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Harris BBQ

Harris BBQ Chef

Harris BBQ, Bakersfield, CA, United States

Harris BBQ Chef

Reports To: Harris BBQ General Manager / Harris Ranch Resort Executive Chef

Job Type: Exempt, Full-Time

Compensation: $70,000- $80,000

Incentive: 10% of salary

Job Summary: The Harris BBQ Chef will proactively manage all culinary staff members at the two Bakersfield, CA. locations. Harris BBQ Chef will adhere to state and local guidelines while incorporating all company policies to provide a safe and efficient food service operation. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, scheduling, and directing work; evaluating work performance; rewarding and correcting employees; addressing complaints and resolving issues as they arise.

Supervisory Duties

  • Directly supervises all culinary kitchen staff at two Bakersfield, CA. restaurant locations.
  •  The Harris BBQ Chef reports to the Harris BBQ General Manager and Harris Ranch Resort Executive Chef.

Duties and Responsibilities

  •  The Harris BBQ Chef is expected to model all behaviors asked and expected of all culinary employees.
  • Effective communication with employees, managers, and other departments is a requirement of this role.
  •  All individual employee performance communication is to be made directly with the Harris BBQ General Manager and the Harris Ranch Resort Executive Chef.
  • Reporting on daily activities of BOH culinary team members to the Harris Ranch Resort Executive Chef.
  • Openly communicate with the Harris Ranch Resort Executive Chef concerning daily operations, budgetary compliance, and SOPs.
  • Harris BBQ Chef is responsible for employee scheduling, planning, and directing work.
  • Responsible for menu planning, development and with the Harris BBQ Department Manager/ Executive Chef / General Manager.
  • Daily preparation of food during assigned shift.
  • Test new products and recipes as trends and business levels dictate.
  • Responsible for assisting in maintaining budgets within guidelines.
  • Review food and labor costs of the Harris BBQ food operation with the Executive Chef.
  • Continually review kitchen operations for improvements in the food production area.
  • Observe workers engaged in preparing, and portioning, foods to ensure that methods of cooking and sizes of portions are as prescribed.
  • Monitors HACCP compliance.
  • Gives instructions to cooking personnel in fine points of cooking, as well as providing training.
  • Interviews, hires, trains, evaluates employee performance, rewarding and disciplining employees
  • Plan to manage labor hours and food products to operate within the budgeted guidelines of the company.
  • Manage daily labor hours based on current business needs.
  • Review waste to help identify areas of savings.
  • Follow established company and departmental standards for personal appearance and behavior.
  • Ensures Serve Safe compliance.
  • Other duties as assigned.

Employee Training and Relations

  • Assist with interviewing and onboarding of new employees.
  •  Oversee attendance and scheduling of hourly and salary employees.
  • Monitor that employees have access to and are using appropriate equipment to fulfill job responsibilities.
  •  Ensure they are willing and open to meeting with and listening to employees as needed.
  • Maintaining employee confidentiality when addressing personal issues on behalf of employees.

Safety

  •  Ensure proper safety training is conducted for all new employees.
  • Monitor and review safety procedures as needed with all culinary teams respective to their stations.
  • Fill in incident reports and request the direct supervisor fill in reports where appropriate as required.
  •  Ensure all safety concerns are brought up with the Harris BBQ General Manager, and/or Corporate Safety Director.
  • Ensure all food preparation and actions in the culinary department comply with State, Local, and Company regulations and policies.

Education / Skills / Experience

  • Culinary Arts/associate degree or equivalent from a 2-year college or technical school and/or 3-5 years related experience or equivalent combination of education/experience.
  •  Minimum of 3-5 years of high-volume restaurant experience / QSR as Sous Chef of a 4 Star or 4 Diamond full-service property with progressive culinary management experience as a Sous Chef
  •  Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts
  •  Thorough knowledge of food products, standard recipes, and proper preparation
  •  Proven success in a high-quality / high-volume restaurant operation 
  •  Ability to analyze, and forecast data, ensure proper payroll and production controls.
  •  Ability to obtain any governmental required licenses or certificates (i.e.; Serve Safe certification)
  • Bi-lingual in English / Spanish preferred, but not required.
  • Superior communication skills; both written and verbal with proficiency in MS Word, Outlook, Excel and PowerPoint, etc.
  •  Diverse cooking skills and high-volume experience necessary
  • Knowledge of various cooking methods, ingredients, and procedures

Physical Requirement

  • The Harris BBQ Chef is required to use their hands, fingers, arms, stand, walk, and be on their feet for long periods.
  • Specific vision abilities include close vision, distance vision, and peripheral vision.
  • Occasionally lifts, carries, and otherwise moves and positions objects weighing up to 50 pounds.

Compensation / Benefits

  • Salary Range: $70,000- $80,000
  • Health insurance
  • Dental Insurance
  • Vision insurance
  • Vacation, Sick
  • Incentive plan, bonus