Prep Cook
Description:
Summary
The overall responsibility of the Meat Cutter is to hand cut all steaks except for T-Bones. The Meat Cutter maintains the sanitation and organization of the meat cutting room and all the meat cutting equipment.
Reports To: Restaurant Manager
Responsibilities:
Set up work area, equipment and utensils
Follow meat cutting par plan for the day’s assignments
Cuts steaks according to company specifications and procedures
Maintains safety and sanitation standards at all times
Properly operates all machinery/equipment associated with meat cutting, e.g.: Jaccard, grinder, knives and scales
Properly labels and stores product
Rotates product following the FIFO system
Maintains high standards of personal hygiene in compliance with company policy and procedure and all local health department ordinances
Cleans and sanitizes work area and all related equipment
Completes Restaurant Specific opening and closing duties
Completes weekly side work
Performs other duties as assigned by the manager on duty PERSONAL APPEARANCE
The Meat Cutter must be well groomed and neatly dressed in a clean uniform. See employee handbook for a complete description of the dress code for the back of the house employee.
ESSENTIAL FUNCTIONS
Physical Actions:
The Meat Cutter will be required to engage in the following physical action for up to an eight-hour shift:
60% Standing
5% Walking
5% Carrying
15% Lifting
5% Reaching
10% Cleaning The Meat Cutter will be required to lift up to 50 pounds. The Meat Cutter works under extreme time pressures to complete the prep list, considerable dexterity is required.
Environmental Exposure:
The Meat Cutter is exposed to moisture, cold temperatures below 41 degrees for long periods and cleaning chemicals used in the kitchen. The Meat Cutter must work well with limited supervision.
BENEFITS/PERKS
Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD)
401(k) retirement plan
Paid sick leave
Employee Assistance Plan
A dynamic and energetic work atmosphere
Career development