The Butcher is responsible for the highest levels of food execution and overall sanitation and cleanliness of the prep kitchen, walk-ins and dry storage. They must manage the maintenance and production of the restaurant's meat and fish programs. They receive all of the meat and fish deliveries to ensure proper temperatures are maintained and proper storage and handling occurs preserving the integrity of the product.  They are responsible for keeping the proteins organized, properly stored, and labeled in the walk-ins. They are accountable for the timeliness of production and the efficiency at which they manage their day.

Responsibilities:

• Butchers are responsible for having the proper tools and maintaining the sharpness of their knives to ensure the quality of their butchery.
• Ensure product and quantities delivered match purchase orders.
• Receive only meat and fish of the highest quality and sign the accompanying invoice.
• Prioritize daily tasks so that proteins are butchered in the order needed.
• Butcher all proteins with precision and technique, and as specifically requested by the Back-of-House Management team.
• Complete all butchering tasks on a daily basis to ensure the restaurant’s success.
• Facilitate stock production including straining, cooling and storing. 
• Properly date, label and store proteins.
• Maintain organization of the meat and fish walk-ins, according to FIFO procedures and the Health Department’s standards and regulations.
• Change the ice on iced proteins, as needed, throughout the day and at the end of every shift.
• Intensively clean the meat and fish walk-ins weekly.
• Maintain the utmost cleanliness and sanitation of the butcher station, meat and fish walk-ins and kitchen, overall.

Qualifications:

• Basic butchering skills, techniques and knowledge of operating and maintaining basic kitchen equipment: knives, stove, ovens, fryers and pasta equipment.
• Ability to work a variety of shifts.
• Safe work habits.
• Ability to communicate effectively.
• Ability to follow instructions and procedures.
• Effective time management skills.
• Able to learn basic tasks and follow instructions.
• Knowledge of basic sanitary guidelines.
• Capability to stand for prolonged periods of time
• Lift up to 50 pounds of weight
• Ability to reach, bend, stoop, climb up and down stairs, walk, carry multiple objects
• Ability to work in an environment with hot and cold conditions

• Medical, Dental, Vision Insurance options for full time employees
• Paid Time Off, increases with length of service
• Daily family meal provided
• Team outings, trainings, and speakers
• Flex spending options (medical, transit, parking, dependent care)
• Bi-monthly restaurant dining vouchers ($1,080 annual value)

Physical Demands 

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be all responsibilities or qualifications of the job.

Craft New York is an EEO Employer