Open Job Postings - Puckers

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Prep Cook is responsible for assisting in the preparation and organization of food items before they are cooked or served. This role is crucial for maintaining the efficiency of the kitchen and ensuring that high-quality dishes are prepared and delivered to our guests.

·        Complete opening and closing checklists.

·        Refer to the Daily Prep List at the start of each shift for assigned duties.

·        Assist in the preparation of ingredients for cooking, such as chopping vegetables, trimming meats, & measuring ingredients according to recipes and company specifications.

·        Utilize broilers, ovens, grills, fryers and a variety of other kitchen equipment in accordance with company standards and needs.

·        Consistently execute standards regarding portion sizes, cooking methods, quality standards, policies and procedures.

·        Portions food products prior to cooking according to standard portion sizes and recipe specifications.

·        Ensure all ingredients are fresh and stored properly to maintain food quality and safety.

·        Keep track of food supplies, restock kitchen items, and ensure proper rotation of stock to minimize waste.

·        Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range & refrigeration equipment.

·        Work closely with kitchen team members to ensure timely and efficient food preparation and a smooth flow of operations.

·        Assist chefs and line cooks with simple cooking tasks like grilling, sautéing, and frying as needed.

·        Follow proper food safety guidelines, including food handling, storage, and sanitation procedures.

·        Attend all scheduled employee meetings and bring suggestions for improvement.

·        Promptly reports equipment and food quality problems to Chef de Cuisine or General Manager.

·        Inform Chef de Cuisine immediately of product shortages.

·        Performs other related duties as assigned by the Chef de Cuisine or Manager on duty.

·        A minimum of 1 year of experience in kitchen preparation and cooking.

·        Basic knife skills, understanding of food safety and sanitation, and a strong attention to detail.

·        Able to follow recipes & processes as well as effectively communicate to the team so the needs of the kitchen are met.

·        Strong organizational and multitasking skills to keep up with the demands of a busy kitchen.

·        Ability to work well in a collaborative team environment with a positive attitude.

·        Can reach, bend, stoop and frequently lift items (up to 40 pounds).

·        Work in a standing position for long periods of time (up to 5 hours).

·        Strong work ethic and commitment to punctuality and dependable attendance.

·        Ability to work in a fast-paced environment.

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Line Cooks are responsible for preparing and cooking high-quality dishes according to Kennedy Concepts menu and specifications. Teamwork and communication with other kitchen team members is vital to ensure efficient food preparation and timely delivery of meals.  An individual in this role will need to have an amazing attention to detail, strong cooking skills, and the ability to work in a fast-paced kitchen environment are essential for success in this role. 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.

·        Prepare 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 according to recipes and restaurant standards, ensuring consistency and quality in every dish.

·        Assumes 100% responsibility for the quality of products served.

·        Know and comply 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 workstation 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, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

·        Cook food to the correct temperature and plate dishes in an aesthetically pleasing manner.

·        Work efficiently to manage multiple orders at once, ensuring that food is prepared and delivered promptly during peak hours.

·        Ensure food safety guidelines are followed, including proper storage and handling of food products. Adhere to all health and safety regulations.

·        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.

·        Assist with cleaning duties at the end of shifts, including washing dishes, cleaning kitchen equipment, and disposing of waste.

·        Close the kitchen properly and follow the closing checklist for kitchen stations. Assists others in closing the kitchen.

·        Attend all scheduled employee meetings and bring suggestions for improvement.

·        Communicate and work closely with other kitchen team members, including prep cooks, dishwashers, and servers, to ensure smooth and effective kitchen operation.

·        Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

·        A minimum of 2 years of experience in kitchen preparation and cooking.

·        At least 6 months’ experience in a similar capacity.

·        Strong knowledge of cooking techniques, kitchen equipment, and food preparation methods.

·        Communicate clearly with managers, kitchen and dining room personnel.

·        Ability to follow recipes precisely and ensure consistent food quality and presentation

·        Understanding of food safety and hygiene practices, including proper food storage and handling.

·        Knowledge of food safety regulations and cleanliness standards.

·        Be able to reach, bend, stoop and frequently lift items (up to 40 pounds).

·        Be able to work in a standing position for long periods of time (up to 9 hours).

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Our Restaurant Service Manager takes direction from the General Manager in overseeing the daily operations of the restaurant, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. This leader is responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting an annual budget by controlling labor costs, costs of goods sold, and operating expenses.

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

·        Achieve company objectives in sales, service, quality, appearance, sanitation, and cleanliness of facility through the training of employees and by creating a positive, productive working environment.

·        Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies and procedures.

·        Make employment and termination recommendations to the General Manager with the company’s best interests in mind.

·        Fill in where needed to ensure guest service standards and efficient operations.

·        Continually strive to develop team members in all areas of professional development.

·        Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

·        Deliver completed paperwork to the corporate office on time.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Receive and inventory all products in correct unit count and condition and ensure deliveries are performed in accordance with Kennedy Concepts receiving policies and procedures.

·        Complete and provide employee performance appraisals on a timely basis.

·        Schedule labor for various departments based on anticipated business activity while ensuring all positions are staffed appropriately while meeting labor cost objectives.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

·        Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager

·        Oversee all FOH daily duties and ensure Kennedy Concepts standards, policies, and procedures are met

·        Verify daily checklists and side work sheets are consistently completed.

·        Display strong leadership skills through hard work, loyalty, dedication, motivation, and honesty to all team members and Kennedy Concepts

·        Ability to provide progressive discipline documentation and perform conversations pertaining to performance improvement with front of the house team members.

·        Work with the General Manager and Human Resources (if necessary) on making determinations regarding appropriate disciplinary action and/or termination of team members.

·        Conduct interviews and participate in the hiring process of front of the house team members as needed.

·        Participate in monthly FOH and BOH team meetings.

·        Strive to meet budgeted costs of Costs of Goods Sold (COGS)

·        Meet all FOH budgeted labor costs.

·        Manage all budgeted food, paper, and chemical costs.

·        Ensure all budgeted fixed and variable Operating Expenses are met.

·        Create and execute ideas & procedures to help the Company reduce costs while increasing quality.

·        Complete a weekly inventory and generate the cost of goods sold.

·        Generate monthly inventory that includes an on hand raw cost.

·        Verify that each responsible department executes recipes and pour size specifications.

·        Enforce cost control measures throughout the department through various methods.

·        Train FOH team members using the proper Kennedy Concepts training materials.

·        Follow and maintain all training material standards and ensure FOH team members are held to those same standards.

·        Assist with the maintenance and updating of all Kennedy Concepts training materials.

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Follow monthly maintenance schedules for all equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Oversee the cleanliness and sanitization of the BOH and ensure consistent and proper food handling procedures.

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

·        Assist in working and negotiating with suppliers and vendors.

·        Hold Vendors accountable and give them notice of improper pricing.

·        Ensure and oversee that all products are checked in as they enter the building.

·        Accurately record comps, voids and promos across the department

·        Maintain safe balances are maintained and at their correct levels while ensuring NO paid outs are made from the safe

·        Properly use, account for and balance petty cash

·        Follow all cash handling and tip pooling procedures.

·        Limit theft opportunities

·        Reconciliation of all cash drawers is consistent and accurate.

·        Manage and limit over pours on liquor or wine.

·        Reenforce and confirm with the team that the liquor, beer, or wine that is on the ticket is the liquor, beer or wine that is poured

·        Ensure NOTHING is given away for free.

·        Inventory every product that goes across the bar and verify that every product is on a ticket or on the waste/spill sheet.

·        Limit complimentary bar drinks or beer to well deserving/good guests (boyfriends and girlfriends are not included)

·        Verify that local discounts are only given to our local guests.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations meet Kennedy Concepts highest standards.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

·        Consistently work to exceed guest’s expectations for customer service.

·        Support the development of a “Guest Service” culture.

·        Develop, train, and consistently observe Servers, Bartenders, and Hosts verifying the highest standards in Guest Service are provided.

·        Ensure all FOH staff follow the “Steps to Successful Service.”

·        Observe the adherence of policies, procedures, and training from all FOH staff.

·        Implement any promos and events driven by the GM & Marketing Director

·        Support inside and outside marketing promotional ideas that drive sales.

·        Participate in all marketing promotions.

·        Execute all private parties and group sales with the goal of exceeding our guests’ expectations.

• Ensure proper daily, weekly and monthly documents and reports are delivered to the Corporate office on time.
• Review store’s profit and loss statement with the Owner or Director of Operations as requested.

·        Create and post weekly schedules with GM/AGM approval.

·        Maintain staffing levels for all positions.

·        Partner with the GM to proactively hire and manage staffing levels when necessary (build up/trim down).

·        Post accurate schedules that ensure the proper staffing levels according to business demands.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Properly document all progressive discipline actions consistently

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures

·        Experience with developing and implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Familiarity with inventory control procedures

·        Basic knowledge of labor laws and human resources best practices

·        Proficient math skills

·        Skilled strength in leadership, interpersonal communication, and staff development

·        Proven track record in managing a budget and cost controls to optimize profits and ensure success.

·        Must be able to read, analyze, and interpret business records and statistical reports.

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours)

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Must possess an ABC card.

·        Accept a 45 to 50 hours per week work schedule.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing team members.

·        Possess Front of House operations experience while promoting superior service and guest hospitality

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Display self-motivation, organization, and an ability to problem solve in many situations.

·        3 years or more of restaurant experience OR 1 year or more of restaurant experience with a Bachelor’s in Business, Hospitality, or Restaurant Management.

·        Minimum of 1-year successful results as a Restaurant Manager of a high-volume restaurant