Cutter

General Summary

The Cutter is responsible for ensuring that all smoked meats are prepared and cut in accordance with Outlaws 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 Outlaws 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 Outlaws 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 MANAGEMENTS RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.