Required Years of Experience
2 years
Job Details
Back Kitchen Growth Role – Tuesday–Saturday 12PM–7PM – Boca Raton
Boca Raton, FL – In Person
Tuesday–Saturday
12:00 PM – 6:30/7:00 PM
Growth role inside a fast-paced, scratch butcher-deli
Must be local and able to reliably commute
Ideal for:
• A young cook who wants to grow fast
• Someone who takes pride in showing up early
• Someone who wants exposure to butchery, charcuterie, and premium product
• Someone who can move with urgency but stay positive
Beauregard’s Fine Meats & Butchery is a craft-driven butcher shop and prepared foods program rooted in whole animal butchery, in-house charcuterie, dry-aging, and restaurant-level execution. We operate with high standards, disciplined systems, and a deep respect for traditional technique.
We are seeking a strong, detail-oriented cook who wants to grow within a serious meat-focused program.
Responsibilities:-
Execute high-volume sandwich and hot food service with precision
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Assist with whole animal fabrication and portioning
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Support brining, curing, smoking, and charcuterie production
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Maintain strict cleanliness and organization standards
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Follow systems while contributing to process improvement
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Assist with prep for ticketed dinner events and special projects
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2+ years professional kitchen experience preferred
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Interesting in developing and learning new skills and techniques
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Calm under pressure
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Respect for process and consistency
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Interest in learning or refineing butchery and traditional technique
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Self-motivated with high personal standards
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Exposure to whole animal breakdown and making things from scratch
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Hands-on charcuterie production
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Opportunity to grow for growth
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A disciplined, craft-driven environment
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Competitive pay based on experience
$18–27/hr + tips
Pay based on experience, work ethic, and growth trajectory.
If you care about craft, consistency, and long-term growth, we’d like to meet you!
Compensation Details
Compensation: Hourly ($18.00 - $27.00) plus tips
Estimated Weekly Tips: $200.00
Benefits & Perks: Paid Time Off, Potential Bonuses, Dining Discounts, Tips are split between staff and can add significant hourly pay
Required Skills
Attention to Detail
Ability to work in a fast paced environment
Team Collaboration
Adaptability
Problem Solving Skills
Time Management
Willingness to Learn
Creativity in Food Preparation
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Beauregard’s Fine Meats was built from a deep respect for whole animal cookery, classical technique, and doing things the right way — even when it takes longer.
After training in farm-driven and ingredient-focused kitchens in Seattle, New York, and California — working under multiple James Beard–recognized chefs — I became increasingly drawn to nose-to-tail cooking, charcuterie, and traditional preservation. Over time, that focus evolved into a craft butcher shop and prepared foods program rooted in integrity and process.
At Beauregard’s, everything is done in-house: brining, curing, pickling spice blends, smoking, dry-aging, fabrication, and slicing to order. Many of our products take days — sometimes weeks — before they reach the counter. We operate with restaurant-level execution inside a butcher shop format, combining classical European technique with a modern New American sensibility.
The goal has always been simple: build a lasting food institution centered on craftsmanship, discipline, and community — while mentoring cooks who care about doing things properly.
