Company description

Are you ready to find your place within an iconic force in the vibrant Burlington, VT culinary scene? For the past two decades, Bluebird Hospitality has set the stage for delicious and joyous dining experiences. In 2012, Bluebird Barbecue opened and was immediately celebrated and, more importantly, enjoyed by cherished regulars, journalists–local and worldwide–and cooks and farmers for creating an outstanding menu and fun experience.

Under the visionary leadership of founder and coach Sue Bette, Bluebird Barbecue is on a mission to build a vibrant community where every team member finds a sense of belonging and purpose. The organization takes pride in recognizing and celebrating each staff member's unique talents and contributions, fostering an environment of compassion and curiosity that fuels professional growth.

Those passionate about culinary excellence and looking to be part of a friendly, collaborative, and growth-oriented atmosphere will find something special at Bluebird Barbecue.

It’s nice to know: that Bluebird Barbecue is located on the banks of the Winooski River within walking distance of the Intervale Center’s trails and farms and is minutes from downtown Burlington and Winooski.

Job description

Bluebird Barbecue seeks a talented, experienced, engaged culinary professional to join our leadership. Candidates must thrive in a collaborative, team-focused environment with a coaching-forward style of management that seeks to grow and develop all team members.

Ideal candidates have previously served as chef de cuisines or sous chefs and have experience managing service periods, ordering and receiving ingredients and supplies, creating prep and production schedules, and having a keen eye concerning safety, sanitation, and overall kitchen organization.

Additionally, Bluebird Barbecue is eager to speak with candidates who are excited to be immersed in barbecue's art, craft, and traditions and be hands-on during nightly service.

Most importantly, all Bluebird Barbecue team members must commit to and lead through the organization's ethos. These ideals include, but are in no way limited to:

• Approach work with optimism and enthusiasm
• Create methods to transmit knowledge and enthusiasm for the art and craft of barbecue and menu
• Create and maintain positive relationships with suppliers, vendors, farmers, and producers
• Consistently demonstrate an understanding of Bluebird's business goals and nurture, grow, and develop a department committed to performance

• Show respect and appreciation at all times, offering to support and encourage all teammates
• Be open to feedback and coaching, and seek to solve issues or conflicts with poise and sincerity

JOB CLASSIFICATION

Full-time, Regular (year-round), Non-exempt

REPORTS TO

Bluebird Barbecue Founder and Coach

LOCATION

Burlington, VT

ROLE RESPONSIBILITIES

Culinary Service, Cuisine + Concept

Continually demonstrate a sincere passion for the art of barbecue, its culinary techniques, and traditions.

• Collaborates with the founder to develop menu items and specials
• Continually devise ways to elevate food quality and service standards.
• Continually review item sourcing to ensure availability and improve quality and efficiencies.

Culinary Team Leadership + Management

Provide ongoing instruction and coaching to team members in the proper use of technique and skill to handle, prepare, cook, present, package, and store products.

• Encourage team member development and growth in cooking techniques, methods, interpersonal skills, and operational functions.
• Allocate labor to ensure successful service periods and optimize efficiency by establishing an effective labor budget plan

Culinary Administration

Manage culinary administration policies and procedures to maintain an efficient and high-quality program.

• Responsible for department expenses, including Food COGS, Labor Expenses, Culinary Supplies, Paper Goods, and Sanitation Expenses
• Maintain up-to-date menu item costing by continually analyzing recipes and production to improve profitability while maintaining cuisine standards
• Meet and exceed established food cost budget while meeting volume requirements and maintaining cuisine standards. Minimize loss and waste
• Conduct weekly inventory procedures + reporting.

Culinary Operations

Establish and manage policies, procedures, and practices that support efficiencies and excellence in culinary operations.

• Continually inspect (with an eye for excellence) and ensure that all food products are prepared and served according to established recipes, cooking, portioning, packaging, and service standards.

Facility, Operations Safety, and Sanitation

Establish and manage safety and sanitation practices to ensure compliance with industry best practices/standards and regulations:

• Food Preparation, Cooking, Handling, Receiving and Storage Procedures. Investigate and resolve any food safety concerns or inquiries.
• Facility and Equipment Cleaning + Sanitation Schedules
• Regularly inspect the facility, work areas, equipment supplies, and procedures and manage to ensure conformance with standards/best practices.
• Proper and safe use of equipment, utensils, proper lifting/carrying, and materials handling.

Experience

• At least 3 years of culinary leadership experience in a commercial kitchen environment, comparable catering, or other professional cooking experience
• Familiar with Google-based programs, Restaurant 365, and comfort in adapting to new technologies and applications
• Ability to lift 50 lbs.

Details

• Salary beginning at $70,000/year, based on applicable experience
• Benefits including:
  • Health Benefits
  • Short and Long-Term Disability Program
  • Life Insurance Program
  • Paid Time Off
  • Employee Assistance Program
  • Sustainable Work Schedule

We encourage LGBTQIIA+, BIPOC candidates and members of other historically marginalized groups to apply.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

October 31, 2023