat Prep team members play a critical role in supporting Bark's barbecue program and daily production operations. This position focuses on preparing meats for seasoning, smoking, cooking, and service while helping maintain the quality and consistency standards that define our barbecue program.

Responsibilities include trimming and preparing meats, portioning products, applying seasonings and rubs, organizing inventory, receiving and storing deliveries, maintaining production areas, and supporting daily kitchen and smoker room operations. Team members help ensure all products are prepared according to Bark's standards for quality, consistency, and food safety.

This role is ideal for individuals interested in meat preparation, barbecue, food production, and learning the foundations of a high-volume barbecue operation.

Ideal Candidates

• Previous kitchen, prep cook, butcher, meat preparation, food production, or restaurant experience preferred but not required
• Strong work ethic and willingness to perform physically demanding work
• Interest in meat preparation, barbecue, and culinary craftsmanship
• Organized, detail-oriented, and committed to consistency
• Reliable, punctual, and team-oriented

What We Offer

• Opportunity to join an opening team and grow with the company
• Competitive compensation
• Professional development and advancement opportunities
• Exposure to large-scale meat preparation and barbecue production
• A collaborative and respectful work environment

If you are interested in joining our team, please reply with your resume and a brief introduction.