We are seeking an enthusiastic and capable Butcher to join our exceptional team of service leaders! The Butcher fabricates proteins from sub primal cuts up to full carcasses. This candidate must be self-sufficient and organized to maintain a daily/ weekly/ monthly pars/ inventory.

Le Jardinier New York is a modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry.

Your Responsibility:

• Cuts, trims, bones, and ties meats, such as beef, pork, poultry, whole fish and lobster, to prepare meat in cooking form.
• Master tools necessary to role including bandsaw, hand saw(s), various types of knives and other job specific equipment.
• Receives, inspects, and stores meat upon delivery, to ensure meat quality, consistently communicates with the senior leadership team on a daily basis. 
• Records quantity of meat received and issued to cooks or keeps records of meat sales.
• Monitor’s product to minimize waste and spoilage. Understanding cross utilization of products and the importance of usable and unusable waste.
• Maintains accountability, organization, and overall cleanliness and well-being of cut shops at all times.
• Positive attitude, willingness to learn and grow as an individual and team player.
• Executes designated station without support under normal conditions.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down workstation at the conclusion of the shift.
• Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains high-level of knowledge regarding the company’s products and SOP’s.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
• Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Employee Handbook.
• The company reserves the right to add or change duties at any time.

Qualifications:

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.