Open Job Postings - Myron Mixon BBQ

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.

SUMMARY OF POSITION

As a Bartender, you will be responsible for providing legendary service while preparing and serving alcoholic and non-alcoholic beverages to patrons. This role requires individuals who are approachable, socially engaging, and attentive. Your role includes ensuring a positive guest experience by creating drinks, being extremely knowledgeable about the food, handling cash transactions, and maintaining a clean and organized bar area. Strong communication skills, attention to detail, and a passion for mixology are keys to success in this role.

Duties & Responsibilities:

• Must complete all approved Kennedy Concepts training materials.
• Greet customers, take drink orders, and provide menu recommendations.
• Check identification to verify legal drinking age.
• Ensure the responsible service of alcohol, adhering to all legal regulations.
• Take beverage orders from guests and servers.
• Prepare and serve alcoholic and non-alcoholic drinks (including specialty cocktails) consistent with the Restaurant’s standard drink recipes and pour sizes.
• Maintain a friendly and professional attitude while engaging with customers.
• Learn the names and personally recognize our regulars.
• Handle cash and process payments accurately.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make recommendations and answer questions regarding beverages.
• Receive and serve food orders to guests seated at the bar.
• Report all equipment problems and bar maintenance issues to the restaurant manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Accurately complete 100% of  bartender opening, daily side work, shift change, closing duties and any additional special cleaning requirements necessary to maintain an immaculate bar.
• Consistently monitor cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Maintain a safe and clean environment by following health and safety regulations.

Requirements:

• Be 18 years of age.
• Possess a valid ABC card.
• Can accurately recognize a valid ID and calculate the guest’s date of birth.
• Ability to stand for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Possess basic math skills

Qualifications:

• Looking for social butterflies.
• Seeking go getters that have a "Never Give Up" attitude.
• Honest, hardworking, dedicated, and passionate
• Possess traits that include but are not limited to trustworthiness, loyalty, and honesty.
• Have working knowledge of beer, wine and liquor and common drink recipes.
• Must have great knowledge of mixed drinks.
• Must be able to follow all company policies and procedures with minimal supervision.
• Need quick learners who retain and apply processes effectively and consistently.
• Can communicate effectively & possess a willingness to meet the needs of our guests.
• Have a desire to provide legendary service to every guest, every time and find a way to make the guest's visit memorable

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.

Summary of Position:
As the first point of contact for guests, the first responsibility is to ensure they feel welcomed and valued as soon as they enter the restaurant. Hosts will manage the flow of guests, coordinate reservations, and maintain an organized front-of-house environment. This role is crucial in creating a positive first impression and setting the tone for a great dining experience. Strong communication skills, attention to detail, and a friendly, professional demeanor are key to success in this position.

Duties & Responsibilities:

• Greet guests warmly as they arrive, offering a friendly and professional introduction to the restaurant.
• When possible, open the front door for guests entering or leaving the restaurant.
• Manage reservations and efficiently assign tables based on guest preferences and availability.
• Answer phone calls and assist with inquiries about the menu, wait times, and reservations.
• Assist with managing guest flow during busy periods, ensuring an efficient seating arrangement.
• Maintain an organized waiting area, ensuring guests are comfortable & understand wait times.
• Accommodate special seating requests for guests whenever possible.
• Escort guests to their tables and provide menus, ensuring a smooth transition to the dining area.
• Monitor the dining area & coordinate with servers so that guests are attended to promptly.
• Handle customer concerns or complaints professionally. Resolve issues quickly & effectively.
• Maintain cleanliness and organization of the host stand, lobby, entry area and menus.
• Monitor restrooms for cleanliness and proper stock of toiletries.
• Assist with other front-of-house tasks, including greeting take-out orders and assisting guests.
• Support the restaurant team in ensuring a positive guest experience from start to finish.
• Assist in rolling silverware consistently through the shift.
• Thank guests as they leave and invite them to return.

Required Skills:

• Outgoing personality
• Ability to engage guests and put a smile on their face
• Strong communication and interpersonal skills, with the ability to interact with guests in a friendly and professional manner.
• Possess good problem-solving skills
• Impeccable customer service standards
• Ability to remain calm and composed during peak hours or high-pressure situations.
• Team-oriented, with an emphasis on creating an enjoyable environment for guests and staff alike.

Qualifications:

• No previous restaurant experience required.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Requires flexibility in hours, including evenings, weekends, and holidays.
• Be able to communicate clearly and effectively in the predominant language(s) of our guests.
• Enjoys a fast-paced, high-energy atmosphere.

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 BOH Hourly Shift Manager takes direction from the Executive Chef/Kitchen Manager and Sous Chefs while supporting the daily operations of the kitchen. A Back of House (BOH) Shift Manager is responsible for leading and supervising the kitchen operations during their assigned shifts, ensuring food safety, quality, and efficiency. They oversee kitchen staff, manage inventory, maintain cleanliness, and coordinate with the front-of-house to ensure a smooth operation throughout the shift. Additional responsibilities include but are not limited to maintaining, and improving our standards, achieving financial and labor objectives, and maintaining a positive work environment.

DUTIES & RESPONSIBILITIES

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

·        Monitor food and products to ensure consistent preparation and serve 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.

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

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

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

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

·        Be knowledgeable of restaurant policies regarding team members and administer prompt, fair and consistent progressive discipline 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.

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

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

·        Additional duties as determined and assigned by other managers.

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

·        Directing, training, and motivating kitchen team members to meet operational goals and food standards. 

·        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 information and details pertaining to performance improvement with back of the house team members.

·        Participate in monthly FOH and BOH team meetings.

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

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

·        Adhering to food safety regulations, quality control standards, and recipe execution. 

·        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.

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

·        Responsible for the cleanliness and organization of the entire store

·        Always ensure the BOH 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.

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

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

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations consistent.

·        Hold Kitchen accountable for creating high quality food.

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

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

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

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

·        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 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.

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

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

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        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.

·        Ability to motivate team members.

·        Strong track record of training and developing team members.

·        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 solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of culinary experience

·        Minimum of 6 months as a Certified Trainer (CT) OR 1-year of successful results as a Restaurant Manager of a high-volume restaurant