Position: Butcher
Reports to: Chef de Cuisine and/or Executive Chef, Sous Chef(s)
Position Classification: Non-exempt
Pay Type: Hourly

Purpose

• The position of Butcher is responsible for cutting and trimming meat and/or fish from larger, wholesale portions into steaks, chops, roasts, and other cuts. The butcher will also prepare meat and or fish for service, by weighing and portioning the meat/fish.

• Maintaining quality control of the products coming into the restaurant.
• Fabrication and portioning both meat and fish.
• A general knowledge and understanding of charcuterie.
• Proper maintenance and organization of the protein walk-ins.

Primary Responsibilities

• Should have an extensive understanding and knowledge of protein fabrication, cures, andsausage production.
• Able to receive deliveries and perform quality inspections of meat, fish and other products.
• Working as part of a team to ensure that all tasks are completed in order of priority and in theallotted time frame.
• Adhering to food safety and sanitation controls.
• Ensuring that all fabrications are produced equal to or above the minimum set standards.
• Ensuring astute portion control, waste control, and adhere to par levels within the department.
• Always maintain superior personal hygiene practice.
• Has a basic understanding of HAACP guidelines and sous vide techniques. Understands thelogging and storage of HAACP items.

Service Standards

• Maintain the high standards of cleanliness and appearance throughout the kitchen.
• Follow all company policies and procedures including recently created and evolving COVID guidelines.
• Follow all Department of Health (DOH) standards.