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Prep Butcher
COQODAQ
12 East 22nd Street, New York, NY
COQODAQ hiring Prep Butcher in New York, NY

COQODAQ hiring Prep Butcher in New York, NY

COQODAQMore Info

Full Time • Hourly ($22.00 - $25.00)
Expires: Jun 7, 2024

308 people viewed

Required Years of Experience

3 years


Job Details
We are seeking to hire dynamic and experienced Prep Butchers to join our award winning hospitality team as we expand our operations to our newest concept, COQODAQ. Comprehensive on-site training provided for qualified and eager candidates!

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers.

GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, COTE Korean Steakhouse & COTE Miami.

Prep Butchers are dynamic hospitality professionals responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat. Prep Butchers assist the Chef de Cuisine (“CDC”) with maintaining a clean, organized, and beautiful meat locker. They work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer satisfaction and restaurant growth.

Benefits:

  • $22-25 an hour
  • Comprehensive Medical, Dental, and Vision benefits
  • Flexible Spending Account/Health Savings Account
  • Immediate Commuter Benefits
  • Referral Program
  • Career Advancement Opportunities
  • Employee Recognition Awards
  • Paid Time Off
Essential Job Duties & Responsibilities:

  • Sets ups up and breaks down prep station before and after each shift.
  • Maintains and cleans the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
  • Receives deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired. Escalates any issues to chef on duty.
  • Prepares meat into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.
  • Rotates products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
  • Produces all assigned menu dishes according to the daily prep list issued by the Chefs.
  • Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively. Labels, stocks, and organizes all ingredients on shelves for easy accessibility.
  • Complies with nutrition and sanitation guidelines.
  • Works efficiently with kitchen team members and complies with company procedures and food safety standards.
  • Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC.
  • Reports to each scheduled shift on time, in uniform, and ready to work.  
  • Assists other stations or areas of the restaurant when requested by management.
  • Performs additional tasks assigned by the Executive and Sous Chef to maintain the highest standards of food quality, cost control, consistency and cleanliness.
  • Maintains a positive and professional approach with coworkers and customers.
  • Assists other stations or areas of the restaurant when requested by management.
  • Is quick, diligent, and willing to improve.
  • Responsible for training new employees as assigned.
Qualifications:

  • Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
  • Must be reachable by email and able to communicate via phone as well.
  • Communicates information effectively and efficiently.
  • Excellent organizational skills and attention to detail.
  • Possesses a positive, results-oriented, team-player mentality.
  • Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
  • Ability to under pressure and maintain professionalism when working under stress.
  • Knowledge of workplace safety procedures and local Department of Health standards.
  • Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
  • Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
  • Good oral communication skills.
  • Ability to execute recipes and service in adherence with company policy.
  • Proficient knife-handling skills.
  • Culinary Arts degree preferred.
  • Familiarity with Korean cuisine preferred.
  • 3+ years similar experience preferred.
  • Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.While performing the essential duties of this job, the employee is regularly required to:

  • Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
  • Lift and carry up to 50 pounds.
  • Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
  • Frequently utilize the stairs, often while lifting and carrying heavy items. 
  • Occasionally crouch and climb.
  • Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
  • Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
  • Handle heavy equipment and machinery.
  • Stand for prolonged periods at a work station.

COQODAQ fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at [email protected].


Compensation Details

Compensation: Hourly ($22.00 - $25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program


Required Skills

Poultry Butchery

Advanced Knife Skills

Food Safety Knowledge

Can Lift Up to 30 Lbs

Portioning

Meat Cutting

Cleaning / Sanitation


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Korean

Upscale Casual, Restaurant Group

Part of Gracious Hospitality Management

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening this winter: COQODAQ, our new fried chicken concept, which will be just two blocks from our COTE NYC location. We're looking forward to sharing more information in the coming months!

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