Lead Butcher\Chef
Haddon Culinary
741 Haddon Ave, Collingswood, NJ 08108, United States
73 people viewed
Required Years of Experience
5 years
Job Details
HADDON CULINARY
Lead Butcher / Chef – Artisan Meat & Seafood
South Jersey | Full-Time | Five Days per Week
Haddon Culinary is seeking an experienced butcher and culinary professional with exceptional protein
fabrication skills and a passion for craftsmanship, product development, and specialty food retail.
We're looking for someone who understands the craft beyond cutting steaks—someone who can bring
creativity, technical expertise, and pride in their work to a growing meat and seafood department.
Responsibilities
• Fabricate, trim, and portion beef, pork, poultry, lamb, and seafood.
• Produce fresh sausages, smoked meats, cured products, and specialty preparations.
• Collaborate directly with ownership to develop new products and expand our offerings.
• Manage department inventory, rotation, yields, and waste.
• Maintain exceptional standards of organization, cleanliness, sanitation, and food safety.
• Ensure quality, consistency, and attractive retail presentation.
Qualifications
• Professional experience as a butcher, sous chef, executive chef, or other advanced culinary professional.
• Strong knowledge of meat and seafood fabrication.
• Experience in sausage production, smoking, and curing.
• Ability to work independently and take ownership of daily department operations.
• Creativity, attention to detail, and genuine enthusiasm for food craftsmanship.
Schedule: Five days per week, including weekends.
This is an opportunity to help shape and grow a specialty food program with an emphasis on craftsmanship, quality, and creative product development.
Lead Butcher / Chef – Artisan Meat & Seafood
South Jersey | Full-Time | Five Days per Week
Haddon Culinary is seeking an experienced butcher and culinary professional with exceptional protein
fabrication skills and a passion for craftsmanship, product development, and specialty food retail.
We're looking for someone who understands the craft beyond cutting steaks—someone who can bring
creativity, technical expertise, and pride in their work to a growing meat and seafood department.
Responsibilities
• Fabricate, trim, and portion beef, pork, poultry, lamb, and seafood.
• Produce fresh sausages, smoked meats, cured products, and specialty preparations.
• Collaborate directly with ownership to develop new products and expand our offerings.
• Manage department inventory, rotation, yields, and waste.
• Maintain exceptional standards of organization, cleanliness, sanitation, and food safety.
• Ensure quality, consistency, and attractive retail presentation.
Qualifications
• Professional experience as a butcher, sous chef, executive chef, or other advanced culinary professional.
• Strong knowledge of meat and seafood fabrication.
• Experience in sausage production, smoking, and curing.
• Ability to work independently and take ownership of daily department operations.
• Creativity, attention to detail, and genuine enthusiasm for food craftsmanship.
Schedule: Five days per week, including weekends.
This is an opportunity to help shape and grow a specialty food program with an emphasis on craftsmanship, quality, and creative product development.
Compensation Details
Compensation: Hourly ($25.00 - $32.00)
Required Skills
Leadership
Product Development
Collaboration
Inventory Management
Quality Control
Creativity in Product Offerings
Problem Solving
Time Management
Read more
Other jobs you might be interested in
American, Coffee / Tea, Organic, Breakfast / Brunch, Seafood
Quick Service, Casual Dining, Cafe
Open Jobs From Haddon Culinary
CountryLanguage
