General Summary

The Pit Room Crew/Prep is responsible for smoking all smoked meats that are prepared in accordance with Outlaw’s BBQ standards. This position is crucial to guests receiving a quality product, which reflects our mission to be accurate to procedure and recipe.

Essential Duties and Responsibilities

• Be knowledgeable about the Outlaw’s BBQ menu items.
• Have a complete understanding of all BBQ meat preps, seasonings, smoking procedures, and timelines.
• Be familiar with commercial smokers and understand use and operation of common kitchen equipment and tools.
• Ability to properly operate a meat chopper.
• Ability to follow all food quality and safety controls as required by management and local health codes.
• Cuts smoked meats and performs other food preparation tasks in cooperation with other team members of kitchen and management.
• Maintain proper portion controls.
• Understand food quality and ensures that all products served meet those standards.
• Maintain and keep pit room clean by performing daily and weekly cleaning duties according to Outlaw’s BBQ Pit Master instructions.
• Ability to understand inventory control and stock levels.
• Assists other team members with maintenance (side work, opening/closing duties) as necessary.
• Assists in maintaining cleanliness of the restaurant/property including disposal of trash and debris from outside parking lot, cleaning windows and other general cleaning requirements assigned by management.

Knowledge, Skills, and Abilities:

• Able to anticipate needs of others in the kitchen and proactively work to meet those needs.
• Able to work variable shifts, weekends, and holidays.
• Ability to work in a fast-paced environment.
• Strong attention to detail.
• Friendly and positive attitude with great communication and listening skills.
• Attend shifts according to schedule, with punctuality, and in proper uniform.
• Treats all team members and guests with respect, dignity, integrity, and sensitivity.
• Provides a safe working environment by complying with safety rules and reporting potential hazards.

Physical Demands of the Job

• Be able to reach, bend, squat, stoop, shake, carry, push, and lift items throughout the shift.
• Regularly lifts up to 40 pounds, occasionally lifts up to 50 pounds, rarely lifts up to 70 pounds.
• Adapt to frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold.
• Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers.
• Good hearing for accurate communication.
• Occasionally uses a ladder and/or step stool.
• Consistently kneels to utilize proper lifting procedures.
• Consistently lifts for product preparation, stocking, and inventory.
• Ability to work in the confined space of the smoker during cleaning and maintenance.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers.
• Frequently stoops to pick up supplies and trash.
• Ability to work standing and walk for 8 hours or more per day.
• Consistently sees during all activities.

Education and Experience

• Experience in a limited service restaurant is preferred.
• One year of meat cutting experience is preferred.
• Commercial BBQ smoking experience is preferred.
• A high school diploma is desired, but not required.

Assignment of Duties

NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.