Butcher

Butcher Boston is one of the most beautiful and important cities in the country – rich in history, energy, and culinary excellence. We've had our eye on it for a while. So, after twenty years of building Hawksmoor in the UK, Ireland, Chicago, and New York, we've finally made it to Boston. In Fort Point, we've found a home that reminds us of where Hawksmoor began two decades ago – the character, community and creativity. At 15 Necco Street (Platinum LEED-certified – a natural fit for our commitment to sustainability and our B-Corp values), we'll have space for 200+ guests, private dining and event spaces, a bar program recognized by the James Beard Foundation and Tales of the Cocktail, sweeping views across Fort Point Channel, and an outdoor terrace made for long lunches and celebratory dinners. Work somewhere awesome: Careers with Hawksmoor Restaurants are among the best- generous pay and benefits, award winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). Recognized as one of the top 100 companies to work for in the UK for fourteen years in a row and we endeavor to do the same in the US. Everything we do is built around great steak, and the butchery section is where that starts. As a Hawksmoor Butcher, you are responsible for breaking down, trimming and portioning our beef to exacting standards, protecting yield and making sure every cut that leaves your bench is one we would happily put in front of a guest. You will need strong butchery skills, a deep knowledge of a wide variety of cuts, and real pride in quality, consistency and presentation. Hawksmoor is proud to be an inclusive workplace that welcomes everyone and lives by its values. Responsibilities include but are not limited to: Guest Experience Competently run the butchery section, with a basic understanding of all kitchen sections. Demonstrate strong butchery skills, including breaking down primals, seaming, boning, trimming, tying and accurate portioning. Maintain an excellent working knowledge of a wide variety of cuts, their characteristics and how each one should be prepared for service. Understand what is required to meet Hawksmoor standards and consistently follow specifications with precision. Portion and present every cut accurately and consistently to Hawksmoor standards. Maintain a strong knowledge of beef quality, including marbling, color, aging, fat cover and overall condition. Protect yield through careful cutting, accurate weights and intelligent use of trim and secondary cuts. Prepare butchery for larger groups, including Private Dining Rooms (PDR) and large parties. Show genuine care for delivering an excellent guest experience. Consistently deliver the highest quality product from the butchery section. Team Engagement & Culture Embody Hawksmoor values with a positive, proactive, and professional attitude. Seek out, welcome, and act on feedback from peers and managers. Support other team members during service and contribute to a collaborative team environment. Share your knowledge of cuts, quality and technique with the wider kitchen team. Show genuine care for both the team and the overall guest experience. Support kitchen managers in promoting team welfare, including preparing high quality family meals. Health & Safety Adhere to all allergy awareness, cleanliness, and food safety procedures. Complete all required training and consistently uphold hygiene standards. Follow opening and closing checklists accurately and consistently. Take responsibility for the clean, efficient running of your section. Maintain accurate labeling, storage, shelf life and temperature control for all raw product. Work safely with knives, saws, grinders and vacuum sealers, and keep all equipment clean, sharp and well maintained. Follow strict cross-contamination controls between raw product and all other areas of the kitchen. Operational Standards Manage time effectively to support butchery production, service, and daily operational needs. Prepare and maintain mise en place so the butchery section is fully stocked and service ready. Maintain good product rotation and understand par levels for service requirements. Record yields and weights accurately and understand their impact on cost and margin. Recognize how errors affect both guest experience and the wider business. Understand and follow stock rotation and storage procedures. Actively work to reduce waste and improve efficiency, making full and creative use of every part of the animal. Work closely with the Receiver and Head Chef on quality checks and any issues with incoming product. Comply with lateness and absence policies. Purpose & DEIB Use inclusive, respectful language and treat everyone with empathy and fairness. Be knowledgeable about Hawksmoor's charity partners and sustainability goals. Actively follow waste reduction and recycling initiatives. Demonstrate a strong understanding of ingredient sourcing, particularly our beef, our farmers and the standards we hold them to. Understand the significance of Hawksmoor being a B Corporation. Physical and Mental Demands Mobility: Must be able to stand for extended periods and move between the butchery section, walk-ins and wider kitchen during the shift. Lifting & Carrying: Regularly lifts and carries primals, boxes and equipment weighing up to ~ 50 lbs. Environment: Must be comfortable working in cold rooms and refrigerated areas for periods of the shift. Dexterity: Repetitive knife work requiring precision, control and manual strength. Communication: Ability to clearly and effectively communicate with kitchen staff and management. Cognitive: Ability to prioritize tasks, follow detailed specifications, maintain accuracy, and work efficiently in a fast-paced environment. Work Environment: While performing the duties of this position, the employee is regularly exposed to moderate to loud noise levels consistent with a high-volume restaurant. The pace is fast and requires multi-tasking under pressure. We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Harri