cashier

line cook

prep cook

dishwasher

to-go specialist

Jim N Nicks

I worked here since they have opened and it was overall a horrible experience. Beginning from the managers to even some of the staff . Managers will let the other staff blatantly disrespect you and not do anything about it . I’ve been approved off multiple times and still got scheduled, then got in trouble when I stated i couldn’t come in . Which is also the reason I got fired . Management here treats you as you are less than a person and does not listen to a thing you have to say . They also make mistakes and try and put the blame off on anyone but themselves and they definitely do not take accountability for any of it . As stated above it is a very toxic and very mentally draining environment. You’ve got other employees who don’t do their job correctly at all and get in no trouble and are also paid more and treated better than you , and on top of that you are expected to come behind and fix their mistakes . They treat some of their best employees horrible . They will give employees 2 and 3 hour breaks but others are lucky to even get a break and if they do it’s normally no longer than 30 minutes . You will get walked all over here . It was by far the worst job I have had  . 

Staff super cool but spoiled. Managers have their favorites but they’re “stressed” so they can never actually fix problems of their employees. They could always make it happen for the customers, not that it’s a bad thing to satisfy the customer- but never could take those leaps for their employees (except faves). Hours are ridiculous and the lines stay wrapped. For those who are young and don’t have any thing else to (so they feel) they will purposely hire you so they can use you to do work nobody wants to do. Which is why ppl quit a lot. They don’t give regular raises and if you ask they make excuses about “food cost”. It’s just sad and they’ll hire people who aren’t experienced (managers as well) and put them in positions that stagnate the flow of the establishment. You have to be strong willed to work here or you won’t last because they will work you crazy and give off days to those who don’t want to be there at all but just collecting checks. I will say that the kitchen team really tries hard and puts in A LOT of work but it’s hardly ever noticed. I love the Chefs and the food but the building is old and needs to be REBUILT so it can be as clean and safe as possible.  People really love this food joint! You will laugh, cry fight here but it’s all love. *VERY HONEST REVIEW* sorry lol

While most jobs in a restaurant are very similar, there are a few things about Jim N' Nick's that stand out among the crowd. They are one of few companies who make every single menu item from scratch, with no freezer in the building. Secondly, they do not advertise. Business is expanded by word-of-mouth and community projects. This emphasizes the importance of each customer's extreme satisfaction and desire to tell others to join them next time. The management is made up almost entirely of those who began as servers or cooks and worked upwards, making them very relatable and understanding of the issues among the lower level staff. Being a closing server, I find the hardest part of my job to be telling others how to correct mistakes. This is difficult because when they disregard your authority, you have to remind your co-workers, and often times friends, that you are in fact an extension of management and they do have to cooperate. While the fast paced experience can be stressful, I find this makes the day fly by. I enjoy talking to all of the customers on a personal level and telling them more about the company, since so many people do not know our story.

Typical day meant working several stations and being responsible for food prep and recipe following, as well as customer satisfaction and communication with the BOH team about needs.

Learned how to stand up for myself when blamed for others’ mistakes.

Management actively avoided BOH and left us in the lurch constantly.

Workplace culture was very petty and full of drama, as well as including a high expectation of alcohol consumption and socialization with staff and management.

Hardest part of the job was dealing with the extreme temps while putting in maximum effort. 95°F+ in summer, 40°F or less in colder seasons, indoors, while working in an environment with industrial cooking equipment including open flame grill, deep fryers, pit smokers, ovens, cooktops, and flattop grills, and frequently needing to access deep freezers and walk-in coolers.

The most enjoyable part of the job was when we were actually being allowed to do the job without micromanagement from front-of-house managers with no kitchen experience.

My typical day at work included serving guests and taking care of responsibilities that overall helped guest's experience, including cleaning duties and restocking. I learned how to exceed both the guest's and managements expectations of me. I would engage the guests and provide them with good service. I would not only do what my manager's asked of me, but I would come up with ideas and solutions to problems. Management was hard to work with because we were a management training store, so we had a lot of managers in training over us. They did not care about us personally, they only wanted to prove they could boss us around. Quick obedience was the best way to handle this. The hardest part of the job was the especially obnoxious requests from certain guests, but I found this as a way to develop my patience. The most enjoyable part of the job was interacting with the other servers. I really enjoyed who I got to work with. It was also whenever I got either a verbal or written compliment on my great service.

When we first opened, it was a fun and exciting job to be at. Everybody got along, the pay was great and everyone helped do their part so the store can run more smoothly. It’s not the same anymore. The pay isn’t all that great even when you’re busting your tail trying to get the hours and work these long shifts. All the good people are gone so now the store is filled with lazy and messy people. The managers disappear 70% of the shift so you’re always looking for one. The managers also say they’re one of us and they’ll help us whenever but usually just push us to do it or watches us struggle. There’s really only two really good managers there that you can always depend on. There is definitely a lot of favoritism.  They’ll schedule you all the hours in the world but soon as you can’t meet their standards, you’re working 20-25 hours a week. They say they’re always looking out for their employees and their families but that’s not true at all. They only care about you when you do whatever they want and come whenever they want. 

Some of the managers are actually the best people ever but then some of them are lazy and expect you to do all the work even if you’re short staffed. Sometimes you will work an entire double without a break. It’s very hard to actually take days off that you need. The good employees( there’s not many of us) are held at such a higher standard and get in trouble for little things while the bad employees sit on their phones the whole shift with some of the managers. It was nice for a while but now there are either not enough shifts to go around or too many and not enough people to pick them up. You’re expected to work all holidays although the managers pick and choose who they will allow to take off. THERE IS NO ROOM FOR GROWTH. They used to be good about giving raises to those who earned them but that’s about it. If you want to move to management, DO NOT COME TO THIS LOCATION. Also if you call out with a legitimate reason the managers act like you’re the worst person in the world and make you feel bad instead of making sure you’re okay. 

I started Jim N' Nick's BBQ in Trussville, Alabama when I turned eighteen. I quickly entered the fast-paced environment having to learn the menu and the flow of the restaurant. I have had previous customer service experience at Publix. So communication and customer service was not too hard for me. 
A typical day at work consist of setting up your section, serving people, and maintaining the flow of the restaurant. 
I learned all about handling stress in a fast-paced environment, different ingredients, and breaking down information to customers. 
The management can be good or bad at Jim N' Nick's depending on the day. That same way goes with everyone. The restaurant can be a stressful place. At the end of the day, we were still a family. 
The hardest part about the job is maintaining the restaurant flow and dealing with some situations of stress. You can get used to it overtime though. Now I often don't have any problems .

I have truly enjoyed my time working as a manager at Jim ‘N Nick’s Bar-B-Q. The company has a strong culture built around teamwork, hospitality, and taking care of both guests and employees. Leadership provides opportunities for growth and development, and I have been able to expand my skills while working alongside a talented and supportive team.

One of the things I appreciate most is the company’s commitment to its values and creating a positive work environment. The expectations are high, but the support and resources provided help team members succeed. The fast-paced atmosphere keeps every day engaging, and there are always opportunities to learn and grow professionally.

Overall, Jim ‘N Nick’s is a great company to work for, especially for those who are passionate about hospitality, leadership, and delivering excellent guest experiences. I am proud to be part of the team and would recommend the company to anyone looking to build a career in the restaurant industry.

I’ve worked here for almost 5 years, I moved away for a few months and when I came back they welcomed me to come back. Since then I’ve been given a raise, so it is possible to make more than $2/hr there as a server. Also over the years I’ve been given the opportunity to move up into shift leading/mgmt but chose not to. The current managers are all good people, some disagreements occur but for the most part it’s a nice family environment and everyone gets a long. One of our managers does like to sit in the office and act busy but the other ones are always out on the floor helping the rest of the staff. Only negative thing is starting out you are given the less desirable shifts and sections, so on a slow night you may not even make $30. But when it gets busy, I can usually make $200 on a weekend night shift. If you work hard they will notice and do what they can to make sure you stay happy there.

Top Job Titles	Average Salary
Cashier 63 salaries reported	$17.15 per hour
Line cook 64 salaries reported	$16.99 per hour
Prep cook 57 salaries reported	$17.19 per hour
Dishwasher 51 salaries reported	$17.21 per hour
To-go specialist 14 salaries reported	$17.93 per hour

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