Assistant Pitmaster at Puckett's in Hendersonville

Puckett's Grocery & Restaurant is hiring a qualified Assistant Pitmaster to join our team and be the smoking expert at our new location in Hendersonville, TN! We are looking for a pitmaster with expertise in smoked foods as we continue to grow and build in this high energy market.

Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, and 2 Scout's Pub locations. We take great pride in what we do and are looking for a talented Assistant Pitmaster to join our amazing team!

POSITION INFORMATION
Position: Assistant Pitmaster
Location: Hendersonville, TN
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary - Days, Evenings, Weekends

JOB SUMMARY

The Assistant Pitmaster is responsible for preparing all products that will be smoked. This position requires a great deal of knowledge on utilizing our smoker and must have the ability to learn and master the "low and slow" method of cooking. They must 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. Additionally they will be responsible for the cleanliness and sanitation of the smoker, utensils associated with the smoker and surrounding areas.

BENEFITS PACKAGE

• Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month if you average 30+ hours weekly
• Short-Term Disability Insurance, which includes Paid Maternity Leave
• 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages
• 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel
• Discounted rates available for catering services for all of our affiliated restaurants.

ESSENTIAL RESPONSIBILITIES

PRIMARY

• Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Complete opening and closing checklists as assigned by the Chef / Kitchen Manager.
• Utilize the daily prep list at the start of each shift for assigned duties.
• Prepare a variety of product to be smoked and served to guests
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, smokers, and holding cabinets.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant's 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 support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen properly following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
• Fill-in for fellow employees when needed to ensure guest service standards and efficient operations.
• Promptly reports equipment and food quality problems to the Chef / Kitchen Manager.
• Informs Chef / Kitchen Manager immediately of product shortages.

QUALITY & SERVICE

• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.

OPERATIONS

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Check the quantity and quality of received products.

ESSENTIAL TOOLS & TECHNOLOGY

TOOLS

• Commercial Use Machines & Tools:
• blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers
• broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons
• coffee grinders
• coffee or iced tea makers
• cotton candy machines or accessories
• Cutlery
• Dishwashers
• dough machines
• food warmers
• juicers
• measuring cups
• mixers
• pasta machines
• rolling pins
• Smoker
• scale
• Cutting Machinery
• Domestic Knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Fire extinguishers
• Slicing Machinery

TECHNOLOGY

• Aloha Point of Sale System, Toast Point of Sale System, or Square Point of Sale System
• R365: Restaurant Management Platform

ESSENTIAL QUALIFICATIONS

• Be 18 years of age or older.
• Have reliable transportation to and from work.
• Must pass the federally mandated E-verify process
• 2 or more years of experience in kitchen preparation and cooking specifically smoking
• At least 1-year experience in a similar capacity.
• Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours).

ESSENTIAL COMPETENCIES

• Excellent communication skills for dealing with diverse staff.
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.

EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.