Butcher

We are looking for an experienced Butcher position to assist running our back of house operation.

Job Summary

The Butcher is responsible for delivering a high quality, efficient, and technically excellent production of all meat, fish, and seafood for all. The Butcher will prepare all meat, fish, and seafood for all the Kitchens.

Duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety and Quality standards.

Responsibilities

• Prepares all meat, fish, and seafood. This includes but is not limited to thawing, de-boning, cleaning, grinding, mincing, portion control, cutting and marinating the meat, fish, and seafood
• Responsible for proper storage and defrosting procedures
• Actively involved in the daily food preparation with duties in the kitchen to meet the high standard and quality for all restaurants
• Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the company standards
• Cleans and sanitizes all butcher equipment after each use and maintains a work area in accordance with Public Health Standards
• Ensures that the production, preparation, set-up, and presentation of the food is completed on time and is always of the highest quality
• Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
• Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Senior Sous Chef and/or the Executive Chef
• Utilizes kitchen equipment correctly and carefully and reports any broken equipment immediately to the Senior Sous Chef
• Ensures accurate inventory, availability, and rotation of products daily
• Ensures that all work equipment, tools, personal protective equipment (PPE), chemicals and safety devices are being used as per company standards

Knowledge, Skills, Abilities

• Highly experienced in thawing, de-boning, cleaning, grinding, mincing, portion control, cutting and marinating meat
• Strong knowledge and experience in Public Health Standards related and HACCP
• Knowledge of storeroom operation and procedures, as well as the handling of perishable goods
• Ability to work in a fast paced

Education and Experience

• Minimum of five (5) years’ experience as a Butcher or similar position for a five-star establishment
• 3 Year Hospitality Management or equivalent culinary university degree.

Contract length: 12 months

Job Types: Full-time, Contract