Cutter

General Summary The Cutter is responsible for ensuring that all smoked meats are prepared and cut in accordance with Outlaw’s BBQ standards. This position is crucial to guests receiving a quality, portion controlled product, which reflects our mission to be accurate to procedure and recipe. Essential Duties and Responsibilities Sharpen knives, set up and stock stations with all necessary supplies. Cut smoked meats and other food preparation in cooperation with other team members of kitchen and management. Follow Outlaw’s BBQ recipes accurately, efficiently, and with a minimum of waste. Maintain proper food handling, safety, and sanitation standards. Maintain proper portion controls. Understand food quality and ensure that all food served meets those standards. Maintain and keep cutter station clean by performing daily and weekly cleaning duties according to Outlaw’s BBQ Pit Master instructions. Assist kitchen staff as needed. Knowledge, Skills, and Abilities: Ability to anticipate needs of others in the kitchen and proactively work to meet those needs. Able to work variable shifts, weekends, and holidays. Ability to safely use a knife. Ability to work in a fast-paced environment. Strong attention to detail. Friendly and positive attitude with great communication and listening skills. Attend shifts according to schedule and in proper uniform. Provides a safe working environment by complying with safety rules and reporting potential hazards. Physical Demands of the Job Be able to reach, bend, squat, stoop, shake, carry, push and lift items throughout the shift. Be able to lift 40-50 pounds on a regular basis. Adapt to frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold. Good hearing for accurate communication. Occasionally climbs ladders and uses a step stool. Consistently kneels to utilize proper lifting procedures. Consistently lifts for product preparation, stocking, and inventory. Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers. Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers. Frequently stoops to pick up supplies and trash. Stands up to 8 hours or longer during serving customers and training. Consistently sees during all activities. Education and Experience Experience preferred, with a minimum of 2 years’ experience in restaurant, hospitality, and/or leadership. A high school diploma is desired, but not required. Food Safety Manager Certification preferred. Assignment of Duties NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME. #J-18808-Ljbffr