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