Butcher

Perry’s Steakhouse; Coral Gables (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading company in the culinary field is seeking a skilled butcher to join their team. The ideal candidate will have a minimum of 2 years of butchering experience and a strong understanding of food safety and quality standards. Responsibilities include receiving, inspecting, and preparing protein products, while ensuring cleanliness and organization in the kitchen. The role demands effective communication and teamwork skills, as well as the ability to work calmly under pressure. Join a dynamic team that values quality service and food knowledge.

Qualifications

• Minimum of 2 years’ butchering experience in a fast-paced environment.
• Knowledge of recipes, preparation, cooking, and knife handling skills.

Responsibilities

• Receive, inspect, and store all protein upon delivery.
• Cut and trim all protein products using butcher’s cutlery.
• Maintain cleanliness and organization of the kitchen and storage areas.

Skills

Communication

Teamwork

Multitasking

Job description

The butcher will be responsible for the receiving of all protein products, ensuring proper slacking is followed, the quality control of all protein, and ensuring the proteins meet company and safety standards. The butcher will also be responsible for the proper storage of all protein products.

Responsibilities

1. Receive, inspect, and store all protein upon delivery, ensuring products meet Perry’s quality standards.
2. Accurately complete portion sheets and record data into Compeat.
3. Cut and trim all protein products, including pork chops, beef, and seafood, using butcher’s cutlery and power equipment.
4. Follow proper portion controls and presentation according to company specifications.
5. Ensure proper slacking and quality control of all protein products.
6. Manage food rotation of all proteins being prepared.
7. Prepare proteins daily for display.
8. Prepare, clean, and stage proteins for the night shift.
9. Stock and maintain protein items as per chef’s specifications during each shift.
10. Maintain cleanliness, sanitation, and organization of the kitchen, walk-in coolers, and storage areas daily and weekly.
11. Follow established procedures, safe work practices, and sanitation standards to prevent cross-contamination.
12. Foster a positive environment promoting teamwork, mutual respect, and morale.
13. Perform additional duties as requested by Chefs or Managers.

Qualifications

• Minimum of 2 years’ butchering experience, preferably in a fast-paced full-service or fine dining restaurant.
• Knowledge of recipes, preparation, cooking, and knife handling skills.
• Understanding of safety, sanitation, and food handling procedures.
• Effective communication and teamwork skills.
• Ability to work calmly under pressure.
• Positive attitude, self-motivated, and pride in quality service and food knowledge.
• Ability to multitask effectively.
• Basic mathematical skills.

Additional Information

Equal Opportunity Employer
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