Pitmaster/Meatcutter

We ARE Hiring!

Position Overview

The Pitmaster/Meat Cutter is responsible for the execution of our pit and meat operations and monitoring and managing the overall quality of our smoked meats. Responsibilities include food quality management, proficiency in using our smokers, adherence to process and procedure, safety and sanitation practices, ability to manage inventory and food waste in the pit/meat area and execution of brand excellence through high food quality.

Essential Functions:

Understands meats, seasonings, smoking procedures, cleaning and portioning procedures.

Sets up, stocks and organizes workstation

Cuts and prepares food items.

Uses knives, measuring ladles, scoops, scales, can opener, or other kitchen equipment, tools or utensils.

Maintains proper food storage temperatures and rotation using FIFO Method.

Understands and can easily discuss all quality identifiers of our meats.

Ensures smoked meats are properly prepared, processed and plated during shifts.

Organizes items for preparation in order to ensure accuracy of items ordered.

Prepares menu items, paying attention to plate presentation and garnish of each plate.

Comprehends all production sheets and tools and can use them effectively in daily operations.

Ensure specifications for our pit and meat stations are adhered to.

Assists co-workers as needed to maintain restaurant volume and guest satisfaction.

Ensures cleanliness of work area and equipment throughout shift.

Follows health department standards for food handling, general cleanliness, and maintenance of kitchen area.

Follows safety procedures and standards when operating all equipment.

Understands smoker operating and cleaning procedures and ensures smokers are kept in top condition.

Ability to handle multiple priorities, work under stress and exercise good judgment.

Cooperates with co-workers and managers to meet the demands of the kitchen.

Experience and Educational Requirements:

Experience with general kitchen techniques and equipment is required.

A high school diploma is desired, but not required.

Physical Requirements (Reasonable Accommodations may be requested):

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.) to and from stock and kitchen locations. Is able to stand up to 8 hours or longer if needed.

Additional requirements include:

Standing and Walking 100% of the time.

Lifting up to 50 pounds to waist high.

Lifting up to 30 pounds to shoulder high.

Carrying up to 50 pounds for short distances.

Constant exposure to heat.

Bending and reaching from under the counter (5 inches above the ground) to 6 feet above the ground with at least one arm.

Climbing ladder and step stool.

Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.