Butcher

Position Summary

The butcher will be responsible for the receiving of all protein products, ensuring proper slacking is followed, the quality control of all protein and ensuring the proteins meet company, and safety standards, and the butcher will be responsible for proper storage of all protein products.

Essential Duties & Responsibilities

• Receive, inspect, and store all protein upon delivery. Ensure product delivered meets Perry’s quality standards.
• Accurate completion of portion sheets and data recording into Compeat.
• Responsible for cutting and trimming all protein products. This includes but is not limited to pork chops, beef, and seafood using butcher’s cutlery and power equipment.
• Consistently follow proper portion controls and presentation as indicated according to company specifications.
• Responsible for proper slacking and quality control of all protein products.
• Accountable for proper food rotation of all proteins being prepared.
• Daily preparation of proteins for the meat display.
• Prepare, clean, and stage protein for the night shift.
• Stock and maintain protein items according to the chef’s specification as needed throughout each shift.
• Responsible for the daily and weekly cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Follow and comply with established procedures, safe work practices, cross-contamination and health and sanitation.
• Foster and encourage a positive environment of outstanding teamwork, mutual respect, and exceptional morale.
• Perform additional responsibilities, although not detailed, as requested by the Chefs or Managers as needed.

Qualifications

• At least 2 years’ butchering experience in a fast-paced full-service restaurant, fine dining setting preferred.
• Understanding of recipes, preparation, cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures
• Ability to work as a team and communicate effectively.
• Ability to work calmly and effectively under pressure.
• Must have a positive attitude and be self-motivated.
• Having pride in quality service, and food knowledge
• Must be able to multi-task
• Basic mathematical skills required.