Butcher

Summary:

The Butcher will perform quality inspections, use meat grinders, knives, saws, and other tools to cut meat down into smaller portions.

What you’ll do:

• Cuts, grinds, and prepares meat for consumers
• Listens to customers and answers their questions related to the services provided to them
• Displays prices, weighs, packages, and displays meats
• Offers meaningful advice to customers on how to preserve meats they don’t intend using the same day
• Inspects meats and other related products brought for processing or sales to ensure they are safe for consumption
• Keeps records, budgets, and inventory of the business
• Cleans the meat preparation counter to avoid contamination of the meats
• Educates customers on their choice of meat to satisfy their meat desires
• Uses butchery tools to cut, grind, tie, and prepare meets for customers

• Complete any other task given with enthusiasm, dedication, and professionalism.

What we’re looking for:

• Food must be prepared in a hygienic and timely manner.

• A flexible schedule is required, including weekends, holidays, and evenings.

• Maintains and understands work safety and emergency procedures.

• Must produce all Mother Sauces, all stocks and can utilize them to make any other needed sauce

• Garde Manger Skills such as centerpieces, canapé production, display cold food, amenities, and pate’s, dressings, and cold sauces.

• Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Qualifications:

• High school or equivalent education required.

• Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.

Other Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).
• Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation, and small/enclosed spaces.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Common visual functions being those of near and color vision and depth perception.
• Requires manual and finger dexterity to use and operate all necessary equipment.
• Assessing the accuracy, neatness and thoroughness of the work assigned.