Event Staff

Job Title: BBQ Food Stall Team Members Needed (Front & Back of House) - $20-$25/hr!

Location: Tri-Valley Area (Dublin, Pleasanton, Livermore) & Various Bay Area Events

Compensation: $20.00 – $25.00 per hour (Based on role and experience)

Job Type: Event-Based Part-Time / Farmers Market Style Food Stall

The Gig: Three Little Pigs is hiring reliable, high-energy individuals to help us serve authentic, high-quality barbecue at upcoming food festivals and events across the Bay Area. This is a fast-paced, customer-facing position that requires hustle, a positive attitude, and a strong focus on food safety. If you love working with food, enjoy a dynamic outdoor environment, and are looking for a great hourly wage, we want to hear from you!

Positions Available:

Front of House (Customer Facing)

• Cashier / Order Taker: The friendly public face of the booth! Greet customers, take orders, operate the POS system, and handle payments.
• Food Prep Assembly: Take prepped ingredients, add the final touches, and plate food in packaging.
• Order Expediter: The bridge between prep and the customer. Package the food, double-check order accuracy, add utensils, and hand the completed meal to the guest with speed and a smile.

Back of House (Kitchen & Support)

• Support / Runner / Maintenance: The backbone of the booth. Assist with restocking, fetching, dishwashing, trash removal, and maintaining overall cleanliness to keep production moving.
• Food Cook: Prepare raw ingredients before and during service. Chop vegetables, season meat, portion proteins, and ensure a steady supply of ready-to-use ingredients.
• Grillmaster: Operate the charcoal-fired grill, monitor cooking times, ensure food safety temperatures are met, and dictate the pace of the kitchen.

Requirements:

• Age & Authorization: Must be at least 18 years old and legally authorized to work in the United States.
• Logistics: Must have reliable transportation to travel to various off-site event locations (mostly Tri-Valley, SF, and Oakland).
• Schedule Flexibility: Event catering requires working unconventional hours. Must be available to work weekends, evenings, and occasional holidays.
• Physical Demands: Ability to "hustle" in a fast-paced outdoor environment, stand comfortably for 6-8 hours, and lift up to 40 lbs (coolers and prep bins).
• Compliance: Must possess a valid Food Handler's Card or ServSafe certification (or be willing to obtain one prior to your first shift).