Job Description

Key Responsibilities:

• Meat Cutting and Preparation:

• Cutting and Trimming:

• Cut, trim, debone, and portion meat cuts such as beef, pork, lamb, and poultry according to specifications.
• Accurately cut steaks, roasts, chops, and other meat products to required thickness and weight.

• Processing:
• Properly prepare special cuts requested by the Head Chef or customers.
• Precision Cutting:
• Maintain precision in cutting to minimize waste and ensure consistent portion sizes.
• Use various cutting tools and machines safely and effectively.
• Quality Control:
• Inspection:
• Inspect meat products for quality, freshness, and adherence to specifications.
• Ensure all meat products are stored correctly to maintain freshness.
• Waste Management:
• Discard or properly manage any spoiled or substandard products.
• Implement measures to minimize waste and optimize yield from each cut.
• Standards Compliance:
• Ensure all meat products meet Absteak’s quality standards.
• Conduct regular checks to maintain high standards.
• Inventory Management:
• Monitoring:
• Monitor and manage inventory levels of meat products.
• Keep accurate records of inventory and report any shortages or discrepancies.
• Receiving:
• Receive and inspect meat deliveries, ensuring proper storage and rotation.
• Verify that delivered meat products meet the restaurant’s quality standards.
• Storage:
• Properly store and rotate meat products to minimize spoilage and maintain freshness.
• Ensure all meat products are labeled with the correct date and stored at the appropriate temperature.
• Health & Safety:
• Sanitation:
• Adhere to all food safety and sanitation guidelines.
• Maintain a clean and organized work area, including butcher blocks, tools, and equipment.
• Regulations:
• Follow all health and safety regulations, including proper use and maintenance of cutting tools and equipment.
• Participate in regular health and safety training sessions.
• Hygiene:
• Practice proper personal hygiene and wear the required protective clothing and gear.
• Ensure that all work surfaces and tools are cleaned and sanitized regularly.
• Equipment Maintenance:
• Usage:
• Properly use and maintain all butchering equipment, such as knives, saws, and grinders.
• Use equipment according to manufacturer’s instructions and safety guidelines.
• Maintenance:
• Report any equipment issues to the Head Chef or Kitchen Manager.
• Ensure all equipment is cleaned, maintained, and serviced regularly to ensure optimal performance.
• Team Collaboration:
• Coordination:
• Work closely with the culinary team to ensure that meat products are prepared and available for service.
• Assist Line Cooks and Prep Cooks with meat preparation as needed.
• Communication:
• Communicate effectively with the Head Chef, Line Cooks, and other team members.
• Provide feedback on inventory levels, quality issues, and other relevant matters.
• Support:
• Assist with additional tasks as requested by the Head Chef or Kitchen Manager.
• Participate in team meetings and contribute to a positive work environment.

Qualifications:

• Experience:
• Minimum of 2-3 years of experience as a Butcher, preferably in a high-volume restaurant or meat processing facility.
• Expertise in various meat cutting techniques and knowledge of different cuts of meat.
• Experience in preparing specialized cuts and custom orders.
• Culinary Skills:
• Strong understanding of food safety standards and kitchen hygiene practices.
• Proficiency with butchering tools and equipment.
• Ability to follow specifications and recipes accurately.
• Education:
• High school diploma or equivalent required.
• Culinary training or certification in meat cutting is a plus.
• Ongoing education or certifications in food safety and meat cutting techniques are advantageous.
• Physical Stamina:
• Ability to stand for extended periods.
• Ability to lift heavy objects (up to 50 lbs).
• Ability to work in a cold environment.
• Strong hand-eye coordination and manual dexterity.
• Attention to Detail:
• Keen eye for detail and precision in cutting and portioning.
• Commitment to maintaining high standards of food quality and safety.
• Ability to multitask and manage time effectively.
• Team Player:
• Strong communication skills.
• Ability to work collaboratively with a diverse team.
• Positive attitude and willingness to learn.

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