Job Overview
Employment Type
Full-time
Compensation
Salary
Range $37,400.00 - $60,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Employee assistance program
Career development opportunities
Job Description
Guy Fieri's Smokehouse is a vibrant and dynamic dining destination brought to life by Guy Fieri, an award-winning chef, restaurateur, author, and TV personality. Known widely for his infectious energy and passion for bold flavors, Guy Fieri has made a mark in the culinary world with a unique blend of BBQ-inspired dishes and an inviting atmosphere. This flagship restaurant is situated in the bustling entertainment district of Fourth Street Live, offering patrons a lively and authentic BBQ experience like no other. With its expansive 6,700 square feet of indoor dining space and a sprawling 2,200 square foot outdoor patio, the venue ensures a welcoming environment for large gatherings and casual meals alike. The restaurant features a large custom-made smoker by Ole Hickory, emphasizing Chef Fieri’s dedication to authentic BBQ techniques and flavors. The dual-bar setup further enhances the overall guest experience, creating a perfect spot for socializing and enjoying expertly crafted drinks alongside delectable food. Guy Fieri’s Smokehouse is not only a culinary hotspot but also a showcase of the chef's personal legacy, having been inducted into the American Royal BBQ Hall of Fame in 2012, a testament to his enduring influence and mastery in BBQ cuisine. This is an ideal establishment for food lovers who appreciate top-tier BBQ with a side of vibrant entertainment and a welcoming atmosphere.
The chef role at Guy Fieri’s Smokehouse is an exciting and crucial position that calls for a motivated, detail-oriented individual with strong leadership and culinary skills. The chef will oversee the day-to-day culinary operations within the guidelines set forth by the company to ensure smooth and efficient functioning of the kitchen. Responsibilities include managing appropriate staffing levels, ensuring the highest standards of cleanliness and organization, and maintaining a professional kitchen environment adhering to company appearance standards. The chef will also be responsible for meticulous costing and documentation of dishes prepared and sold, inventory management, and security of kitchen supplies and equipment to minimize waste and loss. Operational excellence is paramount, as the chef will oversee the maintenance and cleanliness of all kitchen equipment and spaces in compliance with health department regulations. Strong conflict resolution skills are essential for handling employee issues, customer concerns, and stock discrepancies swiftly and effectively. The chef will inspire kitchen staff to deliver consistent, high-quality culinary products while controlling food costs through effective ordering and inventory management. Effective internal and external communication is key, both in instructing kitchen staff and engaging courteously with guests. Safety and sanitation are top priorities, and the chef will enforce strict adherence to maintain a safe working environment. Organizational skills will be showcased through the creation and management of work schedules, shipment tracking, and cleaning routines. The role also includes recruitment, interviewing, hiring, training, mentoring, and, when necessary, disciplinary actions to maintain a motivated and disciplined kitchen team. This position requires flexibility to work during evenings, weekends, and holidays, ensuring the restaurant’s culinary standards are met consistently. Overall, this chef role offers a vibrant opportunity to work in a fast-paced, high-volume kitchen where passion for BBQ, leadership, and operational excellence converge to deliver a memorable dining experience at Guy Fieri’s Smokehouse.
The chef role at Guy Fieri’s Smokehouse is an exciting and crucial position that calls for a motivated, detail-oriented individual with strong leadership and culinary skills. The chef will oversee the day-to-day culinary operations within the guidelines set forth by the company to ensure smooth and efficient functioning of the kitchen. Responsibilities include managing appropriate staffing levels, ensuring the highest standards of cleanliness and organization, and maintaining a professional kitchen environment adhering to company appearance standards. The chef will also be responsible for meticulous costing and documentation of dishes prepared and sold, inventory management, and security of kitchen supplies and equipment to minimize waste and loss. Operational excellence is paramount, as the chef will oversee the maintenance and cleanliness of all kitchen equipment and spaces in compliance with health department regulations. Strong conflict resolution skills are essential for handling employee issues, customer concerns, and stock discrepancies swiftly and effectively. The chef will inspire kitchen staff to deliver consistent, high-quality culinary products while controlling food costs through effective ordering and inventory management. Effective internal and external communication is key, both in instructing kitchen staff and engaging courteously with guests. Safety and sanitation are top priorities, and the chef will enforce strict adherence to maintain a safe working environment. Organizational skills will be showcased through the creation and management of work schedules, shipment tracking, and cleaning routines. The role also includes recruitment, interviewing, hiring, training, mentoring, and, when necessary, disciplinary actions to maintain a motivated and disciplined kitchen team. This position requires flexibility to work during evenings, weekends, and holidays, ensuring the restaurant’s culinary standards are met consistently. Overall, this chef role offers a vibrant opportunity to work in a fast-paced, high-volume kitchen where passion for BBQ, leadership, and operational excellence converge to deliver a memorable dining experience at Guy Fieri’s Smokehouse.
Job Requirements
- High school diploma or GED equivalent
- Culinary arts certification or related degree preferred
- Two to four years of supervisory or managerial experience in a high-volume kitchen
- Ability to lift or carry items up to 75 pounds
- Ability to move safely about the kitchen
- Ability to handle food and utensils safely
- Ability to bend, stoop, stand, and kneel
- Ability to withstand temperature changes in the work area
- Strong communication and organizational skills
- Flexibility to work non-standard hours
Job Qualifications
- A high school diploma or GED equivalent required
- Culinary arts courses, certifications, or related degree preferred
- Two to four years of experience supervising or managing kitchen staff in a high-volume kitchen
- Confidence in cooking skills and abilities
- Attention to detail
- Good people management and communication skills
- Proven leadership and team communication skills
- Flexibility and adaptability to change
- Demonstrated time management and organizational skills
- Internally motivated with a passion for teaching
- Ability to work evenings, weekends, and holidays
Job Duties
- Control the day-to-day culinary operations of the venue within company policies and guidelines
- Maintain appropriate levels of staffing
- Ensure kitchen cleanliness and uphold professional appearance standards
- Maintain updated and accurate costing and documentation of dishes
- Establish procedures and timeframes for conducting inventory
- Determine minimum and maximum stocks for all food, materials, and kitchen equipment
- Ensure security and proper storage of food, beverage products, kitchen inventory, and equipment
- Replenish supplies, inventory, and uniforms timely and efficiently
- Minimize waste and pilferage
- Ensure all kitchen equipment is in proper operational condition and regularly cleaned
- Maintain compliance with sanitation and health regulations
- Notify Maintenance Manager of any maintenance and repair needs
- Resolve issues of employee conflict, customer complaints, and stock orders quickly
- Rally staff during heavy shifts and resolve conflicts
- Interact with guests courteously to resolve service issues
- Ensure kitchen staff provides consistent high-quality product and service standards
- Control back-of-house food costs through proper ordering and inventory management
- Communicate cooking standards and methods clearly to staff
- Ensure a safe working environment
- Maintain kitchen organization and cleanliness
- Create and manage work schedules, shipments, and cleaning schedules
- Recruit, interview, hire, supervise, motivate, and discipline kitchen team members
- Train employees continuously
- Lead by example and mentor new staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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