Come work
the line.
Signature Alabama barbecue, white sauce and a whole lot of hospitality. If you've got the hustle, we've got a spot on the rail — front of house, back of house, and everywhere the smoke goes.
Good BBQ, good folks, good jobs.
SAW's grew up one pit at a time — a little room, a lot of smoke, and people who actually knew what they were doing. That hasn't changed. Nobody here hands you a binder and walks off. You learn the way everybody learns it: shoulder to shoulder, on a busy night, from folks who've done it a thousand times.
- 01Trained on the lineReal shifts, real coaching, from people who work them too.
- 02Rooms that stay fullBusy sections, steady covers, and a reputation that fills the door.
- 03Schedules built around lifeTell us what you've got. We'll work with it.
- 04Somewhere to grow intoPlenty of folks running sections today started bussing tables.
A kitchen worth putting on your resume
Put your name in.
Under a minute. Tell us who you are, which station you want and where you'd like to work — attach a resume if you've got one, and we'll sort the rest out over a plate.
Fair questions.
Do I need restaurant experience?
For a few of these, it helps. For plenty of them it isn't required at all — host and support roles are where a lot of folks here got their start. Send the application and let's talk.
Can I apply to more than one location?
Pick the one you'd like most. If you're flexible, choose "Any location" in the dropdown and we'll look at every kitchen that's hiring.
What happens after I hit send?
Your application goes straight to the team for the location you picked. Keep an eye on your phone and your inbox — we use both.
The pit's already lit. Bring the hustle.
Every plate that leaves a SAW's kitchen has somebody's hands on it. Might as well be yours.
Start your application