Job Description 

Responsible for all cold food prepared in the Texas Roadhouse kitchen. Portion and prepare cold foods such as salads, salad dressings, and appetizers. Responsible for the maintenance of a sanitary kitchen workstation.

Job Tasks 

Essential Function Statement(s)

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

• Identifies and selects vegetables, dairy products, and all other ingredients used for cold food production.

• Prepare salad greens by coring, portioning, washing, sectioning, and cutting.

• Prepare salad dressings and wing sauces.

• Understands the proper use of equipment, knives, and gloves.

• Follows FIFO standards.

• Adequate understanding of the measures.

• Proper labeling and storage of all products.

• Ensures that the manager approves all manufactured products.

• Proper disassembly and cleaning of equipment at the end of the shift.

• Maintains adequate uniform and hygiene standards at all times.

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

• 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: 

• A minimum of one year in a food preparation position is preferred.

• Ability to work in a repetitive environment.

• The ability to read and follow a recipe.

• Speed and efficiency are a must.

• Communication is essential.