Introducing Payroll Integration on Harri

Attention HR Managers: you can now streamline the hiring process with our latest innovation, Payroll Integration. 

Our soon-to-be released Payroll Integration tool empowers you to control the entire recruitment process from posting jobs to payroll all on one platform. 

Over the next few weeks, we will be integrating with the following payroll companies into our systems:

• PayCom
• Paylocity
• ADP
• PayChex
• Ultipro
• Valiant
• PrimePay
• Ballance Point
• TriNet HRPassport
• Acudata

Simplify the job of hiring new employees, onboarding, payroll and more with Harri's Complete Solution. 

Keep your eye out on this great feature that will be launching very soon. If you are interested in Payroll Integration and/or Harri's Total Talent Solution features, connect with our VP of Sales at greg@harri.com.

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Be a wagamama!

wagamama, casual Japanese restaurant chain that started across the pond in London, is set to make its debut in New York City. With already 140 locations around the world, the Big Apple is next up on its US expansion plan.

In preparation for the opening of their new location, wagamama is hosting a series of hiring events. Various FOH, BOH and Management opportunities are available.

Don’t miss your chance to be a part of history! Learn more about the wagamama brand, plus their fun and exciting career opportunities by clicking on the link below. Good luck!

Welcome to your new Smart Talent Dashboard

Work the way you think. Maximize workforce productivity, contain labor costs and run a more efficient operation by accessing all your sourcing, hiring and management tools in one place.

Your Smart Talent Dashboard includes the following modules:

• My Team: View your entire staff within your organization in one place. As you add new employees to your team, their details will be stored here.
• Scheduling: Set and assign shifts for multiple locations without ever running into overlapping issues with TeamLive™.
• Hiring: All of our hiring tools found in the previous version of your dashboard can be found here. Manage your live jobs, keep track of your new applicants, message from candidates and move them through to interview.
• Communication: Ditch email and text messaging. Send photos or messages, and inform them of the latest company updates in a fun, newsfeed-style format.
• Interviews: Schedule and confirm interviews with candidates easily in this module. Keep track of applicant attendance with our Manifest.
• My Documents: Your digital filing cabinet is here. Access and retrieve all your employee’s paperwork with just a few clicks.
• On-boarding: Digitally send new hire documents like company policies, I-9s and more. New hires will then e-sign documents and your paperwork will be stored in the cloud.

Learn how to navigate the new dashboard with the following tutorial: 

NYCRW Restaurants That Are Hiring

The summer edition of the semi-annual NYC Restaurant Week event has officially kicked off. New Yorkers can enjoy lunch and dinner deals beginning July 25th through August 19th at more than 350 restaurants across the five boroughs. Here are some participating dining establishments that you may want to check out, and are also looking to hire hospitality talent:

VANDAL

VANDAL, TAO Group’s latest concept in NYC beautifully blends the ideas of street art and street food beautifully into one setting. Have a look around–take in and appreciate the fantastic, one-of-a-kind graffiti murals. Afterwards, feast on an eclectic menu full of fusion-style small plates, specially curated by Chef Chris Santos and his team for Restaurant Week. You will not regret dining at one of the hottest restaurants in NYC right now, and especially at a fraction of the usual price.

VANDAL is looking to hire a Cocktail/Bottle Service Waitress and Maitre D’ at the moment. View job details and submit your application here.

BLUE FIN

You will not be disappointed with Blue Fin and its “simple flavors, great execution and pristine ingredients”, as reviewed by NYC.com. It is one of several BR Guest Hospitality’s dining brands, with seafood being its main focus. At Blue Fin, freshly caught fish and shellfish is paired with the season’s best produce to create dishes like lemongrass steamed mussels and oven roasted salmon. If seafood is your thing, be sure to make a reservation for Blue Fin today!

Blue Fin is currently seeking FOH and BOH staff to join their team. Click here to see all job opportunities, including Food Runner and Pantry Cook roles

SARABETH'S

Sarabeth’s, a classic NYC institution, has been an active participant of Restaurant Week for several seasons now. Yet, it continues to impress diners year after year. Visit any one of Sarabeth’s five locations across Manhattan for delicious modern, new-American foods. The BBQ baby back ribs and crispy crab stuffed zucchini are highlights of their special summer menu. Brunch is another must when making a visit to Sarabeth’s, so do take advantage of the $29 Saturday two-course prix fixe.

Want to join the Sarabeth’s team? Consider being a part of Sarabeth’s' Upper West Side location’s FOH crew as a Host/Hostess.

JUNOON

Chef Vikas Khanna, a Michelin-star chef-restaurant owner, opened Junoon in late 2009, and has since served some of the best Indian food in NYC. Due to its huge success, Khanna opened a second location overseas in Dubai. For Restaurant Week, Junoon is offering classic, yet modern, takes of traditional Southeast Asian flavors such as murgh tikka mirza hasnu, a tandoor grilled chicken appetizer. There are plenty of Indian restaurants in NYC, however, none can compare to Chef Khanna’s caliber and attention to cooking amazing food.

Learn more and apply to Junoon’s openings for Line Cooks, Food Runners, Bartenders and more.

Chef Essentials: Knife Roll

One of the first skills aspiring chefs need to learn and master is knife skills. Knife skills are all-important when working in a professional kitchen and can take your art of cooking to a greater level. To do proper knife work, you need to be have a professional set of tools. A chef without his/her knife roll is like a business person without their briefcase.

These are the essential tools for any well-equipped chef:

#1: Chef’s Knife

The chef’s knife is one of the most versatile knives in the knife roll. It can be used for nearly almost any type of food, from chopping vegetables for service to slicing fruit for pastries. The large blade of the chef’s knife allows for balanced cutting, which helps in cutting ingredients into uniform sizes and even cooking.

Steal: Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch
Splurge: Wusthof Classic 8-Inch Cook's Knife

#2: Paring Knife

For more precise knife work, a paring knife is essential. It is known to be the smaller form of the chef’s knife, ranging from 2.5 inches to 4 inches in length. It can be used for various tasks, such as mincing small food items like shallots and garlic to segmenting oranges for plating.

Steal: Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip
Splurge: Wusthof Classic 3-1/2-Inch Paring Knife

#3: Boning Knife

A boning knife is a must for a chef that handles poultry, meat or fish on daily basis. The narrow, long blade allows for easy and precise removal of bones during prep. When choosing a boning knife, flexibility is key; it can be either flexible or stiff. A more flexible boning knife allows for better control, while a stiffer blade is extra handy for thicker cuts of meat.

Steal: Victorinox 6-Inch Flex Boning Knife with Fibrox Handle
Splurge: Wusthof Classic 6-Inch Flexible Boning Knife

#4: Serrated Knife

The go-to knife for a culinary professional that works with pastries is the serrated knife. It is also known as a bread knife, dentated, sawtooth or toothed blade. The jagged blade is ideal for gliding through delicate goods, with hard exteriors but soft interiors, without crushing and ruining them.

Steal: OXO Good Grips 8 Inch Bread Knife
Splurge: Wusthof Classic 10-Inch Bread Knife

#5: Santoku Knife

The santoku knife and the chef’s knife are pretty similar in that they are all-around workhorses in the kitchen. However, a santoku knife is better designed for rougher cuts and scooping ingredients into bowls. It is especially useful when preparing large volumes of food. What makes a Santoku knife special is the Granton edge; the unique pattern allows for easy slicing of sticky foods.

Steal: OXO Good Grips Professional 6-1/2-Inch Santoku Knife
Splurge: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

#6: Knife Sharpener

Remember, a dull knife is a dangerous knife, and a sharp knife is a safe knife. To ensure a chef’s safety, a knife sharpener needs to be in their knife kit. There are several types of knife sharpeners out there: grinding stone, sharpening steel rod and electric. Most chefs prefer the sharpening steel rod-style knife sharpeners since they can be easily stored in their roll up. 

Steal: Winware 12" Stainless Steel Sharpening Steel
Splurge: Wusthof 10-Inch Sharpening Steel

#7: Roll Up Knife Bag

A chef’s knives are precious (and expensive!) investment pieces. They need to be cleaned properly and placed in a roll up knife bag. The bag makes it easy for chefs to transport their knives to and from work.

Steal: Messermeister 5-Pocket Padded Knife Roll, Black
Splurge: The Ultimate Edge 2001-12BN 12-Piece Knife Roll, Black

Watch and learn basic knife techniques of cutting, chopping and slicing from Chef Jacques Pépin: