2nd Shift Smoke House Cook
Fiorella's Jack Stack BBQ, Alma, MO, United States
TITLE : Smoke House Cook
REPORTS TO : Production Supervisor
SUMMARY
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.
EDUCATION, EXPERIENCE AND ABILITIES
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
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
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.
PLANT AND EMPLOYEE SAFETY
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
EQUAL OPPORTUNITY AND INCLUSION STATEMENT
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.
#J-18808-Ljbffr
REPORTS TO : Production Supervisor
SUMMARY
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.
EDUCATION, EXPERIENCE AND ABILITIES
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
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS
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.
PLANT AND EMPLOYEE SAFETY
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
EQUAL OPPORTUNITY AND INCLUSION STATEMENT
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.
#J-18808-Ljbffr