Butcher

Join our dynamic culinary team to provide globally inspired, locally sourced, and nutritionally balanced meals to leadership and clients at our new 270 Park Location 

As a Butcher for Amenity Services, you will be responsible for the fabrication of all the protein items that the culinary team.  Butchering of Meat, Seafood & Poultry to the specifications for the various department's needs. Proteins will be used for can include items for buffet production, a la carte service and execution of catered events. The Butcher will be responsible for efficient Inventory Management of all necessary items. Our executive buffet menu changes daily and a la carte menu changes monthly to highlight seasons and engage our repeat guests. We encourage all our team members to participate in development of products to be utilized throughout the program.  Teamwork is a fundamental part of being on the JPMC Culinary team member and at times you may be asked to contribute in other ways to tour culinary team as the arise. 

This unique and exciting opportunity offers career development, creative input, and livable hours (Monday through Friday operation). As we get ready to move into New York’s largest all-electric building, our new 270 Park  headquarters, we are redoubling our sustainability commitment.

Job Responsibilities:

• Safely and consistently perform meat cutting, grinding, processing, packaging & sous vide packaging while maintaining a high standard of sanitation
• Produce a variety of cuts and sizes using nose-to-tail butchery techniques, ensuring all parts of the animal are utilized effectively
• Prepare restaurant-ready proteins and value-added meat products for service periods, ensuring they meet culinary standards
• Produce crossover products such as stocks, broths, renderings, and charcuterie, contributing to a diverse range of offerings from the butchery
• Maximize the use of all meat products, ensuring they are efficiently processed for both kitchen service and retail sale
• Collaborate closely with the kitchen team to manage and maintain back-of-house inventories, ensuring timely and accurate stock levels
• Maintain accurate record keeping and documentation for all meat production processes, tracking inventory, processing details, and compliance with food safety standards
• Uphold exceptional standards of sanitation, organization, and cleanliness throughout all areas of meat preparation and processing
• Properly use, clean, and maintain knives, hooks, saws, grinders, and other specialized butchery equipment to ensure safety and efficiency
• Adhere to food safety compliance regulations and maintain equipment according to safety and maintenance standards
• Assist with other kitchen operations when necessary, supporting the overall function of the culinary team as needed
• Ensure food quality, freshness and presentation meet JPMC standards.
• Adhere strictly to NYC Sanitation Code policies.
• Collaborate respectfully within a diverse team environment.
• Exhibit a strong work ethic, teamwork, and customer-focused approach.
• Keep work area clean, neat and organized.
• Demonstrate proficiency with cooking methods, ingredients and equipment.

Required qualifications, capabilities, and skills:

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 50 lbs.
• Ability to stand for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climb steps regularly