Butcher - Fioretta

Fioretta is seeking an experienced Butcher to join our culinary team. This role is responsible for the fabrication, portioning, preparation, and quality control of premium proteins while maintaining the highest standards of food safety, consistency, and presentation. The ideal candidate is detail-oriented, organized, and takes pride in craftsmanship while thriving in a fast-paced, high-volume steakhouse environment.

Responsibilities + Duties

• Fabricate, trim, portion, and prepare premium cuts of beef, pork, poultry, lamb, and seafood according to company specifications.
• Maintain consistency in portion sizes, quality, and presentation standards.
• Inspect all proteins upon delivery to ensure quality, freshness, and proper specifications.
• Properly label, rotate, and store products following FIFO procedures and food safety standards.
• Minimize waste through proper utilization of products and accurate cutting techniques.
• Maintain inventory levels and communicate ordering needs to the Executive Chef or Sous Chef.
• Safely operate and maintain butcher equipment including band saws, slicers, grinders, knives, and vacuum sealers.
• Maintain a clean, organized, and sanitized butcher station throughout each shift.
• Follow all sanitation, HACCP, food safety, and health department regulations.
• Assist with production and prep as needed to support daily kitchen operations.
• Communicate effectively with chefs and kitchen staff regarding product availability and production needs.
• Complete opening, running, and closing duties as assigned.
• Maintain a professional appearance and contribute positively to the kitchen team.
• Perform additional duties as assigned within the scope of the role.

Minimum Qualifications

• Previous butcher or meat fabrication experience required; steakhouse or fine dining experience strongly preferred.
• Strong knowledge of premium beef cuts, portioning techniques, and meat quality standards.
• Experience using commercial butcher equipment safely and efficiently.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to work efficiently in a fast-paced, high-volume kitchen.
• Availability to work mornings, evenings, weekends, and holidays based on business needs.

Physical Demands + Work Environment

• Ability to stand for extended periods (up to 8+ hours per shift).
• Ability to frequently lift and carry up to 75 pounds.
• Frequent bending, reaching, twisting, and repetitive knife work.
• Ability to safely operate sharp knives and commercial butcher equipment.
• Comfortable working in refrigerated environments and around raw proteins.
• Ability to work efficiently in a fast-paced kitchen environment.

Core Competencies

• Accountability
• Adaptability
• Attention to Detail
• Communication Skills
• Food Safety & Sanitation
• Integrity
• Organization
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with kitchen equipment and food preparation techniques

Benefits + Perks

• Paid Leave
• Commuter Benefits
• 401(k) + Company Match
• Company-paid Employee Assistance Program
• Food & Beverage Discounts

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability, or protected veteran status.