Substitute Butcher

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Substitute Butcher

Description

This Culinary position requires extensive meat cutting skills as well as previous culinary experience. This position entails providing the highest quality product for restaurants, Garde manger and banquets, by trimming and cutting items to maximize their full potential. The Butcher works closely with the Executive Chef, Sous Chefs and Purchasing on meat and fish inventory, labeling, rotation of food, requisitions and controls all returned items. This position also oversees all activities in the butcher shop and maintains the highest possible standard for a sanitary work area. This position reports to the Executive Chef/Executive Sous Chef. Additional responsibilities include:

• Breaking down and trimming all bulk items before storing.
• Cuts meats and fish to specification.
• Works with all chefs to discuss special guest needs.
• Maintain clean, safe and sanitized work area.
• Sanitizes all equipment daily at end of shift.
• Controls and rotates par to prevent spoilage.
• Prep basic meat and fish items for banquets/restaurants, etc.
• Preparation/brochettes, beef and chicken satays.
• Ability to breakdown, round & flat fish, primal, sub-primal, whole animal portion cuts.
• Ability to maintain consistent meat to fat ratio in custom burgers, breakdown and grind shoulder cloth accurately to reduce waste.
• Weight, label a variety of cuts of meat and inspect them to ensure that they adhere to the highest quality of standards and are not expired.
• Use skewers, bone, knives, twine and other tools to lace, tie, and shape roasts.
• Prepare meat into forms ready for cooking using a variety of actions, boning, tying, grinding, cutting and trimming.
• Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
• Clean and sanitize work area and equipment on a continuous basis to reduce the risk of contamination and adhere to food safety standards.

• Previous experience in meat and fish cutting.
• Sausage production and knowledge of smoking products required.
• Completion of an apprenticeship or vocational program.
• Strong communication and customer service skills.
• NYC Food Protection Certificate.
• Ability to lift 50lbs and ability to stand for long periods of time.
• Ability to work various shifts including day, evenings, weekends and holidays.