Butcher

Wood-Fired, Technique-Driven Neighborhood Restaurant

We’re a neighborhood restaurant built on consistency, technique, and care. Our food is simple by design and demanding in execution. We cook with wood fire, break down whole animals, make pasta by hand, and focus on details that don’t shout but matter deeply.

Our butcher program is an important part of how we cook. Each week, we break down a side of beef, fabricating cuts for the menu and preparing product for dry aging. We also process pork for mortadella, sausages, and other charcuterie projects. Much of this role is hands-on production, built around consistent weekly prep and repeatable techniques that support the needs of the kitchen. Alongside this core work, there are opportunities to contribute to seasonal specials and collaborate with the management team on recipe development as your skills grow.

We’re looking for a butcher who takes pride in their craft, understands the importance of thoughtful product utilization, and wants to continue developing their skills within a collaborative kitchen. This role requires patience, organization, and a strong foundation in technique, with an appreciation for the work that happens before ingredients ever reach the line.

This is a place for cooks who want to stay, develop real skills, and work in an environment that supports both professional growth and a healthy lifestyle.

• Humility, curiosity, and respect for the craft

• A positive, team-first attitude — no ego

• Consistency over flash

• Thoughtful whole-animal utilization and respect for the product

• Growth through repetition, feedback, and care

• Showing up on time, prepared, and ready to work

• A genuine desire to learn and improve every day

• Patience and focus; foundational techniques require precision

• An understanding of how thoughtful butchery supports the menu and the broader kitchen

• Strong organizational skills and attention to detail

• Responsibility for product quality, yield, storage, and food safety

• Clean, organized, and thoughtful work habits

• The ability to work independently while communicating and collaborating with the larger kitchen team

• 1–3 years of experience in a professional kitchen preferred

• Butchery experience is a plus, but a willingness to learn and grow into the role is essential

• Familiarity with knife skills, protein fabrication, or foundational prep techniques

• Willingness to take direction, ask questions, and receive feedback

• Understanding of safe food handling, proper storage, and sanitation practices

• Interest in whole-animal butchery, charcuterie, curing, smoking, and preservation

• Work alongside our existing butcher to support the restaurant’s butchery program and daily production needs

• Assist with receiving and breaking down a side of beef weekly

• Fabricate steaks and other cuts for the regular menu, organizing dry aged cuts
  

• Monitor product quality, aging timelines, inventory, and yield

• Prepare bolognese and other foundational components that support core menu items

• Produce charcuterie and cured products, including mortadella and house-cured, smoked bacon

• Assist with additional preparations and projects for seasonal menus, specials, private events, and menu development

• Maintain accurate inventory and communicate product needs and availability with the kitchen team

• Follow proper procedures for labeling, dating, storage, sanitation, and food safety

• Maintain an organized, clean, and efficient butchery workspace

• Take ownership of assigned projects and prep while supporting the broader goals of the kitchen

• Take pride in leaving the kitchen better than you found it

• Health, Dental, and Vision Insurance available

• Paid Time Off

• Commuter benefits

• Employee discounts across our family of businesses (Radio Bakery, Hellbender)

• Steady, balanced hours

• Open availability
  

• Strong foundational knife skills and a commitment to maintaining sharp knives

• Willingness to learn whole-animal butchery and develop skills in charcuterie, curing, and preservation

• Strong teamwork and communication skills

• Commitment to cleanliness, organization, and food safety

If you’re looking for a kitchen where the standards are high, the food is honest, and the goal is to build a long-term career, not just a résumé line, we’d love to hear from you.

Compensation: Hourly ($20.00–$24.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

• Ability to work in a fast-paced environment

• Communication

• Ability to Work Under Pressure

• Commitment to Continuous Learning

• Adaptability in a Dynamic Environment

• Commitment to Quality and Standards

• Strong Organizational Skills

• Attention to Cleanliness and Hygiene

• Knife Skills and Product Fabrication