Loved the beer selection but I especially loved the food. The steak is to die for and the fish and chips are some of the best I've ever had​. - Max Slaybaugh

Like most other restaurants……
WE’RE HIRING

NOT like most restaurants, we offer:

*  Two consecutive days off (Mon/Tue).  We call it our “Pub Weekend”
*  Reputable, established, & stable business w/ long-term job security
*  Set schedule with guaranteed hours full or part-time.
*  Live-able wages & above average regional salaries.
*  No required over time for hourly or salaried employees
*  All major Holidays Off

   (Thanksgiving Day, Christmas Eve, Christmas Day, New Year’s Day, 4th of July)
*  Paid Vacation (Up to 3 weeks with tenure.  Details to be discussed)
*  Standard # of sick days & personal days without demerit (3 & 2, respectively)
*  On site EMPLOYER PROVIDED CHILD CARE (ask for details)
*  Health Care Benefits (with tenure)
*  Employee meal plan & discounts
*  Smoke Free, Drug Free Environment
*  Involved management that truly cares about food quality, service standards, & employee moral.

We are an independently owned Scot-Irish Pub located in Anderson, SC in successful operation since 1997. We are now developing an expansion team to grow our footprint regionally. This pub is a great place for culinary career enhancement. A 2+ year commitment gets you all the perks of a large company without the corporate stress level. We offer good working conditions, benefits, reasonable time off, & opportunities for quick advancement.

Our pub is located in a geographically beautiful part of the country.....lots of outdoor activities, low cost of living, seasonal variety, major lake in our county, & close to beaches, mountains, & the metro areas of Charlotte, NC & Atlanta, GA.........a great homebase.

Currently accepting resumes or CVs at our contact page or email for the following positions:

CURRENT BUSINESS HOURS

Mon:  CLOSED

Tue:   CLOSED to the public

          (available for private functions only)

Wed - Fri:    4:00pm - 10:00pm

Sat/Sun:     11:00am - 10:00pm

(Kitchen Closes at 9:00pm Wed-Sun)

116 W Orr St  *  Anderson SC  *  29624

1.864.261.6401

Have been a fan of this establishment for many years. As time moved on, my wife and I began exploring the vast number of restaurants around the area.  We returned to McGee’s recently and it felt like coming home and happy to see that things were doing well. Looking forward to returning real soon!Type your paragraph here. - Daniel Riddle

BEST PATIO DINING

IN DOWNTOWN!!

* Covered  *  Shaded *

* Fans/Heat * Lights *

*  Pub Park View *

What our customers are saying . . . 

Of course pubs are mainly about people.......people socializing with friends, family, & neighbors.  You won't find a better place for hanging out or attending a special event with the ones you love. 

SOUS CHEF

Job description

Looking for a Epicurean Pub Sous Chef in the upstate of South Carolina (USA). Experience in British Isles & Southern Heritage Cooking helpful, but not entirely necessary.

Position Reports to: Head Chef or Kitchen Manager

Subordinate Staff: Line Cook 1 / Line Cook 2 / Expo / Salad-Dessert Maker / Kitchen Aide

· Works with Head Chef, Line Cooks, & Kitchen Aide/Dishwasher (5 person kitchen crew)
· Should be a proficient Rounds-person at all stations: Fry, Grill, Sautee, Salad/Dessert, or Expo during heavy weekend volume.
· Should be able to close on slower nights with Kitchen Aide & MOD assistance. Head Chef generally opens the kitchen.
· When closing, kitchen should be left properly cleaned, sanitized, & stocked for opening shift the next day

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

* Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
* Assumes 100% responsibility for quality & timeliness of products served when Head Chef is unavailable.
* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
* Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
* Portions food products prior to cooking according to standard portion sizes and recipe specifications.
* Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
* Prepares item for broiling, grilling, frying, sautée, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
* Follows proper plate presentation and garnish set up for all dishes.
* Handles, stores and rotates all products properly.
* Assists in food prep assignments during off-peak periods as needed.
* Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
* Attends all scheduled employee meetings and brings suggestions for improvement.
* Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

*  A minimum of 2 years of experience in kitchen preparation and cooking.
*  At least 6 months experience in a similar capacity.
*  Must be able to communicate clearly with managers, kitchen and dining room personnel.
*  Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Must be able to multi-task under pressure & work with a “sense of urgency” at all times.
*  Be able to work in a standing position for long periods of time (up to 5 hours).

McGee's Scot-Irish Pub provided the following inclusive hiring information:

We are an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Type: Full-time

Pay: $36,000.00 - $42,000.00 per yearType your paragraph here.

Many come to McGEE's to sample unique global beers, whiskies, & our multiple Wine Spectator Award winning wine list at our casual bar while watching the bartenders work. 

However, the real pleasure of visiting our pub comes from the kitchen. McGEE's culinary team is well versed in Up Country Heritage Cookery, N. Irish, & Scottish fare.  In addition, owners John & Dixie's 200+ year old 500 acre family farm (down the road in Starr, SC) provides the ultimate "farm to table" experience for several menu items.  We offer top quality pub grub, full course meals, & table service on par with any upscale restaurant at a fraction of the price.  Type your paragraph here.

Great food, comfy atmosphere, owners who care about their customers and THE BEST happy hour! - Cara Lott

P/T DISH WASHER/FRONT LINE EXPO

This job is a $10 per hour/entry level position great for 1st time job seeker, responsible high school or college student, semi-retired active senior, or 2nd job for extra $.

Hours needed are flexible, but can include a combination of the following:  Wed, Thu, Fri (5pm-8:30pm) Sat/Sun (2:00pm-8:30pm).

Must have reliable transportation.

Type your paragraph here.

Tucked into the heart of downtown Anderson, SC, McGEE's Scot-Irish Pub offers a distinct alternative to regular eating & drinking establishments.  Diversity is the key to McGEE's special appeal.  Business people, civic, & social groups make good use of our private meeting room while families & friends enjoy our casual dining room & bar.  

Slainte

SENIOR LEAD LINE COOK

Job Description

Looking for a Epicurean Pub Lead Line Cook in the upstate of South Carolina (USA). Experience in British Isles & Southern Heritage Cooking helpful, but not entirely necessary. Ideal candidate could be promoted to Sous Chef quickly after training.

Position Reports to: Head Chef, Sous Chef, or Kitchen Manager

Subordinate Staff: Line Cook 2 / Expo / Salad-Dessert Maker / Kitchen Aide

· Works with Head Chef, Sous Chef, Line Cooks, & Kitchen Aide/Dishwasher (5 person kitchen crew)
· Should be a proficient Rounds-person at all stations: Fry, Grill, Sautee, Salad/Dessert, or Expo during heavy weekend volume.
· Should be able to close on slower nights with Kitchen Aide & MOD assistance.
· When closing, kitchen should be left properly cleaned, sanitized, & stocked for opening shift the next day

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

* Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
* Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
* Portions food products prior to cooking according to standard portion sizes and recipe specifications.
* Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
* Prepares item for broiling, grilling, frying, sautée, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
* Follows proper plate presentation and garnish set up for all dishes.
* Handles, stores and rotates all products properly.
* Assists in food prep assignments during off-peak periods as needed.
* Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
* Attends all scheduled employee meetings and brings suggestions for improvement.
* Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

A minimum of 1 year of experience in kitchen preparation and cooking.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Must be able to multi-task under pressure & work with a “sense of urgency” at all times.
Be able to work in a standing position for long periods of time (up to 5 hours).

Job Type: Full-time

Pay: $26,000.00 - $34,000.00 per yearType your paragraph here.