Restaurant Butcher

Summary of Responsibilities: 

Fiddler’s Elbow is hiring a Butcher to breakdown meats and fish. The Butcher will perform quality inspections, use meat grinders, knives, saws, and other tools to cut meat down into smaller portions and weigh them.

To succeed as a Butcher, you should be courteous, knowledgeable, and detail-oriented. You should have excellent communication skills and a strong understanding of meat quality, cuts, and preparation.

At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members.

Butcher Responsibilities:

• Cutting, grinding and preparing meats and fish
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Cuts meats and fish to specification.
• Works with all chefs to discuss special needs
• Maintain clean, safe and sanitized work area.
• Sanitizes all equipment daily at end of shift.
• Controls and rotates par to prevent spoilage.
• Prep basic meat and fish items for banquets/restaurants, etc.
• Ability to breakdown, round & flat fish, primal, sub-primal, whole animal portion cuts.
• Weight, label a variety of cuts of meat and inspect them to ensure that they adhere to the highest quality of standards and are not expired.
• Use skewers, bone, knives, twine and other tools to lace, tie, and shape roasts.
• Prepare meat into forms ready for cooking using a variety of actions, boning, tying, grinding, cutting and trimming.
• Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
• Clean and sanitize work area and equipment on a continuous basis to reduce the risk of contamination and adhere to food safety standards.
• Ensure food is stored at correct temperatures.
• Properly store all food, which must be covered, dated and rotated daily to ensure proper portion control and quality.
• Performing quality inspections on meats and fish.
• Adhering to food safety and sanitation controls.
• Perform other duties as assigned by supervisor

Butcher Requirements:

• Education or food preparation or meat cutting experience is preferred but not necessary. We are willing to train if basics exist.
• Ability to use hand tools, stand or walk for extending periods
• Ability to lift heavy items weighing up to 50lbs.
• Additional training is often required.
• Ability to work various shifts including day, evening, weekend and holidays.
• Knowledge of meat preparation techniques and cuts.
• Have strong communication, task management, and customer service skills.

Working Conditions/Physical Requirements:

• Conditions in the kitchen are sometimes hot, cold and humid
• Ability to lift upwards of 50 pounds, frequently lift 20 pounds
• Utilization of both hands 
• Ability to stoop, bend, lift
• Ability to be on feet for extended periods of time
• Must be able to work weekends, holidays, days/nights

Safety Hazards:

• Sharp knives
• Band Saw
• Mixing machines and other food preparation equipment
• Chemicals 

Benefits include:

• Competitive pay
• 2 days off per week
• Career advancement opportunities within our Club Development and Continuing Education
• Comprehensive healthcare, dental and vision package
• Flexible Spending & Dependent Care Accounts
• Paid Time Off (Vacation, Sick and Holiday)
• 401(k) Plan, eligibility after 1 year of employment
• Life insurance
• PLUM Benefits
• Golf, Paddle/Tennis, and Fitness Privileges
• Annual Summer and Holiday staff events
• Uniform provided

Classification:

• FLSA – Exempt 
• Full-Time, Non-Seasonal