Culinary Butcher — Precision Cuts, Global Team, Wellness & Growth

Iberostar Management, SA.; Netherlands; Remote; EUR 35,000 - 52,000; Full time

Benefits offered by this job

Attractive salary package

Company benefits

Opportunities for progression

Inspiring environment

Iberostar Vitality community access

Job summary

JOIA Aruba by Iberostar is seeking a Butcher to join our culinary team. You will prepare, portion, and store all meat for our resort's outlets, events, and banquets, ensuring high-quality cuts and strict food safety.

You will work with the culinary leadership to forecast meat needs, minimize waste, maintain inventory, and uphold HACCP standards. Ideal candidates have an Associate Degree or culinary training and at least 1 year in a professional kitchen.

Qualifications

• Associate Degree or Culinary training or equivalent experience in a professional kitchen environment.
• English proficiency required; knowledge of Spanish or Dutch is an advantage.
• Valid food handling and safety certifications as required by local regulations.

Responsibilities

• Prepare, portion, and proper storage of all meat for the resort’s outlets, events, and banquets.
• Receive, inspect, and verify meat deliveries for quality, weight, and specification.
• Butcher, trim, boning, deboning, and portion meat according to recipes and yield standards.
• Maintain a butchery inventory, track usage, and report stock levels.
• Adhere to HACCP protocols and local food-safety regulations.
• Maintain cleanliness and sanitation of the butchery station and equipment.
• Coordinate with kitchen leadership to forecast meat needs and place orders.
• Mentor or train junior kitchen staff on proper butchery techniques.

Skills

English proficiency

Spanish/Dutch language

Education

Associate Degree or Culinary training

Job description

JOIA Aruba by Iberostar is seeking a Butcher to join our culinary team. You will prepare, portion, and store all meat for our resort's outlets, events, and banquets, ensuring high-quality cuts and strict food safety.

You will work with the culinary leadership to forecast meat needs, minimize waste, maintain inventory, and uphold HACCP standards. Ideal candidates have an Associate Degree or culinary training and at least 1 year in a professional kitchen.