Dave the Butcher, a whole animal butcher, market, and cafe is looking for a butcher and back of house staff. We make everything in house, celebrating the flora and fauna of the Hudson Valley with a focus on local, handmade the hard way, world-inspired cuisine.
The front half of the store is dedicated to our market and cafe - we'll feature house-made charcuterie, salumi (we have a salumi room for dry aging), sausages, and other value-added products. We offer coffee, tea, beer, wine, and liquor. We have 17 seats, 7 of which are at a chef's counter in our open kitchen. We also have a large back yard.
The back half is dedicated to showcasing how to use the products we sell retail; we'll do weekly dinner service to start, with room to expand. Most of what we'll be doing will be educating guests, operating as a specialty grocer, and providing excellent customer service to Beacon's wonderful residents.
We have a large smoker that we'll use to make our own deli items - ham, pastrami, brisket, all the like - that will also activate our weekend programming of our successful popup Bad Luck BBQ. Now's a good time to learn to smoke a brisket.
We operate the Dia: Cafe here in Beacon, as well, so some of the job will be making pantry items that will both be available for retail purchase and will help support our small but robust program at the museum.
We're looking for dedicated hospitalians. All tips are shared within the whole house, and sometimes the back of house staff will be required to do traditional front of house responsibilities; been a cook your whole life but want to learn to make a mean Martini? Always wanted to brush up on latte art?
Our goal isn't to have a front of house or a back of house, but to have a house. We are looking for craftspeople; if you have a dedication to the craft of hospitality and the craft of cooking, butchery, coffe, or bartending and love what you do, great, we're looking for you.
We own and operate a catering company, also called Dave the Butcher, where we cook predominantly over an open fire. In addition to shifts at the shop, there's always room to pick up extra work, and extra money, working events with us.
The team, as it is, is a husband a wife. Dave is a whole-animal butcher, classically trained charcutier, certified sommelier, and long-time bartender. He's worked at Beltex Meats, Foster Sundry, Lilia, Misi, and Rolo's. Melissa's background is in event production, and spent many years as the production manager and producer for House of Yes and their subsidiary events. Our brick and mortar is a culmination of many years of hard work and dedication. It's an ambitious project and requires people who have an open mind and a good attitude. Cooking we can teach, the rest has to come from within.
If this sounds like a fun experiment to be a part of, apply. We ask for two years of experience in a relevant job cooking, bartending, or serving, but if you are eager to learn we're eager to teach. We look forward to chatting.
