Attendants

The Harris family’s commitment to agriculture spans over 100 years, four generations, and four states, from Mississippi to Texas, to Arizona, and eventually into California. The Fresno County farm has been under continuous family operation since 1937. Since its founding, Harris Farms has grown into one of the largest agribusinesses in the nation.

In the late 1880s, the Harris family moved from Mississippi to Texas. In 1916 J.A. Harris and his wife, Kate, arrived in the Imperial Valley to establish one of California’s first cotton gins as well as other cotton-related businesses. They later farmed in the San Joaquin Valley in the 1920′ s and moved up to the Sacramento Valley where their only son, Jack Harris, graduated from Chico High School in 1932, prior to attending Cal Poly in San Luis Obispo.

The Assistant BOH Manager is responsible for assisting the BOH Manager in all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.

The Kitchen Manager is responsible for the training of employees in connection those functions.

Job Duties

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures

• Assisting the BOH Manager in controling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points

• Fill in where needed to ensure guest service standards and efficient operations

• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items

• 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

Skills and Qualifications

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.

• Strong leadership skills

• Possess strong organizational and decision-making skills

• Work well in a fast-paced setting

• At least 6 months experience in a similar capacity

• Skills

• Communication

• Teamwork Oriented

• Maintains a Good Energy Level

• Thorough and Organized

• Professional

• Punctual

Working at Harris Ranch Inn & Restaurants

• Health insurance
• No strict dress code