BUTCHER ( RESTAURANT & MARKET )

Kau Restaurant & Market- Primary Butcher & Fishmonger

Position Summary:

Performs duties relating to the cutting, preparation, display, and selling of meat and fish products. All Kau positions require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and Kau Standard Operating Procedures. Additionally, All Kau Restaurant & Market Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must support Kau’s core values and goals while promoting programs and initiatives and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department.

Job Responsibilities

• Cuts, platters, and merchandises products (beef, pork, lamb, veal, poultry, and seafood).
• Prepares specialty meat merchandise (i.e. sausage, oven ready products, and cured meats).
• Checks all product to make sure Kau quality standards.

Monitors and assists in preventing spoilage.

• Mentors and supports assigned Butcher & Fishmonger Trainee(s) and Butcher shop retail staff.
• Arrives to work on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required staff trainings and meetings.
• Provides excellent customer service, addresses the needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones promptly and courteously.
• Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product.
• Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
• Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with Kau & DOH cleanliness and safety standards.
• Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.
• Completes opening and closing inventory with daily product yield production.
• Immediately reports safety hazards and violations.
• Performs other duties as assigned by Kau leadership.

Job Skills

• Working understanding of Meat and Seafood processes and procedures.
• Excellent meat cutting skills with the ability to break products down into sub-primal and retail cuts. Excellent fish fileting and deboning skill.
• Extensive knowledge of different cuts and cooking techniques of meat and seafood.
• Ability to visually examine products for quality and freshness.
• Capable of accessing information about market conditions and communicating this information to customers.
• Strong to excellent communication skills and willingness to work as part of a team.
• Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.
• Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.
• Ability to follow directions and procedures; effective time management and organization skills.

· Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

Physical Requirements/Working Conditions

• Must be able to lift 50 pounds.
• In an 8-hour workday: standing/walking 6-8 hours.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting and reaching.
• Exposure to FDA approved cleaning chemicals.
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
• Ability to work in a wet and cold environment.
• Ability to handle knives and other cutting equipment.
• Ability to work a flexible schedule including nights, weekends, and holidays as needed.
• Ability to use tools and equipment, including box cutters, electric pallet jacks, and other heavy machinery.

Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level.