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I was originally hired back in 2003 when we were opening Rusty Bucket Worthington. I have seen so many changes over the years whether it be menu items, uniforms, daily drink specials...Two things that have never changed are how we are valued as associates and how we are encouraged to build relationships with our Raving Fans and fellow associates. I have made so many long-lasting friendships with regulars and associates alike.  

My biggest accomplishment in my time with Rusty Bucket is the birth of my son in 2007. He has grown up a Bucketeer and will hopefully work for the company someday! I am so thankful that I could have the schedule that worked for my family because of our philosophy “the answer is yes”. 

Lastly, I want to thank our amazing guests for being so generous and loyal to all of us while we were shut down and continuing to do so during the constant changes that the pandemic is bringing us. We are so grateful for all of you and we couldn’t do it without you!

I stared my career with Cameron Mitchell Restaurants at Cap City Fine Diner in Gahanna back in 2002, where I was a bartender for a little over 15 years.  I transitioned into management in 2017 with the Rusty Bucket.  This was an easy transition for me because I loved the culture and family environment in the restaurant.  I have built some fantastic relationship over the years with the regulars and associates I have worked with.  They have been with me to see my family grow to a family of 5.  Some of the regulars I have known long enough to see my oldest son go from birth to 16 years of age!  The thing I am looking forward to the most with the pandemic being over is to have more face time with friends and family.  I want to be able to introduce my youngest son who was born last December to all my friends and family.

I started working in restaurants when I was 14 years old as a dishwasher at Iaconno’s Pizza. In 2000, I joined Cameron Mitchell Restaurants as a Line Cook at Martini Polaris and was quickly promoted to Sous Chef at Martini Polaris in a little over a year. From 2000 to 2008 I worked at Martini Polaris, Martini Louisville, Martini Downtown, Cap City Grandview, and Cap City Gahanna. I held roles as Line Cook, Sous Chef, Executive Sous Chef, Executive Chef and Operating Partner. In 2008, I joined Rusty Bucket Restaurant and Tavern as an Executive Chef at Rusty Bucket Lane Avenue. After a year, I was promoted to Regional Chef. Now, I am the Corporate Chef and Operating Partner. On June 1, 2021 I will celebrate 21 years with Cameron Mitchell Restaurants and Rusty Bucket Restaurant and Tavern!

My advice to someone starting out in the restaurant industry is to stay humble and always push your to be better every day. I have a goal for myself to learn something new every day. There has not been a day the entire time I have been working in restaurants where I have not learned something. That could be someone teaching you or you pursuing to learn something on your own whether that is reading a leadership book, learning a new cooking technique or just something about someone you work with that you didn’t know.

When the pandemic is over, I am most looking forward to being able to go out and have dinner with my teammates. I always look forward to that time with them and have really missed that during the pandemic. I am also looking forward to not having to wear a mask in the kitchens while working!!

When did you know that the hospitality field was the right one for you?

I knew that there was something special about Rusty Bucket when I was hired as an hourly associate in 2011. Everyone knew my name right away and were genuinely interested in who I was. When I walked in the front door of the restaurant the first day of training I was met with a handshake, a smile, and the words “thank you for being here, it’s great to meet you!”. For me, working for Rusty Bucket wasn’t just another restaurant job…it turned into a career! If you asked “high school me” what I would be doing after graduation, I would have told you I was pursuing a career in education as an elementary school teacher. After joining the Rusty Bucket team to open our Bloomfield location in 2011, I knew a career in the restaurant industry in hospitality was right for me!

Hello.  My name is Emily Burt and I am the Senior Training Manager for Rusty Bucket Restaurant & Tavern.  I proudly celebrated my 16-year anniversary with our company in January.  While my career started as a part-time host gig at Mitchell’s Ocean Club and included a few years behind the bar at Cap City Gahanna, I found my home with Rusty Bucket when was hired as a bartender to open our seventh location in Westerville in April 2008.  

After graduating that same spring from The Ohio State University with a BS, our now VP, Jim Sauter, who was my Regional Director at the time, asked what I was doing with my degree and I replied, “Bartending.”  He then asked if I would be interested in going into management.  Later that month I was training to become a Dining Room Manager.

I was the General Manager of two Columbus locations before joining Team Training under my fearless leader and mentor, Angie Everett, Director of Training.  In this role I have had the opportunity to be a part of opening 10 new Rusty Bucket locations, remodeling almost just as many, hosting countless manager meetings, and get to work closely with our Operations Team throughout all company initiatives.  But my favorite responsibility: teaching our managers ServSafe – a food safety course created by the National Restaurant Association Education Foundation.  I love being able to teach our managers something so integral to our success and to the health and wellbeing of our Associates and Guests.

When I started working at Mitchell’s Ocean Club in 2005 I never imagined the career I would build with this incredible group of restauranteurs.  My Rusty Bucket Family has been there for me through thick and thin.  I am so lucky to be a part of this company. 

When I am not enjoying the delicious fare at one of our locations or a Cameron Mitchell sister restaurant, my favorite place in Columbus to dine is Arepazo Tapas and Wine.  Their Latin American cuisine is unmatched in my opinion.  I have never eaten something I did not enjoy, their cocktails are hand-crafted and delicious, and their service is always outstanding.  I would highly recommend giving them a try if you haven’t already.

What I have accomplished while being in the Hospitality Industry?

I am currently a nursing student at Grand Valley State University. I started at the Rusty Bucket in Bingham Farms during the summer of 2019. Going to school on the other side of the state can make my schedule unpredictable and it changes week by week. However, my managers here have always worked with me to make a schedule that fits. While in nursing school I have been able to become a lead trainer, bartender, and closing supervisor. I feel like my ideas and voice are always heard. I have learned valuable people, prioritization, and leadership skills that I can carry into nursing. Though I will leave the Rusty Bucket near the end of this year I will be forever grateful for all the opportunities I have been given. I am honored to be part of the Bucket Family!

What has hospitality done for me?

When I started working at the Rusty Bucket in 2019, I had come from a small diner with very little waitressing experience. Since then I have learned how to interact better with guests, how to work different positions in the restaurant, and I became a lead trainer. The best thing about working at the Rusty Bucket is the amazing work environment and associates. Everyone has a great attitude and is very hands-on. The managers are incredible. They are always listening and working to make the environment the best for their associates, which is exactly what every associate could ask for! I have loved my time working at the Rusty Bucket and can’t wait to see more to come.

Hospitality for me:

I grew up living in Miami almost my whole life. I was first introduced to food from my grandmother and family. I learned a lot from them and took that with me on my course through life. I have worked at many restaurants while living in Miami, it’s so diverse! I loved all the fresh fish Miami has to offer. Then, I moved to Michigan to start a new journey and found my way to the Rusty Bucket. I want to build myself and achieve more with this company!

The Bingham Farms Rusty Bucket crew and management team are like family and working there has been such a blessing for me. There are really no words adequate to describe how grateful I am for the Bucket Life. That is the reason why I put so much love and care into the food I cook.  Going far above and beyond for each guest and team member is my way of saying thank you for the privilege of living the Bucket Life. Through all the ups and downs life brings, especially in this last year of challenges, one thing remains constant, we will all be there supporting each other and working hard! We’re all doing whatever it takes, always finding ways to help each other succeed and the best part of it is we are always sure to have lots fun and laughter!

I started working at Rusty Bucket Bloomfield during the opening in 2011 and since then have become a supervisor and helped train tons of people over the years. I have worked for lots of places over the years but am happy to say that I feel great hanging my hat at the Bucket!