This document provides information about Aaron's Smokehouse BBQ restaurant, including its location, hours, theme, seating, mission statement, staffing, and job descriptions. It outlines the restaurant's orientation process for new hires, including training, probation periods, and job offers. Professional development programs are also discussed, as well as motivation for employees. In summary, Aaron's Smokehouse is a family BBQ restaurant in Muncie, IN that aims to provide the best BBQ in town through its staff and training programs.

1. Aaron’s Smokehouse

2. Slogan
• “We bring the southern taste to your plate”

3. Location of operation
• Walnut Street, Muncie IN
• Hours of Operation
• Monday – Thursday 6am -12am
• Friday and Saturday 6am - 2 am

4. Our Theme
• BBQ family oriented restaurant
• Good For date nights
• Laid back environment

5. Service Style
• Seat yourself
• Waiter/Waitress takes order

6. Seating Arrangements
• 4 table for two
• 6 bar stools
• 4 booths seating 4 a piece
• 5 booths seating 5 a piece

7. Mission Statement
• Our goal here at Aaron’s Smokehouse is to provide the best BBQ in
town. We create a laid back environment for family and friends. We
bring the taste of the south up to Muncie IN.

8. Staffing List
• 1 Manager
• 2 lead pit masters
• 4 pit masters
• 3 prep cooks
• 3 head servers
• 5 servers

9. Organization Chart
Manager
Lead pit
master
Pit
master
3 prep
cook
servers

10. Job Description – Lead waiter/waitress
• Must have experience as working as waiter / waitress
• Able to supervise other waiters/waitress’s
• Train other waiters/waitress
• Maintain a clean appearance
• Able to deal with difficult customers.

11. Job Description – Lead Pit master
• Must know temperature of meat regulations
• Work 7-12 hours a day
• Have experience in any BBQ activity ( competition or restaurant)
• Know how to control a charcoal smoker
• Know how to use a stick burner
• Must maintain Chef certification

12. Job Description- Prep Cook
• Know how to prep meat
• Work 7-12 hours daily
• Learn how make sauces, rubs, and marinade. (Learned in orientation)
• Know how to properly season meat
• Able to stay organize and maintain clean station
• Work in mornings 3 hours prior to open time
• Able to make side dishes to be placed on grill or smoker (learned in
orientation)

13. Menu
• Slow smoked pulled pork
• Jumbo Burger (house sauce optional)
• Slow Smoked Ribs (house sauce optional)
• Chicken Wings (house sauce options)
• Chicken breast

14. House Specials
• Sinful Apple Cake Doughnut
• Doughnut Burger
• Fatty Sausage

15. Appetizer
• Jalapeno poppers
• Sweet pepper poppers
• Habanero Bomb
• Moink

16. Start of Part 2 (next slide)

17. Recruiting
• Recruit according to staff changes as needed
• Myself and all lead pit master will be involved in recruiting of pit
master and prep cooks
• Myself all lead waiter/waitress involved in recruiting of
waiter/waitress

18. Being Qualified
• ALL employees must be able to stay clean
• ALL employees must be able to deal with difficult customers
• Experience required for lead position's
• Unexperienced or little experience is acceptable for non-lead
positions

19. Avoiding discrimination
• Our business can avoid discrimination buy allowing anybody that is
capable of using the dishwasher or hand washing dishes
• We also offer positions available to the disabled by allowing them to
clean dishes off tables and mop floors.

20. EEO Statement
• Our restaurant has a zero tolerance policy on discrimination. We do
not discriminate on sex, gender, sexual orientation, disabilities, or
age. Anybody that is capable of doing a good job and benefits our
restaurant is welcome to work or be employed. Any harassment
charges will be handled by me and local law enforcement or the
business lawyer.

21. Lure Tactics
• Health and dental insurance offered for full time employees
• After 6 months of work 25% off any meal
• Leaders of the job (ex. Lead pit master) gets first pick for time off
(counted as time with company)

22. Sources
• Find employees at BBQ competitions
• Other BBQ Restaurants
• Job Fairs
• Local High School graduates

23. Pursing Diversity during interview
process
• See EEO statement

24. Recruiting Evaluation
• We evaluate our efforts based on who is applying and the experience
they have.
• A change may be made if more money is spent on recruiting than
hiring

25. Internet add- prep cook
• Will be posted near business website
• “Like to BBQ ? This job is for you! Spend the day doing your favorite
hobby with a local BBQ restaurant and local customers. Most training
is on the spot and a relaxing environment”

26. Flyer in high school – prep cook
• Posted in main office in the local high schools
• Reads “Graduating? Like a job to start after high school? Learn how to
BBQ the best BBQ in town. Become a member of the Aaron
Smokehouse team!”

27. Guidelines when hiring
• Our business leaders will review all flyers, applicants, and any other
paperwork
• More than one person will be responsible for the recruiting
• Will make sure to follow the business EEO statement.

28. Screening
• Phone interview done by the lead pit master or lead waiter/waitress
• 2nd phone interview done by me
• In person interview done by myself and lead waiter/waitress or lead
pit master
• ALL PHONE INTERVIEWS ARE RECORDED

29. Finalist for jobs
• Drug testing will be done on ALL applicants
• Background checks done by business leaders
• References
• Notified if failed by hand written if to final interview otherwise a
phone call

30. Interview Schedule for pit master
• How do you think you are doing at your current job?
• Are their transportation issues to get to work on time?
• Why would you like to work here?
• How did you hear about us?
• Do you have any prior knowledge to cooking BBQ?
• Have you ever cooked in competition?
• Any questions about the job you are applying for?

31. Part 3 next slide

32. Orientation
• Our orientation will be given by myself. Kitchen and training will be
done by lead pit master or lead waiter/waitress
• Orientation will be taken place on Monday’s
• The process will take about 5 hours with about an hour lunch break

33. Orientation will cover..
• Enrolling Process
• Tax Forms
• Direct deposit-optional
• Health benefits
• Review Handbook
• First Aid info
• Harassment - zero tolerance
• Dress Code

34. Orientation continued
• Review handbook
• Scheduling
• Time Clock and scheduling

35. Orientation Checklist
• Create personal files
• Copies of I.D
• Review Health benefits
• Company Policy
• Cover EEO statement
• Tax Forums
• Give out company handbook
• Dress code – apron, and clothing fit to positron
• Facility Tour
• Double Check scheduling
• Review Prohibition Period
• Review Golden Rule
• Q/A

36. Probation Period
• After hiring of a new employee, the employee will have 30 days of
work at Aaron’s Smokehouse. After the 30 days if we feel the
employee is fit for work here at Aaron’s Smokehouse we will then hire
the employee. If other lead employees and I feel it is best for the
employee to not be here we will then result into the Golden Rule.
After the 30 days if we are still unsure if the employee is a good fit
lead positions and I will discuss another 30 day prohibition period.

37. Golden Rule
• Here at Aaron’s smokehouse we have the Golden Rule. The Golden rule
states when removing a employee the following conditions must be met. If
we feel it is best to remove a employee we will give the employee a one
weeks notice. The employee may leave at any time within the weeks
notice. If the employee is here after the 7 days, the employee will be
removed permanently.
• The Firing of the employee must be a logical reason for a better workplace environment
• This may include
• Harassment of any type
• Discrimination
• Work ethic unfit for position
• We feel one is unfit for the position

38. Job Offer
• Prep cook – I will maintain Job offer, cover responsibilities
• Paid hourly at 9$
• Weekly pay
• Offer Health benefits
• Start when needed
• Schedule shifts
• No union
• Supply uniform
• Refer to Golden Rule

39. Part 4

40. Professional Development
• Training will last 2 days
• Our business will give new employees hands on training, on the job
training, and a 2 hour lecture of what is expected of the employee.
• The lecture portion will be done by me.
• Hands on and on the job training will be done by the lead position
• Training will be done bi-annually
• No cross training needed

41. Lecture Portion of Orientation (ALL JOB
APLICANTS)
• Lecture will be don by me
• Go over sanitation laws and regulations.
• How to deal with cuts
• How to deal with injuries
• CPR review (will not be certified)
• Customer Policy
• How to deal with difficult customers
• Customer boundaries
• Quick Review of company policies

42. On the job- prep cook
• Conducted by pit master will conduct training for prep cook
• They will learn
• How to make
• Sauces
• Marinades
• Rubs
• Learn to
• Rub meat
• Marinade meat
• Prep and make sides or house specials
• Pull pork by hand

43. On The Job training – Pit Master
• Conducted by lead pit master
• Will learn
• How to set up smoker/grills
• How to apply sauce to meat
• Check meat for doneness
• How to work with the smoker
• How to wrap meat properly

44. On the Job Training- Servers
• Conducted by lead server
• Will learn
• How to
• Deal with difficult customers
• How to properly serve drinks and food
• Learn menu
• Know how to answer questions about allergic reactions
• (Such as peanuts in a dish)

45. Development programs
• Myself and the lead pit master will maintain a serve safe certification.
• Lead pit master must maintain a chef certification

46. Motivation to work
• After the lead pit master has worked for our company for 1 year
myself and the pit master will enter local and out of town BBQ
competitions. They will receive ¼ of prize money and ¾ will be put
into the restaurant
• Pit masters are aloud to alternate and travel to competitions
• Lead Servers will have 2 days paid vacation per every 336 hours
Servers, prep cooks, and pit masters will receive 1 day paid vacations
per every 336 hours worked.