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.

The Sous Chef oversees the daily operations of their kitchen and consistently assures that all performance goals are met.  These goals include facility profitability through revenue generation, cost control, guest satisfaction, and development of back of the house team members. In addition, performance measures include guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. The Sous Chef must strive to ensure that guests receive the highest level of food quality in a clean, comfortable environment while maximizing profits when meeting annual budgets by controlling labor costs, costs of goods sold, and operating expenses.

·        Oversee all BOH staff’s daily duties and all ensure company standards, policies, and procedures are met.

·        Ensure all daily checklists, line check sheets and prep sheets are consistently completed.

·        Show leadership through hard work, loyalty, dedication, and honesty to the Staff and Kennedy Concepts.

·        Provide a level of excellence through hard work, honesty, dedication and strong leadership.

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

·        Make employment and termination decisions while partnering with the Executive Chef and General Manager while maintaining the best interest of Kennedy Concepts.

·        Interviewing and participating in the hiring of all BOH employees.

·        Ensure all food, paper and chemical supplies are accounted for and limit opportunities for theft.

·        Meet all BOH budgeted labor costs.

·        Manage all 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 for food, beverages, paper, and chemicals.

·        Generate monthly inventory and includes an on hand raw cost for food, beverages, paper, chemicals, firewood etc.

·        Oversee and delegate portion control methods and procedures.

·        Execute all portions and ensure 100% compliance with our recipes and plate specifications.

·        Enforce proper pull thawing procedures.

·        Ensure food waste is kept to a minimum.

·        Always follow proper cooking procedures.

·        Schedule, prepare for, and lead BOH staff meetings (minimum once per month).

·        Verify and/or train all BOH employees using Kennedy Concepts training materials.

·        Ensure that all training material, policies and standards are followed and maintained by each BOH team member.

·        Provide accountability measures on all recipes, portions, presentations, cooking procedures, etc. across the entire BOH team.

·        Assist with updating and maintaining all Kennedy Concept training materials.

·        Maintain the entire BOH area which includes its space, walk in coolers, walk in freezers and all equipment and ensure everything works properly and is cleaned and sanitized to the highest standard.

·        Follow monthly maintenance schedules for all equipment.

·        Ensure all dishes, cups, cooking utensils, small wares etc.… are properly washed sanitized and stored.

·        Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner

·        Create and develop new strategies to help reduce repairs and maintenance costs

·        Lead team and follow proper food handling procedures -ensure the BOH is kept 100% clean and sanitized.

·        Health Inspection scores must be equal to or greater than a 93 and all Health Department rules and codes are followed.

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

·        Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible

·        Hold Vendors accountable and give them notice of improper pricing

·        Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor

·        Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor

·        Maintain accurate and adequate inventory levels of all food, paper and chemical

·        Ensure all food purchases meet or exceed our Food specs. and standards

·        Ensure that all purchases are properly checked in and the correct price were charged

·        Ensure that what you ordered is what you received

·        Hold your vendor salespeople 100% accountable for our orders.

·        Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards

·        Research and develop new food recipes, ingredients, complete dishes, and plate presentations

·        Ensure all food recipes, ingredients, and plate presentations meet the company specs.

·        Oversee and ensure that all plate presentations and garnishes are to company specs.

·        Ensure our food is always at its freshest state.

·        Ensure all shelf-life specifications are followed

·        Oversee and ensure that all recipes and cooking procedures are followed 100% during prep.

·        Ensure that all line cooking procedures meet company specs.

·        Ensure all food is delivered appropriately hot or cold to the guest and as quickly as possible.

·        Oversee and ensure that all dishes are prepared 100% accurately, according to the guest’s order.

·        Create and develop weekly/monthly food specials.

·        Ensure all the proper daily, weekly and monthly paperwork gets to the Corporate office on time and is placed in the proper location.

·        Ensure all daily, weekly and monthly deadlines are met.

·        Ensure that all the BOH invoices are properly coded.

·        Create your weekly BOH work schedules

·        Ensure the BOH is maintaining proper staffing levels for all positions.

·        Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with your GM on this

·        Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.

·        Ensure that Overtime is only given when necessary and that you and your Supervisors are cutting staff in the proper order

·        Ensure your Supervisors are holding the staff accountable for their actions and ensure your Supervisors are making the staff follow all the Company’s Policies and Procedures.

·        Properly “Writing Up” the BOH employees when they staff do not follow the Company’s policies and procedures.

·        Hold your BOH staff 100% accountable for their actions

·        Reward your BOH employees for great job performance

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 Server, you will be the face of the restaurant, providing legendary service by greeting guests, taking orders, serving food and beverages, and ensuring an overall positive dining experience. You will work closely with the kitchen and bar teams to deliver orders promptly and accurately. A friendly and attentive attitude is essential to create a welcoming atmosphere for guests. An individual in this role must be approachable, socially engaging, and attentive. 

DUTIES & RESPONSIBILITIES

• Greet and seat guests in a friendly and efficient manner.
• Present menus and provide detailed information about food and beverage options.
• Ensure food and beverages are delivered accurately and on time.
• Demonstrate suggestive selling techniques based on knowledge and experience of menu selections.
• Utilize POS system to communicate guests orders accurately to the kitchen.
• Serve food and drinks in a timely manner, ensuring presentation and quality.
• Monitor guest needs continuously and respond promptly to requests for assistance.
• Prepare and present final check to guests.
• Handle cash and process payments accurately using the POS system.
• Collaborate with kitchen leadership to ensure timely food preparation and delivery.
• Adhere to all health and safety regulations, including food handling and sanitation protocols.
• Willing to gain a deep knowledge of food, beverage, merchandise and other restaurant functions and services.
• Maintain cleanliness and organization of the dining area and service stations.
• Perform side work throughout each shift as required by service station assignment.
• Provide responsible service of alcoholic beverages which includes limiting alcoholic beverages distribution to guests 21 years of age and older, and demonstrating responsible serving standards

QUALIFICATIONS

• Previous experience in a customer service or restaurant environment is preferred.
• Strong communication and interpersonal skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Possess a loyal teamwork mentality
• Positive attitude with a focus on delivering exceptional customer service.
• Basic math skills for handling transactions.
• Ability to stand and walk for extended periods of time.
• Can work in an environment where walking and standing occurs for long periods of time (up to 5 hours).
• Can safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
• Ability to work flexible hours, including evenings and weekends.
• Must hold a valid TABC certification.
• Must be able to perform your job requirements and duties with minimal supervision.
•  Additional duties & responsibilities may be assigned when necessary.

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 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.

Myron Mixon BBQ Co, a premier Gatlinburg destination for authentic, mouth-watering barbecue, is seeking an experienced Pit Master to lead our smokehouse operations. The ideal candidate brings a deep knowledge of traditional and modern BBQ techniques, strong culinary and Sous Chef skills, and the leadership qualities necessary to manage a high-performing kitchen team. This is a hands-on, key role responsible for maintaining quality and consistency in our BBQ offerings.  At Myron Mixon BBQ Co. we're passionate about barbecue and committed to excellence. As our Pit Master, you’ll have the opportunity to showcase your craft, influence our culinary direction, and grow your career in a supportive and dynamic environment.  Additionally, the Sous Chef oversees the daily operations of their kitchen and consistently assures that all performance goals are met.  These goals include facility profitability through revenue generation, cost control, guest satisfaction, and development of back of the house team members. In addition, performance measures include guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. The Sous Chef must strive to ensure that guests receive the highest level of food quality in a clean, comfortable environment while maximizing profits.

Hourly Starting Rate: $22.00/hour

Duties & Responsibilities

PIT MASTER

·        BBQ Operations - manage all aspects of BBQ preparation including meat selection, seasoning, smoking, and finishing. Maintain precise control of pit temperature, smoke levels, and cook times to ensure product excellence.

·        Team Leadership - Supervise, train, and mentor kitchen and smokehouse staff. Maintain a positive, respectful, and professional kitchen culture.

·        Equipment Management - maintain and troubleshoot smokers, grills, and other equipment. Coordinate maintenance as needed.

·        Opportunity to collaborate with the Executive Chef to create and refine BBQ-centric menu items, daily specials, and seasonal offerings.

BOH TEAM SUPERVISION

·        Oversee all BOH staff’s daily duties and all ensure company standards, policies, and procedures are met.

·        Ensure all daily checklists, line check sheets and prep sheets are consistently completed.

·        Show leadership through hard work, loyalty, dedication, and honesty to the Staff and Kennedy Concepts.

·        Provide a level of excellence through hard work, honesty, dedication and strong leadership.

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

·        Make employment and termination decisions while partnering with the Executive Chef and General Manager while maintaining the best interest of Kennedy Concepts.

·        Interviewing and participating in the hiring of all BOH employees.

·        Ensure all food, paper and chemical supplies are accounted for and limit opportunities for theft.

COST CONTROL

·        Meet all BOH budgeted labor costs.

·        Manage all 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 for food, beverages, paper, and chemicals.

·        Generate monthly inventory and includes an on hand raw cost for food, beverages, paper, chemicals, firewood etc.

·        Oversee and delegate portion control methods and procedures.

·        Execute all portions and ensure 100% compliance with our recipes and plate specifications.

·        Enforce proper pull thawing procedures.

·        Ensure food waste is kept to a minimum.

·        Always follow proper cooking procedures.

·        Schedule, prepare for, and lead BOH staff meetings (minimum once per month).

BOH TRAINING

·        Verify and/or train all BOH employees using Kennedy Concepts training materials.

·        Ensure that all training material, policies and standards are followed and maintained by each BOH team member.

·        Provide accountability measures on all recipes, portions, presentations, cooking procedures, etc. across the entire BOH team.

·        Assist with updating and maintaining all Kennedy Concept training materials.

·        Lead line cooks, prep cooks, and junior staff. Delegate tasks, provide support, and maintain a calm, focused kitchen.

CLEANLINESS/MAINTENANCE/HEALTH SCORE

·        Maintain the entire BOH area which includes its space, walk in coolers, walk in freezers and all equipment and ensure everything works properly and is cleaned and sanitized to the highest standard.

·        Follow monthly maintenance schedules for all equipment.

·        Ensure all dishes, cups, cooking utensils, small wares etc.... are properly washed, sanitized and stored.

·        Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner

·        Create and develop new strategies to help reduce repairs and maintenance costs

·        Lead team and follow proper food handling procedures -ensure the BOH is kept 100% clean and sanitized.

·        Health Inspection scores must be equal to or greater than a 93 and all Health Department rules and codes are followed.

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

PURCHASING

·        Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible

·        Hold Vendors accountable and give them notice of improper pricing

·        Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor

·        Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor

·        Maintain accurate and adequate inventory levels of all food, paper and chemical

·        Ensure all food purchases meet or exceed our Food specs. and standards

·        Ensure that all purchases are properly checked in and the correct price were charged

·        Ensure that what you ordered is what you received

·        Hold your vendor salespeople 100% accountable for our orders.

FOOD STANDARDS

·        Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards

·        Research and develop new food recipes, ingredients, complete dishes, and plate presentations

·        Ensure all food recipes, ingredients, and plate presentations meet the company specs.

·        Oversee and ensure that all plate presentations and garnishes are to company specs.

·        Ensure our food is always at its freshest state.

·        Ensure all shelf-life specifications are followed

·        Oversee and ensure that all recipes and cooking procedures are followed 100% during prep.

·        Ensure that all line cooking procedures meet company specs.

·        Ensure all food is delivered appropriately hot or cold to the guest and as quickly as possible.

·        Oversee and ensure that all dishes are prepared 100% accurately, according to the guest’s order.

·        Create and develop weekly/monthly food specials.

BOH STAFFING & SCHEDULES

·        Create your weekly BOH work schedules

·        Ensure the BOH maintains proper staffing levels for all positions.

·        Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with your GM on this

·        Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.

·        Ensure that Overtime is only given when necessary and that you and your supervisors are cutting staff in the proper order

·        Hold all team members accountable for their actions and ensure everyone follows all policies and procedures.

·        Utilize progressive discipline to enforce Kennedy Concepts policies and procedures.

·        Reward your BOH employees for great job performance

QUALIFICATIONS

·        Minimum 3-5 years of experience as a Pit Master or Sous Chef in a high-volume BBQ or smokehouse setting.

·        Deep knowledge of regional BBQ styles (e.g., Texas, Carolina, Memphis, Kansas City) and various smoking techniques (offset, reverse flow, pellet, etc.).

·        Proven leadership and team-building skills; able to lead by example in a fast-paced kitchen environment.

·        Strong understanding of meat science, seasoning, rubs, marinades, and smoke profiles.

·        Culinary degree or equivalent professional training preferred but not required.

·        Exceptional time management, multitasking, and problem-solving skills.

·        Availability to work flexible hours including evenings, weekends, and holidays.

SKILLS

·        Bilingual skill would be a plus; but not required.

·        Able to work long hours on your feet in hot, smoky, high-pressure environments.

·        Genuine interest in smoked meats, regional traditions, and perfecting flavor profiles.

·        Comfortable in a fast-paced setting, consistency and precision are essential—especially for smoking meats over long hours.

·        Clear, efficient communication with FOH (front-of-house) staff, Pit Masters, and kitchen crew to ensure smooth service.

·        Quick thinking and calm decision-making under stress, especially during unexpected rushes or equipment failures.

·        Experience working in or managing fast-paced kitchens with large output—especially during peak hours, festivals, or events.

·        Efficient and precise butchering, portioning, and trimming of large cuts of meat.

·        Strong grasp of cook times and internal temperatures for slow-cooked meats; ability to manage multiple meats on different smoke cycles.