Pit Crew Lead in Sacramento, California at Urban Roots Brewery LP

At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. The Pit Crew Lead will work directly with the sous chef during their shift to ensure excellent service and will report directly to the head chef to lead the team and ensure excellent service.

Desired Attributes

• Enthused to be a part of a team, as well as the ability to work independently when necessary
• Ready to take on new challenges
• Full availability on evenings, weekends and holidays
• Emotionally aware
• Ability to multitask and communicate effectively
• Extensive knowledge of all proper food storage, holding, heating, cooling and food handling
• Maintain a kind/positive attitude at all times, in line with our Core Values and Culture
• Able to receive, extend and implement constructive criticism
• A growing knowledge of butchery/cooking
• Works with speed and efficiency, while maintaining workplace safety

Physical and Mental Needs

• Able to stand, walk, and be on your feet for prolonged periods throughout your shift
• Able to read and follow instructions written in English
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift, and carry supplies and equipment weighing up to 55 pounds; using appropriate techniques and tools
• Able to maneuver packages of any weight above 150 pounds with appropriate equipment and/ or assistance
• Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors
• Able to comply with and enforce all health, safety and personal hygiene policies and standards

Responsibilities

• Clean, maintain and perform general preventive maintenance on the smoker
• Prepare smoked meats according to recipes and specs
• Maintain the fire for the smoker
• Anticipate and adjust to needs for meat pars on the line
• Put away, organize and rotate proteins
• Taste & test all smoked meats
• Write prep list and place order for proteins