Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Broiler
Unionville, ON · On-site
Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Broiler
Unionville, ON · On-site
Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Broiler
Unionville, ON · On-site
Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Quick apply
Broiler
Unionville, ON · On-site
Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House. * Communicates frequently with the Chef ...
Cook 1 - Events
Toronto, ON · On-site
CA$23.97 - CA$29.94/hr
Butchery and portioning of meat, fish and poultry * Preparation of base stocks, soups and sauces ... Employment Type: Part-Time
Cook 1 - Events
Toronto, ON · On-site
CA$23.97 - CA$29.94/hr
Butchery and portioning of meat, fish and poultry * Preparation of base stocks, soups and sauces ... Employment Type: Part-Time
Part Time Butcher Meat Cutter information
What does a part time butcher meat cutter do?
A Part Time Butcher Meat Cutter is responsible for cutting, trimming, and preparing various types of meat for sale and consumption, often working in grocery stores, butcher shops, or supermarkets. They use specialized tools to portion meat, remove bones, and ensure products meet quality standards. In addition to cutting meat, they may also package products, maintain cleanliness in their work area, and assist customers with selecting and preparing meat cuts. Working part-time typically means they have flexible or reduced hours compared to full-time employees. This role requires attention to detail, knowledge of meat types, and adherence to food safety guidelines.
What are the key skills and qualifications needed to thrive as a part time butcher meat cutter?
To thrive as a Part Time Butcher Meat Cutter, you need knowledge of meat cuts, knife skills, food safety, and often a high school diploma or equivalent. Experience with cutting tools, scales, meat grinders, and adherence to HACCP or food safety certifications are typically required. Attention to detail, customer service, and the ability to work efficiently as part of a team are valuable soft skills. These skills and qualities ensure the safe, precise preparation of products and high customer satisfaction in a fast-paced retail or food service environment.
What are some common challenges faced by part time butcher meat cutters, and how can they be addressed?
Part-time butcher meat cutters often face challenges such as maintaining consistent knife skills, adapting to varying workloads, and ensuring adherence to food safety standards in a fast-paced environment. Balancing speed with precision is key, especially during busy periods or when handling special customer requests. To address these challenges, it's helpful to seek mentorship from experienced team members, participate in ongoing food safety training, and practice efficient organization of your workspace. This proactive approach not only enhances your skills but also contributes positively to the team's workflow.
What is the difference between Part Time Butcher Meat Cutter vs Part Time Meat Wrapper?
| Aspect | Part Time Butcher Meat Cutter | Part Time Meat Wrapper |
|---|---|---|
| Credentials | Basic meat cutting certifications or on-the-job training | No specific certifications required |
| Work Environment | Meat departments, butcher shops, grocery stores | Grocery store counters, meat departments |
| Job Duties | Cutting, trimming, preparing meat cuts | Wrapping, labeling, packaging meat products |
| Industry Usage | Commonly used in retail meat sales | Supporting meat sales through packaging |
The main difference is that Part Time Butcher Meat Cutters focus on preparing and cutting meat, requiring some certifications or training, while Part Time Meat Wrappers primarily handle packaging and labeling. Both roles are essential in retail meat departments but involve different skills and responsibilities.
Is being a part time butcher meat cutter worth it?
Part-time butcher meat cutters typically earn hourly wages that can range from minimum wage to higher rates with experience, and may receive benefits depending on the employer. The job involves handling sharp tools, working in cold environments, and requires knowledge of meat cutting techniques. It can be a good option for those seeking flexible hours or supplementary income, but job satisfaction depends on individual interest in the work and working conditions.
Where do part time butcher meat cutters get paid the most?
Part time butcher meat cutters tend to earn higher wages in regions with a higher cost of living and in areas with a strong demand for skilled meat cutting. States or cities with larger retail chains or specialty butcher shops may also offer higher pay rates due to competition and the need for experienced workers.
Part-time
Re-posted 20 days ago
Job description
This posting is not for an immediate vacancy. We are accepting applications for future opportunities.
DESCRIPTION:
All HOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty.
DUTIES:
- Assists the Chef and/or butcher in cutting meat; when cutting meat, follows the specifications, quality standards and procedures of Ruth's Chris Steak House.
- Communicates frequently with the Chef to report any and all problems or discrepancies within the kitchen. This may include, but is not limited to: the functioning and operation of all equipment; sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.
- Assists the side cook and other kitchen personnel in food preparation as assigned by the Chef. Preps all food products according to the standards and procedures stated on the Ruth's Chris Steak House recipe cards.
- Supervises the operation of the kitchen line during the service periods; coordinates and controls the quality, flow and timing of food. Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products.
- Ensures that the broil station and kitchen line operates in an organized, clean, smooth and efficient manner, with a minimum level of noise. Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies. Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.
- Stocks the oven to ensure that there is a sufficient quantity of "hot plates" and that the plates are at the correct temperature for entree service. Maintains and restocks regularly during the shift to meet the demands of the business.
- Checks the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plateware and smallware to ensure sufficient quantities for the demands of the business.Communicates any discrepancies to the Chef.
- Selects the correct cut of meat to match the desired cooking temperature.
- Correctly seasons, cooks and plates all entrees (meat, poultry and seafood) and ensures that all food is prepared and served up to Ruth's Chris standards of quality, presentation and timing. Serves all entrees "from our broiler - to the plate - to the guest;" food is never held on the line.
- Communicates with side and pantry cooks to ensure that all food product is prepared and ready for service at the correct time.
- Maintains optimum temperature and cooking condition of the broiler by frequently brushing down during the shift. Properly cleans the broiler at closing.
- Returns all unused meat products to the walk-in at the end of each shift and correctly completes the "return" sheet (meat count)
REQUIREMENTS:
- Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
- Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
- Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
- Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives.
- Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
- Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
- Subject to wet floors, temperature extremes, smoke, dust and loud noise.
- Ability to speak, read and understand English.
Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.