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Butcher
Bazaar Meat
110 North Wacker Drive, Chicago, IL
Bazaar Meat hiring Butcher in Chicago, IL

Bazaar Meat hiring Butcher in Chicago, IL

Bazaar MeatMore Info

Full Time • Hourly (Based on Experience)
Expired: May 5, 2024

Sorry, this job expired on May 5, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

APPLY ONLINE AT QHIRE.NET/BAZAAR

We have created the ultimate mosaic of culinary force under one roof and your specialized skills are a cornerstone of our success—you put the “meat” in Bazaar Meat, (and the “Mar” in Bar Mar.), Your attention to detail, craftsmanship and efficiency shine through in every dish and every display, and you posess an encyclopedic  knowledge of “Best Practices” when it comes to your craft. Your duties will include working closely with the souschefs, receiving team, and purveyors to maintain the highest standards of quality for every protein that enters our kitchen, storing them properly, ensuring that all ingredients are used in the correct order (FIFO), and that the meat coolers and cutting room are pristinely clean and ready for a health inspection at all times.  Through your busy hands will pass tens of thousands of dollars of premium food every day, you will be expected to be knowledgeable about these ingredients, to treat them with respect and demonstrate to your peers how proteins should be handled, to coordinate any returns or rejects with the A.M. sous chef and prep team, and to shuttle the various ingredients to their appropriate places in the kitchen with appropriate labels and dates.  You will be expected to take ownership & to keep your sous-chefs apprised of any issues.  In particular, we will be leaning on you for help in determining appropriate par levels for our ingredients as we try to balance daily business with storage space and freshness, thus you will need to stay apprised of business levels, special functions, incoming orders, and have an innate feel for the ebb and flow of ingredient consumption. Helping to “police” the meat storage areas on a regular basis is part of your daily routine,  you are the extra eyes and ears who takes it personally if you notice another cook abusing your work, we want the cooking staff to know that someone is watching, and is going to notice when they try to cut corners.

The Butcher prepares meat and fish for Bazaar Meat and Bar Mar using a wide variety of processes including dangerous equipment, sharp knives, and the ever-present danger of cross-contamination.  The Butcher will remain focused and vigilant at all times, will work in an  organized, clean, calm and safe manner without exception—always asking for help when needed rather than rushing or cutting corners.  The butcher will be responsibe for handling, deboning, trimming, tying, grinding, or tenderizing cuts of meat, and also incharge of storing, weighing, and labeling their product. They may work with beef, poultry, pork, lamb, or seafood, and they may be responsible for creating specialized meat products such and ham or sausage.

If you’ve been reading closely, you’ll have noticed that there’s a lot of responsibility involved in this position. As much as that is a challenge it’s also an absolutely wonderful opportunity.  You must prove yourself first, but this is one of those jobs that the right person can turn into much more than just a job.  If you can excel at this job—if you’re “the Meat person” at Bazaar Meat by Jose Andres-- you’ll have demonstrated true organizational skills, communication skills, intense and specialized product knowledge, trustworthiness, time management, attention to detail, some leadership skills, and the ability to handle real responsibility & ownership.  Those qualities are exactly what  we’re looking for in our very best performers and you’ll have put yourself in a very, very good position for your career future. 

Job Focus:
Focus is on, but not limited to the following:

  • Arrange cuts of meat and place them in an attractive manner in the display case.
  • Weigh and label a variety of cuts of meat for the resturaunts.
  • Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired
  • Use skewers, bone knives, twine, and other tools to lace tie and shape roast.
  • Prepare meat into forms ready for cooking a variety of actions, including boning, tying, grinding, cutting and trimming to make it easier on the cooks.
  • Rotate products to reduce thr chance of any meat spoiling to reduce waste and loss of profits.
  • Chill, store, label and date all production according to health department guidelines and Bazaar standards
  • Schedule your break at an appropriate time and communicate with your co-workers and managers who will be covering your duties during that time.
  • Must love and support your team!
  • Comply with established sanitation standards, personal hygiene and health standards
  • Store protiens properly and safely, marking date and time according to health department regulations and Bazaar standards
  • Communicate with sous chefs and line cooks constantly about the condition of the restaurant’s protein inventory
  • Maintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparation
  • Monitor and minimize waste and actively work to maximize profitability
  • Approach every day with an aggressive, pro-active, “can-do” attitude and calm, competent professionalism

Desired Qualifications:

  • Prefer one to three (1-3) years of work experience
  • Must be able to routinely life 50lbs of weight
  • Must have precise knife cuts and skills
  • Organized and able to work in a fast paced, high-pressure environment and be well aware of good sanitation principles and health department procedures
  • Has a great positive attitude, a passion for great food, and above all a team player
  • Culinary degree preferred but not required
WE ARE AN EVERIFY EMPLOYER

Compensation Details

Compensation: Hourly (Based on Experience)

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


Required Skills

Specialized Culinary Skills

Attention to Detail

Craftsmanship

Efficiency

Knowledge of Best Practices in Culinary Arts

Working Closely With Team Members

Maintaining High Standards of Quality

Proper Storage of Ingredients

Following FIFO Method

Maintaining Cleanliness and Readiness for Health Inspections

Knowledge of Ingredient Handling and Preparation

Coordination of Ingredient Returns or Rejects

Determining Appropriate Par Levels for Ingredients

Monitoring Business Levels and Ingredient Consumption

Policing Meat Storage Areas

Organizational Skills

Communication Skills

Product Knowledge

Time Management

Leadership Skills

Ownership and Responsibility

Read more


View Job Description

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Fine Dining

Part of Gibsons Restaurant Group

José Andrés’ ThinkFoodGroup, in partnership with Chicago’s Gibsons Restaurant Group, brings to life Bazaar Meat, Bar Mar, & Café by the River in the new Bank of America Tower at 110 N. Wacker. This joint venture represents an unprecedented pairing of Gibsons Restaurant Group’s Lombardo family with the two-Michelin star Chef Andrés, combining the culinary ingenuity of his ThinkFoodGroup with the operational expertise of the Gibsons team. TFG and GRG are collaborating to bring diners an unmatched level of hospitality and an authentic culinary experience.

Bazaar Meat is a wild and wonderful celebration of the carnivorous, in all its forms. Guests at Bazaar Meat are invited to begin their evening with cocktails at Bar Mar and then progress upstairs to the extraordinary dining room, which takes open kitchens to the next level —from the dramatic fire kitchen with wood grills and rotisseries to the raw bars for ceviches, carpaccios and tartares.

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