Butcher

One Off Hospitality Group; Highwood (IL); On-site; USD 21,000 - 30,000; Full time

Job summary

One Off Hospitality Group is seeking an experienced kitchen prep butcher to join our Chicago-area kitchens. You will perform daily butchery and fabrication of proteins, trim and portion, and prepare seafood and other ingredients, following recipes and chef specifications.

You will maintain proper portion sizes, label and rotate products, keep your station organized, and collaborate with chefs to ensure prep is completed on schedule.

Qualifications

• Formal culinary training or equivalent work experience.
• Food Handler Certification required
• Ability to handle stress under pressure
• Commitment to clean, safe working environment
• Strong attention to detail and multi-tasking

Responsibilities

• Perform daily butchery and fabrication of beef, pork, poultry, lamb, and other proteins.
• Trim, portion, cut, grind, and prepare proteins to specs.
• Prepare seafood and other ingredients as needed.
• Maintain portion sizes and minimize waste.
• Follow recipes, prep lists, production schedules, and chef specifications.
• Label, date, store, and rotate all prepared products per safety standards.
• Keep station organized and clean; operate knives and equipment safely.
• Assist with general kitchen prep and sauces, stocks, vegetables.
• Communicate inventory needs and issues to culinary leadership.
• Support other kitchen areas and team members.

Skills

Butchery skills

Knife handling

Food safety knowledge

Attention to detail

Independent worker

Education

Culinary school graduate or equal work experience

Tools

Knives

Slicers

Grinders

Job description

Description

Description

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

Requirements:

• Perform daily butchery and fabrication of beef, pork, poultry, lamb, and other proteins as directed.
• Trim, portion, cut, grind, and prepare proteins according to established specifications.
• Prepare seafood and other ingredients as needed.
• Maintain consistent portion sizes and minimize product waste.
• Follow recipes, prep lists, production schedules, and chef specifications.
• Label, date, store, and rotate all prepared products according to food safety standards.
• Maintain an organized and efficient butcher/prep station throughout the shift.
• Assist with general kitchen prep, including chopping, slicing, portioning, and preparation of sauces, stocks, vegetables, and other ingredients as needed.
• Properly operate and maintain knives, slicers, grinders, saws, and other kitchen equipment.
• Maintain a clean and sanitary work area, including proper cleaning and sanitizing of tools, equipment, floors, and prep surfaces.
• Follow all company food safety, sanitation, and workplace safety procedures.
• Communicate inventory needs, product quality concerns, and equipment issues to culinary leadership.
• Assist with receiving and properly storing deliveries when needed.
• Work closely with chefs and the culinary team to ensure prep is completed accurately and on schedule.
• Support other kitchen areas and team members as needed.
• Perform additional duties as assigned by culinary leadership

Requirements

Minimum Qualifications (Education, Experience, Skills)

• Culinary school graduate or equal work experience required
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day in a hot environment
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.