Butcher

Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We’re exactly what we sound like though, a meat‑centric restaurant with breathtaking views of the Pacific. Competitive hourly rate $22 - $28 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? Growth Opportunities Great training and commitment to promotions from within! Teamwork / Flexible Hours Education Reimbursement Generous Dining Discount Professionalism Productive Environment Strong company culture Delicious food in a beautiful restaurant! The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub‑primals into various cuts of meats. You will also be involved in creating charcuterie trays and producing custom sausages. ESSENTIAL QUALIFICATIONS: Minimum of 18 years of age. Ability to satisfactorily communicate verbal and written English with Guests, management and co‑workers. Ability to maintain complete knowledge of the following: All cutting techniques which are required. All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Correct maintenance and use of food serving and preparation equipment. 2 years experience as a butcher. Food Handlers Card ESSENTIAL JOB FUNCTIONS: Sharpen and adjust cutting equipment Receive, inspect, and store meat upon delivery Cut, bone, or grind pieces of meat Weigh, wrap, and display cuts of meat Cut or prepare meats to specification or customer’s orders Store meats in refrigerators or freezers at the required temperature Keep inventory of meat sales and order meat supplies Twice daily checking of dry age room humidity and room temperature Rotation of dry aged products and detailed logging of product Logging of weights of product along with tracking of waste and portioning Clean equipment and work areas to maintain health and sanitation standards: Complete opening and closing duties as assigned, including the following: Set up physical aspect of station. Make preparation list of necessary food items. Requisition all listed food items and transport from walk-in, etc. to assigned station. Check quality and quantity of all stock and supplies. Ensure cleanliness and condition of assigned station. Follow supervisor’s instruction. Follow maintenance program and cleaning schedule. Alert Chef or Sous Chef as to any deficiencies of food items. Notify management of any pertinent information related to shift activities. DESIRABLE QUALIFICATIONS: High School graduate. Any previous culinary training. Certification in sanitation requirements. ESSENTIAL SKILLS: Ability to understand co‑workers service needs. Ability to be well organized, maintain concentration and think clearly when providing service to co‑workers. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions. Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards. Ability to comprehend food orders. Ability to converse calmly with irate co‑workers and supervisors in sometimes tense, emotional situations. Equal Opportunity Employer #J-18808-Ljbffr