INTERVIEWING NOW!!!! 

Overview:  Eddie's Portable Pig Out is a small, home based operation based on a 1/5 acre property in Denville..    The business was formalized in 2008 (Became an LLC, established general liability insurance &  workman's comp insurance).  I'm the sole owner.      I have a full time job during the week, which somewhat limits what I can do.    Between myself and a staff of 10 part timers, we usually can perform 3 Pig roasts/catering jobs per weekend, but get calls for more in the heart of the season.     Currently supporting the operation: My large Pickup truck, a Ford 350 Cargo van, 4 pig roast platforms (cargo trailers of various sizes, containing pig roasters, grills and support gear)...and on occasion, staffer's vehicles. 

I'm looking to keep the equipment moving more frequently, and take on more jobs by pulling in quality people.   

Overview of what I'm looking for:

I have several openings for part time, seasonal help...usually from May to the Beginning of November.  The primary positions are for SAVESERV Certified Food service professionals who have availability on Saturdays/Sundays, with occasional Fridays possible too.    Individuals must be local to Denville, and have a car/driver's license.  Clean, Neat, Organized, Professional, Prompt, Friendly, Intelligent, Sane People who can actually maintain contact and answer emails rapidly...  nonsmokers preferred, but smokers must follow strict guidelines.    

It takes time/energy to train people, so my goal is to have long term employees, not just help for this season only...     College Kids looking for short term work is not what I'm searching for.    My immediate need is for Crew chiefs who can run pigroasts/catering jobs without me.   This takes time to develop, but once there, you're very valuable to me....and to the other assistants that can now be employed!.         Please read below for more details, and definitely peruse my website to get the idea of what we do.   http://www.eddiesportablepigout.com

The nature of my operation makes it tough to offer work for every employee every weekend, but as the business grows, the work will increase.    I keep a roster of a variety of capable employees (about 10-15), and try to keep everyone working as much as possible.  If I work both a Saturday and a Sunday job, 3-5 employees may be working.    It'll take time to "develop" employees (measured in months/years, not days)  but the more talented (favorite) ones could work about 10-15+ jobs a summer, or more.       If I can get the B Team up and running, then obviously there's more work for everyone! (another 2 or 3 people work a job).      This isn't a factory though...I take the catering jobs as they come along...various sized jobs, various places all over the tri-state area.   Customized jobs for unique client needs.     Some weekends don't book at all, some weekends get booked lightly, some heavily..(currently turning away clients though).   But it's usually pretty steady during the heart of the season.      Most employees don't want to work every summer weekend.   By keeping a handful of talented people in the pool and keeping track of everyone's availabilities, I can easily allow you to take your choice weekends off, and work you into the schedule when you're available (and the slots exist).      The key is maintaining communication.  (if you can't return phone calls or emails promptly, then you're probably not a good fit).

I just want to mention that if you have trouble being "on time", save yourself the trouble of getting involved because you'll be gone before you know it.

I'm a very organized neatnick who does things in specific ways, and I expect my staff to follow suit.  And you can be 100% assured that making my clients happy, and maintaining a safe operation are among my highest possible priorities.  

MORE DETAILS ABOUT THE POSITIONS I'M SEEKING TO FILL:

Food Service Professionals Local to Denville.  (Truck Owners capable of safe towing get High Marks!)    Availability on Saturdays/Sundays is a must!  (occasional Fridays too)

1.)  Pig Roast Assistants*.    (Preference is SafeServ Certified Food Handlers).   Generally I'm looking for people with food handling experience.     These people will assist the Roast Crew Chief  (Usually me or a B Team lead) with the Pig Roast.  Duties will include lifting, moving, setup of the food service area, pig prep, carving, serving, light food prep (carving melons, etc), dishwashing, roaster cleanup.      Long days, typically 13-15 hour days.   Staffing a Pig roast: A Crew Chief (usually me) and either one assistant or two assistants.     Pig roasts assistants will be offered two types of slots, depending on the gig:

-Full Day:  This is the assistant who's with me from soup to nuts.    Usually departs from Denville with me early in the AM, and sticks around all the way thru the final cleanup back at home, usually around 9pm.    Options are to come with me from Denville, or meet me onsite.    I usually need one person back at home to finish up with the dishwashing, cooler scrubbing and final cleanup.    If somebody else is available, and you've got some evening plans, occasionally you can be released from the jobsite without needing to come back to Denville.  Typically a 13-15 hour shift...  Meals included.

-Half Day:  This is the assistant who drives himself to the job, later in the day.  (Typically within a 1.5 hour radius of Denville).   Usually arrives 2 hours before foodservice, and departs from the jobsite after we're done.   Sometimes this assistant is required back at Denville.    Typical 7-8 hour shift.  Transportation stipends usually offered.  Meals included.

2.)  Pig Roast Crew Chiefs*.     Generally Food Service Professionals (Preference is SafeServ Certified Food Managers).  After some amount of training in the Pig Roast Assistant Slots, you'll be groomed to run pig roasts to my professional standards, without my presence.    The Crew Chiefs will be in charge of running the complete job, to include driving the van/trailer, operating the roaster, coordinating the onsite work, directing one or two assistants, and coordinating the packout and final cleanup..  I'm looking to get my second Roast Platform moving with regularity.  (The B Unit).     Higher pay, of course.  Long day.

3.)  Grillmen:   Some of my jobs require people to flip Chicken Breasts, London Broils, Burgers, Hot Dogs, Shiskebobs, etc.    I'm looking for people who can operate the grills like a professional and assist with all other duties, as assigned.   These types of jobs are usually shorter in duration than pig roasts, but they are few and far between.     Some of my roasts include grilled foods.

4.)  General Assistants:   Some of my larger jobs require general laborers to assist the Grillmen or to help with other duties such as setting up tents, dishwashing, Light duty cooking (cornpot), chopping, or whatever else needs doing.    Also some behind the scenes chores back at home, like pickups/deliveries, and sometimes hardcore cleaning.   The need for this is sporadic...but there. 

*Anybody who fits these qualifications AND can tow trailers gets huge bonus points!  

Payment:   Minimum wage to unskilled laborers...      More as you gain more experience and become more valuable to me.   Currently, most of my higher paid professionals are in the $20/hour range.     Sort of a floating scale.  Kinda based on "what's right".      Some jobs pay more, some jobs pay less.    Frequent tips come your way too.    My current staffers never once complained about the pay.  Usually cash the day of the event, sometimes check.   Sometimes, it may take a day or two to catch up with everything, and I'll have to pay you a day or two later.   I've never burned anyone yet, and I don't plan to.  Even if a client screws me over, I don't intend to make it the problem of an employee.

Transportation $$:    Usually you'll meet at my house for a job.   Sometimes, you'll have to meet us onsite.    I'll pay extra for gas/tolls/time if you have a significant drive to an event location.     For people who might use some bedspace of their vehicle to support an event, or who use their vehicles to tow, I compensate very reasonably.

In general, I want you to be well compensated for your efforts, your time spent here be worth your while, and you to actually enjoy doing these events..  I've learned that if I cheap out with payment to the crew, it ultimately doesn't serve my operation well:  If crew is unhappy, I'm unhappy.  Unhappy crew means higher attrition...which is a gigantic headache for me.  Better I should pay you well, so you stick around longer, which builds your experience level and ultimately provides my clientele with more professional services.  

Me as a boss:   I treat people fairly and professionally.  I' m generally a nice guy and I think I make a pretty good boss.  I try to maintain mutual respect between my employees and myself.  I think of my employees as kind of a second family, of sorts.       The only time I ever become a raging asshole is when jobs go sour, due to an employee's actions.     Lateness to a planned job start is amongst the things that pushes my buttons.  Particularly low tolerance to whiners.    

 If interested, or if you know of somebody who might be interested, please contact me at 973-627-2722 or email me your resume at eddiezucker@optonline.net   

Thanks and Happy BBQing!
Eddie Zuckerman
Eddie's Portable Pigout, LLC
http://www.eddiesportablepigout.com

973 627-2722

Please Call (973) 627-2722 to Discuss Your Event.  Usually 6pm-10pm, Weeknights.  Please leave a Message otherwise.   Also be sure to mention the potential date(s), estimated headcount, location, and the nature of the event.     Thanks!

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