Open Job Postings - Myron Mixon

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

Our Shift Manager takes direction from the General Manager and supports the GM and other managers with the daily operations of the restaurant that focuses on leading shifts.  As an Office Manager, this role will support the store with various administrative duties that assist and support operations and personnel documentation.  Additional responsibilities include but are not limited to guest satisfaction, maintaining, and improving our standards, achieving financial and labor 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.

Duties & Responsibilities

 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.

·        Fill in where needed to ensure guest 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 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

Office Manager Responsibilities:

Office Organization:

·        Manage office supplies and ensure stock is maintained.

·        Have a place for everything and everything in its place

·        Handle incoming and outgoing mail, ensuring timely distribution

Human Resources Support

·        Assist in reviewing all onboarding steps and verify that each new team member profile is complete and in compliance

·        Send and communicate vacation requests, PTO requests, buyback requests to HR for approval

·        Send requests to update employee records to HR (address change, benefit eligibility, updated documents, certifications)

·        Ensure that compliance documents (licenses, health inspections) are up-to-date.

·        Ensure necessary documentation for onboarding and training is available to leaders to provide to new team members

·        Submit requests for employee benefits, sick leave, and vacation requests to HR

·        I9 Compliance

·        Ensure Employment Posters are updated and visible to team members

·        Maintain staff certifications (such as food safety) and ensure training is up-to-date.

Guest Relations

·        Handle customer inquiries, complaints, or feedback and provide timely resolutions.

·        Communicate customer feedback to management for improvements.

·        Communication with Suppliers and Vendors:

·        Manage relationships with suppliers for office and restaurant-related needs.

·        Track and order office supplies, and coordinate delivery schedules.

·        Staff Coordination:

·        Serve as a liaison between front-of-house and back-of-house teams.

·        Ensure clear communication regarding staff needs, events, or special requirements.

·        Technology and Equipment

System Maintenance:

·        Oversee office technology and equipment maintenance (computers, printers, etc.).

·        Ensure restaurant management software is up-to-date and functioning properly.

Inventory Management:

·        Help track inventory levels for restaurant supplies and office materials.

·        Assist in reconciling inventory with orders and purchases.

·        Health & Safety Compliance

Compliance Documentation:

·        Maintain records of health and safety audits, inspections, and certifications. (Serv-Safe, Mechanical Donkey Certifications, Liquor Certificate)

 

Front of the House Responsibilities:

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

·        Participate in monthly FOH and BOH team meetings.

 

FOH Training:

·        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.

Cleanliness/Maintenance/Health Score:

·        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 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.

Purchasing:

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

Cash Handling & Theft Prevention:

·        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.

Food & Drink Standard:

·        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.

·        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.

Guest Service Standards:

·        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.

Marketing:

·        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.

FOH Staffing Schedules:

·        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.

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

Qualifications:

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

·        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 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.

·        Basic knowledge of labor laws and human resources best practices

·        Proficient math skills

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

·        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-focused 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 solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of restaurant experience with a Bachelor’s in Business, Hospitality, or Restaurant Management.

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

 

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.

Wash and clean tableware, pots, pans, and cooking equipment. Keep the dish area and equipment clean and organized.

·        Load, run and unload dish machine.

·        Keep the dish machine clean and report any functional or mechanical problems immediately.

·        Monitor dish machine water temperature to ensure sanitary wash cycle.

·        Wash and store all tableware and kitchenware.

·        Keep dish room clean and organized.

·        Maintain adequate levels of clean tableware for dining room and kitchen.

·        Bag and haul dish room trash to dumpster at designed times.

·        Handle tableware carefully to prevent breakage and loss.

·        Maintain adequate levels of dish detergents and cleaning supplies.

·        Clean food preparation and production areas as required.

·        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.

·        No previous restaurant experience required.

·        Be able to work in a hot, wet, humid and loud environment for long periods of time.

·        Be physically able to lift, reach, bend and stoop.

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

·        Safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

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: $20.00/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.

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.

This Executive Chef will specifically oversee the daily operations of the Loco Burro Back of House (BOH) Kitchens. This role will ensure that performance goals at both locations are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. There will also be a responsibility for menu building, creating new and improving on current recipes and maintaining the highest consistency standards required for the Kennedy Concepts organization. Performance includes but is not limited to guest satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment. The chef is also responsible for ensuring that guests receive the highest level of food quality and superior service in a clean, comfortable environment with an energetic ambiance.

Annual Salary: $60,000 - $70,000

Culinary Leadership and Staff Management

• Supervise and mentor kitchen staff across both locations, ensuring that all culinary standards, recipes, and procedures are followed.
• Travel between locations to oversee daily kitchen operations, ensuring consistency in food quality and kitchen efficiency.
• Lead by example, demonstrating a commitment to excellence, teamwork, and professionalism.
• Conduct regular performance evaluations, provide constructive feedback, and address any staffing issues or concerns.
• Ensure proper training for all kitchen staff, making sure they are knowledgeable about recipes, procedures, and safety protocols.
• Implement and enforce company policies, including those related to food safety, cleanliness, and kitchen operations.
• Manage staffing levels, ensuring both locations are adequately staffed for peak service times.

Menu Development and Food Quality

• Develop, test, and introduce new menu items and specials, ensuring they align with Loco Burro’s brand and high standards.
• Continuously improve and refine recipes to ensure the highest quality of food.
• Monitor food quality and presentation at both locations to ensure consistency and customer satisfaction.
• Collaborate with management to ensure seasonal ingredients are incorporated into the menu.
• Address and resolve any guest feedback related to food quality, portion sizes, or preparation.

Cost Control and Budget Management

• Monitor and control food costs at both locations, ensuring that all purchases are within budget and aligned with company goals.
• Oversee inventory management, ensuring that both locations are adequately stocked with ingredients, supplies, and equipment.
• Develop and implement portion control standards to reduce waste and maintain consistent product quality.
• Review and approve all invoices for food and kitchen supplies, ensuring accuracy and competitive pricing.
• Work with the General Manager and District Manager to meet budgeted labor, food, and operating expenses.

Health, Safety, and Cleanliness Standards

• Ensure that all food handling, storage, and sanitation practices comply with local health regulations and company standards.
• Conduct regular checks of kitchen equipment, ensuring everything is in good working order and maintenance schedules are followed.
• Oversee cleanliness and organization of the kitchen, walk-in coolers, and storage areas at both locations.
• Maintain high standards of food safety and sanitation, ensuring that both locations pass all health inspections with scores of 93 or above.
• Guarantee all kitchen staff adheres to personal hygiene standards and safety protocols.

Staff Training and Development

• Ensure all kitchen staff receive ongoing training and development in culinary techniques, food safety, and company procedures.
• Create and implement training programs to elevate the skills of kitchen staff at both locations.
• Foster a positive and productive work environment, encouraging staff to grow within the company.
• Stay updated on industry trends and new techniques, passing on relevant knowledge to the kitchen team.

Operational Efficiency and Communication

• Streamline kitchen operations across both locations to improve efficiency and reduce operational costs.
• Communicate effectively with the General Manager, Area Director, and front-of-house staff to coordinate kitchen activities and ensure smooth service.
• Resolve any operational issues promptly and ensure that both locations are running smoothly during peak service times.
• Create and implement procedures to ensure consistent guest experience at both locations.

Reporting and Administrative Duties

• Submit weekly and monthly reports on food cost, labor cost, and inventory to the General Manager and District Manager.
• Maintain accurate records of food ordering, inventory, and waste.
• Participate in budget planning, providing input on menu pricing, labor needs, and food costs.

Qualifications:

• Education: Culinary degree or equivalent experience preferred.
• Experience: Minimum of 5-7 years in a culinary leadership role, with experience managing multiple locations preferred.
• Skills:
• Strong leadership and communication skills.
• Ability to train and motivate staff.
• Extensive knowledge of food safety standards and kitchen operations.
• Experience with cost control, inventory management, and budgeting.
• Excellent time management and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creative mindset with a passion for food and culinary innovation.

Physical Requirements:

• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and carry up to 50 pounds.
• Ability to travel between locations as needed.