Smoker Position Available In Capitol Planning Region, Connecticut

Smoker Bear’s Smokehouse – Hartford 25 Front Street, Hartford, CT 06103 JOB SUMMARY The Smoker position involves preparing and smoking meat to ensure consistent, high-quality barbecue in a fast-paced environment. This role requires on-going learning in barbecue smoked meats to refine skills and techniques, overseeing food quality, troubleshooting equipment, and maintaining smooth operations. The ideal candidate is committed to following Bear’s recipes and processes to deliver exceptional BBQ to customers. Level of responsibility and required skills based on the outline below. ________________________________________________________________________________________

PRIMARY RESPONSIBILITIES

Ensure safe food handling and cleanliness standards are consistently upheld, meeting Bear’s specifications. Master proper knife handling techniques with a high degree of accuracy, maintaining speed and precision in line with Bear’s standards. Adhere to Bear’s recipes, portioning, and preparation guidelines to deliver consistent, high-quality results. Manage food rotation, cooking quantities, and inventory levels to optimize smoking operations. Review and interpret event orders daily, ensuring adequate meat preparation and proper timing to meet catering and restaurant needs, including during holidays and high-volume days. Assist in the receipt, dating, and rotation of meat supplies from vendors such as Sysco, PFG, and the Commissary, ensuring all products meet approved specifications. Maintain cleanliness and organization in food preparation areas, including the smoker room and prep area, ensuring a fully stocked and orderly workspace. Perform equipment maintenance, repairs, and troubleshooting, promptly reporting issues to management to minimize downtime. Foster clear communication with team members and managers to ensure smooth operations and alignment on tasks. Operate effectively within a team environment, contributing to a collaborative and high-performance workplace.

SMOKER LEVEL AND RESPONSIBILITIES

Smokers are assigned levels based on their skills, experience, and ability to work independently. Responsibilities increase at each level, with leadership and advanced troubleshooting expected from higher-level smokers. Prep Smoker (Level 1) Works under direct supervision from the smoker team and management. Responsible for preparation of raw meat for loading into smoker with Smoker Team’s supervision Helps with routine cleaning and maintenance of smokers and work areas. Assists with checking in inventory Assists with loading raw meat into smokers Prep+ Smoker (Level 2) Proficient in all above tasks Responsible for efficient preparation of raw meat for loading into smoker without supervision Able to run the smokers (cook) on lower than average volume days (Monday-Wednesday) and complete all relative Smoker related daily tasks such as reading and filling out Shift Change Inventory sheet, communicating with management and other necessary staff Regular Smoker (Level 3) Works independently on slightly above average-volume days to prepare meats and complete assigned smoker tasks. Reads and records information on the daily meat sheet. Takes inventory of meats and ensures proper rotation. Performs routine cleaning and reports product or equipment concerns to management. Lead Smoker (Level 4) Works independently and leads the smoker team on high-volume days. Oversees all Level 1-2 responsibilities while ensuring efficiency and consistency in meat preparation. Trains new team members according to company standards and health codes. Monitors the smoker team to ensure adherence to food safety regulations and company processes. Troubleshoots and performs basic smoker equipment repairs (e.g., replacing seals, fuses, fans) and can clearly communicate issues to management and/or technical support resources if the issue is beyond their current knowledge Head Smoker (Level 5) Leads the smoker team on high-volume days, ensuring smooth operations and high-quality production. Manages all responsibilities from Levels 1-3 while taking a strategic role in planning and execution. Works with management to plan high-volume events and holiday production schedules. Leads special event menu planning to showcase the company’s culinary range. Troubleshoots and performs advanced smoker equipment repairs, coordinating with management or external technical support/vendors when needed. Attends weekly manager meetings and other meetings as needed. __________________________________________________________________________________________________

WORK SCHEDULE

Flexibility is essential, as evening, weekend, and holiday availability are required to meet the demands of the restaurant. Additionally, Smokers must ensure their availability aligns with and supports the operational success of the restaurant. ________________________________________________________________________________________

SKILLS REQUIRED

High School Diploma or equivalent 1-2 years of related restaurant experience preferred Strong communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels. Ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment. ________________________________________________________________________________________

CERTIFICATIONS/TRAINING REQUIRED

Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date. ServSafe certification – must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment. Valid driver’s license and reliable transportation to attend off-site meetings as needed. Onboarding and retraining is required for re-hires with a lapse in employment of four months or more. ______________________________________________________________________________________

PHYSICAL REQUIREMENTS

Prolonged periods of standing, walking, bending, and twisting while working events and restaurant shifts. Ability to lift and carry items weighing up to 80 pounds, including tables, equipment, food and event supplies. Frequent use of hands and fingers for office tasks, food preparation and occasional maintenance. Effective verbal and written communication skills, essential for interacting with staff, guests, and event partners. Strong visual acuity for reading and analyzing data on computer screens, event layouts, or printed documents. Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings. Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils. Withstand exposure to and work with cleaning chemicals.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by the individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.

Job Type:

Part-time Pay:

$20.00 – $24.00 per hour

Benefits:

401(k) Employee discount Paid sick time

Shift:

Day shift Evening shift Morning shift

Work Location:

In person