Mission: At Jim ‘N Nick’s Bar-B-Q we believe the trick to serving up great bar-b-q is to avoid the tricks altogether. No freezers. Only fresh, Southern goodness.
Jim ‘N Nick’s started cooking pork “low and slow” in 1985 when Nick, along with his dad Jim, reclaimed an old pizza parlor on Clairmont Avenue in Birmingham, AL where they opened the first Jim ‘N Nick’s Bar-B-Q. Today, with 34 restaurants in 7 states, Jim ‘N Nick’s Bar-B-Q has become a Southern institution.
Local owners are taught the recipes and techniques, which they then pass on to the cooks and pitmasters in each location. Commitment to the flavors and hospitality of the South drives our team to keep exploring—to continue meeting those who bring real food and soul to the table. This quest leads us many different places: small Mom-and-Pop chicken shacks, convenience stores in Louisiana selling great boudin, events and conferences, and white tablecloth restaurants. The idea is to keep and honor our tradition, but never stop learning. Preserve and perfect the old ways, while always trying to blaze new trails.
Hey, we love barbecue. We love preparing it, we love serving it, and we really love eating it. But most of all, we love the way it brings people together. Because there’s just nothing like gathering around the table with kith and kin, raising a glass to the occasion, and raising a fork loaded with Southern tradition. It’s good for your heart, it’s good for your soul, and it’s a darn good reason for us to get out of bed every morning. At Jim ‘N Nick’s, community isn’t where we live—it’s who we are.
I worked at Jim 'N Nick's full-time (More than 3 years)
Great atmosphere with delicious food and a very cool business outlook. They are very down to earth and keep the whole southern hospitality and rustic environment close to heart. Loved the people and being in catering brought me to tons of fun events and I met lots of cool people from other store locations as well as the people we served.
Fast-paced and not for the faint hearted. While it is fun to work there and is definitely different than any restaurant I've worked in, it's still a busy restaurant.
Advice to Management
Keep up the great work!
I applied in-person. The process took 6 days. I interviewed at Jim 'N Nick's (Cumming, GA) in March 2014.
I was scheduled for an interview after submitting my application. It was a fairly timely response. I came in for the interview and was sat down out in the far corner of the restaurant seating area and I spoke with the General Manager about my availability and my resume. He went into more detail about the kind of place it was, the pay, the benefits, and the outlook of southern hospitality at Jim N Nick's
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