Butcher

DO & CO AG; Boston (MA); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Competitive pay

Daily complimentary meals

401K and medical benefits

Career development opportunities

Global hospitality events

Job summary

DO & CO in Boston is seeking an energetic and eager butcher to join our hospitality team. You will perform meat and seafood cutting, weigh items, receive and store deliveries, and maintain freshness for daily service at our high-standard facilities.

We offer competitive pay, daily meals, and comprehensive benefits including 401K and medical coverage. This role supports our luxury global catering and events with opportunities for professional growth.

Qualifications

• Proactive and organized; able to work independently or in a team.
• Capable of handling a fast-paced, substantial workload.
• Ability to meet strict deadlines while maintaining quality.
• Ability to accurately monitor wastage and minimize waste.
• Flexibility to work different shifts, including nights, weekends, and holidays.

Responsibilities

• Perform meat/seafood cutting functions including scraping, cubing, grinding, and processing according to requirements.
• Order and stock proteins/seafood in correct amounts; maintain par levels for smooth operation.
• Weigh meat/seafood items per standard procedures; receive deliveries, rotate stock, and ensure freshness.

Skills

Proactive & organized

Fast-paced environment

Deadline oriented

Wastage monitoring

Flexible shifts

Job description

We have an incredible opportunity for an energetic and eager Butcher in Boston!

About DO & CO

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

Responsibilities

• Perform the meat/seafood cutting functions not limited to scraping products, cubing steaks, grinding ground meats and cutting and processing meat/fish according to requirement and perform all meat/seafood associate responsibilities as directed. Order in timely manner of all necessary proteins meat/seafood in correct amount. Maintain par level necessary for smooth operation.
• Weigh all meat/seafood items in accordance with specified procedures outlined by standard practice. Receive any meat delivery, code, rotate, and put in appropriate storage area. Check quality of received goods and make sure it is up to standard freshness.

Qualifications

• Proactive and organized able to work independently and as part of a team.
• Able to manage fast-paced, substantial workload,
• Capable of completing tasks within a given timeframe in order to meet strict deadlines.
• Ability to accurately monitor wastage.
• Flexibility (different shifts - night, weekends, holidays)
• Ability to work long hours on foot and in environments with varying temperatures.

What We Offer

• Competitive Pay: $23.00-25.00 hourly
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.

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