The Dinex Group, Restaurant Group of Chef Daniel Boulud, is in search of a talented Butcher to join the culinary team. The Butcher is responsible for the receiving, inspection, and storage of meat and fish upon delivery, to ensure meat and fish quality, following the Health department requirements. This role is an hourly position with a 40-hour work week. 

Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisine. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining seasonal wine tasting dinners, Sunday brunch and intimate, private events. 

Essential Duties:

• Record quantity of meat and fish received and issued to cooks and/or keep records of meat and fish sales
• Cut, trim, bone, tie and grind meat and fish
• Cut bones for sauces
• Shape and lace using boning knife, skewer, and twine
• Estimate requirements and order or requisition meat and fish supplies to maintain inventories
• Clean and sanitize cutting boards, following safety standards and hygiene

Competencies & Qualifications:

• At least 2 years of experience in a high-volume restaurant
• Strong manual dexterity
• Basic understanding of cooking
• Knowledge of FIFO (first in/first out) method
• Strong organizational skills
• Strong English communication skills

Position requires:

• Reference check