Restaurant Schedules

Restaurant schedules are normally planned 4 weeks in advance, they are divided into different week numbers the current week normally on the very top.

Click on the Week number to view that Schedule, To request specific days and/or time off please use the employee request form on the employee request page.

Kitchen Schedules

Kitchen schedules are normally planned 4 weeks in advance, they are divided into different week numbers the current week normally on the very left.

Click on the Week number to view that Schedule, To request specific days and/or time off please use the employee request form on the employee request page.

Utility Schedules

Kitchen schedules are normally planned 4 weeks in advance, they are divided into different week numbers the current week normally on the very left.

Click on the Week number to view that Schedule, To request specific days and/or time off please use the employee request form on the employee request page.

Office / Management Schedules

Kitchen schedules are normally planned 4 weeks in advance, they are divided into different week numbers the current week normally on the very left.

Click on the Week number to view that Schedule, To request specific days and/or time off please use the employee request form on the employee request page.

Steakout Employee Resources

Below you will find information & documentation that you will need in relation to HR & HACCP matters. for further information in relation to any of these matters please contact you Manager.

File NameDescriptionRequiredLink
Hand-washing TechniquesThis is the technique that is to be used when hand-washing at the Steakout LimerickOnlineOnline
COVID -19 Return to WorkReturning to Work Instructions regarding COVID 19 RegulationOnlineOnline
COVID -19 Work InstructionFood Safety Programme in relation to COVID 19. ALL STAFF are required to read and sign this programme OnlineOnline
COVID -19 GuidanceThis is an information booklet for food related businesses in relation to COVID 19To ReadView
COVID -19 Food Safety ProgrammeThis is the Texassteakout food safety programme in relation to COVID 19To ReadView
COVID -19 Safety PolicyThis is the Texassteakout safety policy in relation to COVID 19To ReadView
COVID -19 Return To WorkThis is an information booklet for food related businesses in relation to COVID 19To ReadView
Food Safety SystemThis is an overview of the Steakout HACCP OperationsTo ReadView
Safety StatementThis is the Texas steakout Safety StatementTo ReadView
Cleaning ProgrammeThis is an overview of the Texassteakout cleaning programmeTo ReadView
Employee HandbookThis is the Texassteakout employee handbook that contains information in relation our company procedures rules and regulationsTo ReadView
Job DescriptionsThis is a listing of the Texas Steakout Job descriptions for Kitchen StaffTo ReadView
Job DescriptionsThis is a listing of the Texas Steakout Job descriptions for Restaurant StaffTo ReadView
Covid 19 Safety at workThis is a short back to work safely Induction Programme for all employees at the Steakout LimerickTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals AD-10 EATON DEGREASER MSDS that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals AD-12 EATON SANITISER that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals AD-48 RIVIERA SUPREME DETERGENT that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals AD-50 RIVIERA SUPREME RINSE that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals Jet Oven Cleaner MSDS that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals Revel Wash Up MSDS that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView
Cleaning Chemicals This is the instruction / Safety & data sheet for the cleaning Chemicals ULTRA AX that we use at the Steakout. You are required to read / understand and follow the instructions as provided by manufacturerTo ReadView

Requests & Requisitions

Please use the links below to request and/or return a Steakout uniforms, Please note that when requesting time off this is best done well in advance, Preferably a month out, however, we are understanding of last minute events and will do our best to accommodate them

With regard to sickness please use the link below to notify us of you being unable to attend work due to sickness. Please also be mindful of the amount of notice you are required to give (See employee contracts for details)


New Employee Onboarding

The Texas Steakout operates an automated payroll system. In order to get paid & paid on time click on the payroll sign up button below, This will take you to a payroll form where you enter personal information such as PPS numbers / bank account numbers / Contact & legal Information.

Once completed and processed you will receive via email your employment contract and relevant information about your terms and conditions of employment. Please contact your hiring manager for a password.

Regards
HR @ The Steakout


As the Texas Steakout is a food service business there are certain criteria that has to be met for all new employees at the restaurant, There is also a certain level of basic training & understanding that needs to be done before you start work.

All these requirements & basic training are done online. [ Links Below ] they are broken into 7 different forms, Simply click on the button, this will take you to the documentation that you are required to read & understand. Once this is done you will be required to sign as an indication of your understanding.

All 7 Forms are required to be signed off on before you start work.

Regards
HR @ The Steakout


Below you will find information relating other aspects of health & safety at the Steakout along with the Texas Steakout Employee handbook and other relevant information that pertains to new employees.

When you get a chance can you please familiarize yourself with this information

Regards
HR @ The Steakout


Important Memos & Updates

Please be aware that you are required to familiarise yourself daily with HSE update in relation COVID 19, The Link is at the bottom "HSE- Covid 19 Updates"


Recruitment


Recruitment at the Texas Steakout



Various jobs and positions become available at the Steakout from time to time. We are on the constant lookout for the best Chef’s, Cooks, Waiting Staff, Kitchen Staff, Cleaning Staff & Office Staff.

If you know of anyone who would be a good fit for the Steakout, or you have any colleagues looking for work you can refer them to either recruitment site below.

Thanks
The Steakout Team