Work
The Pit
We're HIRING!
Thirty-one people work here and most of them have been here longer than three years, which in this trade is either a good sign or a warning.
What it is actually like.
It is hot. It is loud from seven until ten. You will smell of woodsmoke on the bus home and it does not come out of anything. In exchange: one day off is always a weekend day, staff eat what the pass eats rather than what is left, the rota is published a fortnight ahead and nobody is asked to do a double without being asked.
Rota published
14 days ahead
Staff meal, cooked from the pass
Every shift
Service share, split evenly
Butchery training, on the clock
Monthly
Open Right Now
Grill Cook
Full time · Osu
You will work the bars beside the pitmaster: fire management, resting, carving to order. Two years in a hot kitchen and a tolerance for standing in the heat.
ApplySecond Butcher
Full time · Osu
Breaking down whole carcasses four mornings a week, running the ageing room, and keeping the yields honest. We will teach the ageing; you bring the knife work.
ApplyFront of House
Full and part time · Osu
Reading a room, carrying a heavy board without dropping it, and knowing every cut on the board well enough to argue about it.
ApplyPastry, Part Time
Four evenings · Osu
Three desserts, made daily, no shortcuts. If you have opinions about burnt chocolate we would like to hear them.
Apply
Who You'd Work With
Kwabena Asare
Pitmaster. Lights the fire at six, sleeps near it when brisket is on.
Afia Bediako
Head chef. Wrote the rubs; refuses to write any of them down.
Selorm Agbeko
Sous chef. Runs the grill section and the four o'clock tasting.
Nii Tettey
Butcher. Breaks down every carcass that comes through the back door.
Send us three lines about the best thing you have ever cooked over fire.
Write to us
Come hungry. Leave slowly. We keep a table by the pit for whoever books it first.
Book a tableJoin Us Fireside
18 Oxford Street, Osu — Accra
+233 30 274 1180
Tue–Thu: 12:00 — 22:00
Fri–Sun: 12:00 — 23:30
