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Thread Starter 

I am owner/operator and currently chief/cook/bottle washer of 3-year old brick oven pizzeria/wine bar in a quaint east Texas town.  We obviously feature Neapolitans (via Woodstone) with pastas as well as limited protein options.  The restaurant is very-well received, in part because there is nothing within a 100 mile radius doing what we are doing, coupled with our focus on fresh everything, everyday and a respectable wine list.

If you are an experienced line AND prep cook with saute experience and are finding it difficult to advance in your existing market/restaurant and would like to simplify from a metro area to a small town (as I did), working for an independent restaurant while advancing your resume, please reach out for a discussion. While the menu online needs updating, you can check us out at Switch Brick Oven Pizzeria & Wine Bar in Palestine, TX and check out our reviews on Trip Advisor.

 

Thanks and, while I am busy running both the restaurant and the kitchen, I will try to get back to you as quickly as possible!

Carmen Santone

Owner/Operator

www.switchbrickovenpizza.com