Butcher

Summary: Under the direction of the Line Cook- Kitchen Manager, theButcher is responsible for receiving, preparing, and cutting all poultry and meats for the kitchen operation. Reports to: Line Cook- Kitchen Manager Job Duties: Sharpen, clean and adjust cutting equipment Receive, inspect, and store meat upon delivery Cut, slice, bone, or grind pieces of meat to specification Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability. Store meats in refrigerators or freezers at the required temperature Maintains quality inventory control of all poultry and meat items. Responsible for the proper rotation, storage temperature and environment required. Clean equipment and work areas to maintain health and sanitation standards. Able to lift up to 30 pounds Other duties as assigned by supervisor #J-18808-Ljbffr Poultry Science Association