The Butcher is responsible for the expert preparation and portioning of meats, ensuring that all cuts meet the restaurant's quality standards. This role involves maintaining high levels of hygiene, adhering to food safety protocols, and collaborating closely with the culinary team to support menu requirements and special events. (Se Habla Español)
Duties & Responsibilities
Receive and inspect meat deliveries for quality and safety standards.
Cut, trim, debone, and grind meats such as beef, pork, poultry, and fish.
Utilize equipment like grinders, slicers, and band saws for meat processing.
Weigh, wrap, label, and price meat cuts for kitchen use.
Store meats at appropriate temperatures to maintain freshness.
Maintain cleanliness of work areas, equipment, and utensils, complying with sanitary and safety regulations.
Monitor inventory levels and order supplies as necessary.
Collaborate with chefs to forecast meat requirements based on menus and events.
Assist in training junior kitchen staff on meat handling and safety procedures.
Perform additional duties as assigned within the position's scope.
Qualifications Required
Proficient in various meat-cutting techniques.
Knowledge of meat grades and quality indicators.
Familiarity with food safety and sanitation standards.
Ability to operate butchery equipment safely.
Physical Requirements
Ability to lift heavy meat cuts and stand for extended periods.
Comfortable working in cold storage environments.
Manual dexterity to operate cutting tools and equipment.
Work in a fast-paced and demanding environment, demonstrating excellent time management and multitasking skills to meet deadlines and deliver high-quality results.
