Meat Slicer - Urgently Hiring

Job Title: Butcher - Concept/PropertyNameConcept/PropertyName
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House - Culinary
Employment Type: Hourly, Non-Exempt
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You'll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.
Fabrication, Portioning & Prep

Break down primals/sub-primals (beef, pork, lamb) and poultry; Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); set station-ready cuts for line use.
stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.
Quality, Consistency & Specs
Follow cut charts, thickness/weight standards, and presentation specs; Inspect product quality (marbling, color, odor, texture); escalate concerns immediately.
document any spec adjustments.
Food Safety, Sanitation & Compliance
Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; Inventory, Receiving & Waste Control
Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.
minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).
Equipment Care & Safety
Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; Use PPE and follow SDS/chemical safety; Support training for line/prep on proper handling and station utilization of proteins.
Contribute to a respectful, inclusive, learning-focused kitchen; stage trays and labels for off-site and PDR events.
Support new openings with bulk fabrication, spec sheets, and training materials.
1-2+ years of professional butchery experience (restaurant, hotel, retail, or commissary); seafood fabrication experience preferred.

• Strong knife skills and knowledge of primal/sub-primal cuts, yield management, and portioning standards.
• Proven adherence to HACCP/food safety and sanitation practices; Food Handler/ServSafe (or ability to obtain).
• Google Workspace familiarity a plus.
• Schedule flexibility (early mornings, nights, weekends, holidays).