Bakery Production

  1. San Antonio,TX
  2. Jan 10, 2019
  3. Retail : General Retail

- San Antonio

Bill Miller Bar-B-Q is hiring for a Bakery Production job in San Antonio,TX   $13-$16 per hour

The central plant of Bill Miller Bar-B-Q operates a commissary, sausage kitchen, bakery, laundry service and warehouse. The plant is built according to Federal meat-packing guidelines and is inspected by the City of San Antonio and The State of Texas. The ultra modern commissary kitchen specializes in the barbecue of USDA grade beef, cooked over hill country live oak fires. The Bakery also specializes in baking their own bread and pies.

Bill Miller BBQ is now hiring!

Bakery Production

We offer excellent compensation & benefits including:

Health Insurance

401(k)

Paid Personal Days

Paid Vacation

Tuition Reimbursement

Candidates must pass drug test and must be willing to work weekdays and weekends.

Apply in person Monday-Friday between 7:30am-6:00pm for immediate consideration.

301 South Flores

San Antonio, TX 78204

About Us

In 1950, on a $500 loan from his father, Bill Miller opened a small poultry and egg business. Three years later Bill Miller Bar-B-Q began as a small fried chicken-to-go restaurant. Fried chicken led to hamburgers and then to barbecue. The second restaurant opened in February of 1963. Today there are 73 Bill Miller Bar-B-Q restaurants and 5 Laguna Madre Seafood Co. restaurants.

From the beginning, Bill Miller Bar-B-Q was a family business. Ila Faye Miller, working alongside Bill Miller, served as a cashier and hostess while raising their four children. The children learned how to work and were raised learning the operations of the business. They worked in the restaurant during the summers and on weekends. When Bill Miller planned a vacation to Europe between Balous Miller’s junior and senior years of college, Balous ran the restaurant business that summer and then decided to make Bill Miller Bar-B-Q his career rather than pursuing his plans for teaching school. Bill Miller semi-retired upon Balous’ graduation in May of 1966. As his brothers, John and Douglas received their degrees, they joined him in the restaurant business. The three brothers and their brother-in-law, Louis Vance, worked together in excess of thirty five years.

EOE

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