2nd Shift Smoke House Cook

TITLE
:
Smoke House Cook
REPORTS TO
:
Production Supervisor

• Responsible for production of meats needed for business day in a manner consistent with JBQ Meats quality standards, procedures, and recipe specifications. Strictly follows established cooling procedures to ensure wholesome products.
• Maintains organization, cleanliness and sanitation of work areas and equipment.
• Completes opening duties according to USDA standards.
• Responsible for all food quality in the plant from raw materials to finished goods.
• Responsible for all food quality and adhering to food safety standards while training other pit cooks.
• Ensures all products have met lethality and cool down according to USDA standards and HACCP/SOP Plan.
• Responsible for cooking all products to standard, recipe specifications and quality standards.
• Responsible for maintaining controlled and safe fires.
• Prepares meats and sides in accordance with recipes and quality indicators.
• Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely.
• Inspects the cleanliness and organization of the pit area and workstations; rectifies any deficiencies. Maintains throughout the shift.
• Proactively informs Leadership of any shortages before items run out.
• Communicates any assistance needed during busy periods to Leadership to ensure optimum service to customers.
• Assists other team members in completing their assigned duties and tasks.
• Minimizes waste and maintains controls to attain forecasted food cost.
• Breaks down workstation and completes closing duties according to facility standards.
• Maintains and strictly abides by GMPs, USDA, and sanitation/health regulations.
• Adheres to appearance and uniform standards.
• Adheres to all company standards, policies and procedures.

• Must be 18 Years of age
• 3 + years grill experience with a wood fire is preferred.
• Knowledge of Southern Pride equipment preferred.
• Ability to compute basic mathematical calculations.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedule.
• Ability to transport cases of received goods to workstation.
• Ability to work in an extremely hot, noisy and sometimes close environment.
• Ability to use senses to ensure quality standards are met.
• Ability to operate, clean and maintain all equipment required in job function.
• Ability to comprehend and follow recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Must follow best in class manufacturing practices

• Work in a manufacturing environment that can be noisy and require working with loud machinery.
• Workers are required to wear hair nets, gloves and aprons for food safety purposes.
• Position will require working in a slippery, cold, wet, refrigerated, or humid environment with an average temperature of below 40 Degrees consistently for entire shift.
• Ability to perform the physical requirements of the job, including bending, reaching, stooping, twisting, lifting, standing, walking, repetitive motion and the use of heavy machinery.
• Able to work in a fast-paced environment and adapt to frequent changes that occur on the production line.
• Lifting arms above the head is required
• Manual Dexterity to cut and chop foods and perform other related tasks.
• Ability to lift up to 50lbs individually or follow policy and procedure team lift over 50lbs.
• Excellent attention to detail and ability to follow recipes and instructions.

• No piercings or jewelry is allowed on the manufacturing floor
• Safety Processes and protocol must be followed at all times
• The safety of ergonomics and lifting practices must be followed at all times.
• Any injury must be reported to management immediately
• Dedicated non-Slip shoes must be worn at all times in the plant
• All Safety Training must be completed within the determined deadline
• Lock Out Tag Out processes must be followed at all times
• The use of provided GMP’s and PPE must be worn before entering the production floor – examples include:
  Cut gloves, Safety Glasses, Hairnet, Beard nets, Gloves, and Smocks.
• The correct color-coded Smocks must be worn in the identified area of the plant
• Blue – RAW Only
• White – General Production Floor

• Jack Stack BBQ is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind.
• Jack Stack BBQ is committed to the principle of equal employment opportunity for all employees and providing employees with a work environment free of discrimination and harassment.
• We celebrate diversity and are committed to creating an inclusive environment for all employees.