Taino Smokehouse Careers

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JOB FAIR - OCTOBER 22nd, from 9am-5pm 1388 East Main St. Meriden

PLEASE read the entire page thoroughly. Reading and comprehension is a big part of the employment process. Welcome! We are excited to build an award winning team of hospitality experts!
We will give anyone an opportunity to join our team! In America if you are hungry enough you can accomplish anything! Please follow these instructions to attend the job fair:

  1. Determine which positions you would like to apply for.
  2. Email contact@tainosmokehouse.com with your name, phone number, time you plan on coming to job fair, and position(s) you are applying for.
  3. Study our Hospitality Guidelines, a test will be given at the job fair. Every single employee will have to know our general core values and hospitality rules.
  4. Please bring a printed resume and list of references
Taino Prime in Meriden will have roughly 50 job positions available with half of those being fulltime. It is the fulltime positions that we would like to fill first.
The positions that we would like to fill immediately:
  • Bar Manager
  • Bartenders
  • Barback
  • Prep Cooks
  • Line Cook
  • Kitchen Supervisor
  • Dishwashers
  • Fine Dining Servers
  • Pitmasters
  • Food Runners
  • Busers
  • Restaurant Managers
  • Head Chef\Pitmaster for Middletown Location

Hospitality Guidelines



These are the guidelines that will run our business.
These are the TWO MOST IMPORTANT core values of our business
  1. Health and Safety of our guests and employees.
  2. Exceptional Hospitality
The word hospitality is the most important word in our business, don't forget it.
hos·pi·tal·i·ty [ˌhäspəˈtalədē] NOUN 1.the friendly and generous reception and entertainment of guests, visitors, or strangers.

  1. Know all the information on the www.tainosmokehouse.com website, there are many informative pages, follow all links and get familiar
  2. 10 and 5
    Anytime a guest is within ten feet of a staff member, the staff member should make eye contact and warmly smile to acknowledge the oncoming guests. Anytime a guest is within five feet of a staff member, a sincere greeting or friendly gesture of acknowledgement should accompany the eye contact and smile. Display appropriate body language at all times.
  3. Selfishness is the root of all evil. Our focus and concern should always be on the guest
  4. Keep Clean, your person, your work area, common areas
  5. Use the Three Pronged Approach
    Many employees, especially hospitality workers, have tendencies toward conflict-avoidance personalities because of their people pleasing orientations. So, when a guest is irate and has a problem with something at the restaurant, an employee may want to avoid the conflict rather than acknowledge it if confronted. Customers want their concerns and problems acknowledged and validated. It is important to your guests that their concern is met with the appropriate response. Three pronged response - acknowledge, empathize, and offer resolution. The three pronged response is the cornerstone to providing exceptional hospitality when a guest encounters a problem. ”The experience you encountered is not up to our standards” (acknowledgement). “I can see why you are concerned” (empathy). “Let me notify the chef right now to take care of it” (resolution). Using the three pronged response doesn’t mean that your restaurant has to satisfy every one of your guest’s unreasonable demands. Some guest expectations just can’t be met. In those cases the resolution portion may be an apologetic explanation of the practical limitations in resolving the issue. It is always better to be able to say what you can do for a guest rather than to say what you can’t do for a guest. Don't use the word NO. Acknowledging a concern, empathizing, and explaining what you can do to resolve it will reassure most guests. Being patient and explaining why practical limitations prevent you from meeting an unreasonable demand will disarm even the most cynical guest.
  6. Recognize Loyalty!
    If you have guests that are coming back to you again and again it’s because we are doing something right and they like the way they are being treated. When a guest shows their loyalty to you or a brand, they like that loyalty to be acknowledged. Formal customer loyalty programs reward guests for return visits by giving them discounts, frequent communications and perks. But the most satisfying experience for a returning guest is being acknowledged by an employee. “It is so good to see you again, Mr. Smith – thanks for dining with us again.” It is a sure fire way for your returning guests to feel appreciated – much more than any formal loyalty program. Simple, direct statements acknowledging a return guest are the best rewards. People want to feel included, welcomed, and acknowledged. Front desk personnel are the best ones to be in a position to acknowledge a returning but all employees should be trained in using similar communications.
  7. RESPECT
    Exceptional hospitality comes from treating people in the way in which you would like to be treated. It is giving guest respect for what they are – people just like you. Serving others well is a special characteristic. Some say it takes a special personality – others say it can be learned. Whatever your belief, serving others comes from a respect for the individual and it is the foundation for any restaurant that expects customers to stay and enjoy. Your guests deserve a warm welcome, attentive staff, and service that makes their stay a “home-away-from-home” the way it should. And while restaurant employee’s interaction with guests make it a good or bad experience, respect for the guest will drive motivate your employees to levels of exceptional service.
  8. ATTITUDE
    We never know what someone is going through in their personal lives. Some people might be dealing with insecurities, low self esteem, emotional loss of a loved one, etc... We hold the power to bring others and ourelves up! We must keep our spirits high at all times! Bring people up! Even in your daily life outside of our restaurant, at the store, soccer game, or dropping kids off at school, you hold the power to bring happiness to others. Simply making eye contact and smiling... try it... it feels great.
  9. EDUCATION
    People will have questions and we need to be educated. Please have the following information memorized.
    • Taino is a word that means "good people", it is the name of the tribe that Christopher Columbus first encountered when coming over on the Nina, Pinta, Santa Maria. This tribe is responsible for English words such as Barbecue, Hurricane, Tobacco, Hammock, Canoe, and many more. Taino has largely been left out of our history books our goal is to open the first Taino Tribe Museum in the Continental USA. The Taino were wiped out in just 50 years after Columbus first landed. Estimates put their population around 2 million. They populated the islands from Venezuela to Puerto Rico, Hispanola, Cuba, etc... Today some people have a small percentage in their bloodline, mostly in Puerto Rico and Dominican Republic.
    • We use White oak wood to smoke our meats over night.
    • We make our own sausage.
    • Brisket is beef, chest of the cow. The two pectoral muscles that make up a whole brisket are called the pectoralis major and the pectoralis minor. A vein of fat runs between these muscles and sometimes they are separated and sold separately as either a brisket flat (the pectoralis major, Lean Brisket, The Flat) or a brisket point (the pectoralis minor, Fatty Brisket, Deckle, The Point). If you have to choose between a flat and a point, the point is definitely the way to go. The point is a thicker cut and this chunk of beef muscle has better fat marbling which translates into a tender juicy piece of meat. The Flat The leaner muscle tissue of the flat will be slightly tougher. Burnt Ends are when you take the Fatty Brisket and cut it into cubes, sauce it and smoke it a little longer.
    • Pulled Pork is made from Pork Butt (which is actually the pigs shoulder, the actual butt is what we know as the HAM).
    • We make all of our sauces, salad dressings from scratch.