Job Description


Description: POSITION SUMMARY - The Butcher ensures a successful link between the Chief Butcher and the butcher shop and fish room. - His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. - He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and Public Health sanitation. - The Butcher is accountable for ensuring all company policies, procedures, and recipes are followed consistently. - He/she is responsible for documenting and communicating with the Chief Butcher and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. - The Butcher is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue. Requirements: QUALIFICATIONS *Knowledge of all basic cooking techniques and skills, including: - Knife skills, basic cuts, all cooking methods *Knowledge of basic equipment including: - Grinder and slicer * Comprehensive understanding of composition, structure, and quality factors of all proteins * Comprehension of how structural factors including muscle, fibers, and connective techniques impact appropriate cooking methods, recipes, and fabrication * Comprehension of inspection criteria, quality grading, and yield grading * Comprehension of aging process including green meat * Ability to fabricate all proteins and understand storage requirements and implications * 1+ year of experience in a butcher shop (may be combined with formal culinary training) EDUCATION - High School Diploma or Equivalent - Culinary School 2-4 year degree or foreign equivalency

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