Meat Cutter

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

• 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

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.

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.

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.

• 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