BUTCHER

Butcher

The Butcher is responsible for preparing various cuts of meat, poultry, and seafood for restaurant or retail use. The ideal candidate is skilled in meat processing, has an excellent understanding of food safety, and takes pride in ensuring that every cut meets the highest standards.

Key Responsibilities

1. Meat Cutting and Preparation
   • Cut, trim, and prepare meat and poultry for use in the kitchen or sale in a retail setting.
   • Ensure that cuts of meat meet the restaurant's specifications and portion standards.
   • Grind meats, prepare sausages, and package portions as needed.
2. Food Safety
   • Follow all safety and sanitation guidelines to ensure proper handling and storage of meats.
   • Maintain a clean and organized workstation, including the cutting boards, knives, and refrigeration areas.
   • Monitor the quality and freshness of all products and report any issues to management.
3. Inventory and Supplies
   • Manage inventory of meats, including ordering supplies and checking deliveries for accuracy.
   • Ensure that all meats are stored at the appropriate temperature and labeled correctly.
4. Team Collaboration
   • Work closely with the kitchen and management team to meet production needs.
   • Assist with menu planning or special cuts as requested.

Qualifications

• Previous experience as a butcher or meat cutter is required.
• Strong knowledge of various meat cuts and butchery techniques.
• Ability to work in a cold environment and handle heavy lifting.
• Excellent knife skills and attention to detail.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.