Job description. 

Responsible for the grilled dishes prepared in the Texas Roadhouse kitchen.

Job Tasks
Declaration(s) of essential functions.

• Complies with all portion sizes, quality standards, rules, policies, and department procedures.

• Understands all meat temperatures.

• Knows how to select suitable cuts of meat for cooking.

• Complete seasoning and browning 1 minute per side on each piece to bring.

• Adheres to the proper seasoning of TXRH fillets.

•Restock coolers and workstation throughout the shift.

• Adheres to all recipes.

• Has the ability to read all orders and clearly understand each item listed.

• Maintains adequate standards of cleanliness and sanitation throughout the shift.

• Maintains adequate uniform and hygiene standards at all times.

• Responsible for the weekly and/or night parallel work related to the grilling station.

• Assemble and disassemble the station according to the proper guidelines.

• Responsible for counting fillets, packing, and labeling products throughout the shift.

• Maintains proper etiquette with FOH staff.

• Ability to help with allergy issues, re-cook and cook

• Understands proper equipment use, calibration, and maintenance procedures.

• Work in an open kitchen and occasionally chat with guests.

• The ability to have fun at work.

Main Responsibilities, Required Knowledge and Skills 

Declaration(s) of competence

• Responsibility: the ability to accept responsibility and be accountable for their actions.

• Oral communication: ability to communicate effectively with others using the spoken word.

• Written communication: ability to communicate in writing in a clear and concise way.

• Ethical: ability to demonstrate, conduct oneself and conform to a set of accepted values and standards.

• Honesty/Integrity: ability to be sincere and be seen as credible in the workplace.

• Time management: ability to use available time to organize and complete work within certain deadlines.

• Work under pressure: ability to complete assigned tasks in stressful situations.
 

Physical Demands: Lifting/Carrying 
N/A (Not applicable): The activity does not apply to this occupation.
OR (Occasionally): Occupation requires this activity up to 33% of the time (0 - 2.5+ hours/day).
F (Frequently): Occupation requires this activity between 33% and 66% of the time (2.5 - 5.5+ hours/day).
C (Constantly): Occupation requires this activity more than 66% of the time (more than 5.5 hours/day).

Other Skills: 

• Experience preferred but not required.

• Excellent communication skills.

• Organized and detail-oriented.

• The ability to read and follow a recipe.

• Team player.

• Knowledge of steak temperature is a plus.

• Ability to work in a repetitive and stressful environment