Butcher

Bazaar Mar Las Vegas

Las Vegas (NV)

On-site

USD 25,000 - 39,000

Full time

3 days ago

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Benefits offered by this job

Health benefits

Employee dining

Partner discounts

Growth opportunities

Job summary

José Andrés Group in Las Vegas is seeking a skilled Butcher to fabricate meats and seafood, uphold quality and safety standards, and support a busy back-of-house kitchen. You will portion to exact specs, manage aging and labeling, and collaborate with culinary leadership for efficient service.

The role requires 1–2+ years in professional butchery, strong knife skills, and HACCP knowledge. This position offers competitive hourly pay and benefits in a fast-paced, value-driven hospitality group.

Qualifications

1–2+ years of professional butchery experience
Proficient in primal/sub-primal cuts and portioning
Knowledge of HACCP and food safety practices
Strong knife skills and attention to detail
Able to work early mornings, nights, weekends

Responsibilities

Break down primals/sub-primals and portion to exact specs
Prepare fish/seafood fabrication and shellfish prep
Build prep lists and stage labeled trays for service
Follow cut charts and maintain sanitation and labeling
Collaborate with culinary leadership to protect quality and cost

Skills

Butchery experience

Knife skills

Food safety HACCP

Attention to detail

Teamwork

Schedule flexibility

Google Workspace familiarity

Tools

Scales

Slicers

Grinders

Vacuum sealers

Blast chillers

Job description

Description

Job Title: Butcher – Concept/PropertyNameConcept/PropertyName
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You’ll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.

Key Responsibilities

Fabrication, Portioning & Prep

Break down primals/sub-primals (beef, pork, lamb) and poultry; trim, denude, tie, and portion to exact specs and weights.
Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); manage shellfish prep as directed.
Prepare grinds, sausages, terrines, and charcuterie components where applicable; set station-ready cuts for line use.
Build accurate prep lists; stage labeled trays, hotel pans, and vacuum‑sealed packs to par for each service.

Quality, Consistency & Specs

Follow cut charts, thickness/weight standards, and presentation specs; calibrate knife work for uniformity.
Inspect product quality (marbling, color, odor, texture); escalat e concerns immediately.
Maintain aging, brining, marinating, and dry rub schedules per SOP; document any spec adjustments.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: raw vs. ready-to-eat separation, allergen/cross-contact prevention, and proper glove/handwashing.
Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; track shelf life and pull dates.
Keep butchery room/tables, boards, knives, grinders, and slicers sanitized; complete opening/closing and deep-clean tasks.

Inventory, Receiving & Waste Control

Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.
Track yields and trim; minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).
Maintain organized cold storage and dry shelves—mapped, labeled, and within par levels.

Equipment Care & Safety

Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; submit/track work orders.
Use PPE and follow SDS/chemical safety; maintain a tidy, slip‑free workspace.

Teamwork, Communication & Culture

Partner with Culinary leadership to forecast cuts and specials; communicate 86s/low pars proactively.
Support training for line/prep on proper handling and station utilization of proteins.
Contribute to a respectful, inclusive, learning-focused kitchen; participate in tastings and line-ups.

Events, Banquets & Openings (as applicable)

Fabricate to BEO specs and timelines; stage trays and labels for off‑site and PDR events.
Support new openings with bulk fabrication, spec sheets, and training materials.

Requirements

Required Qualifications

1–2+ years of professional butchery experience (restaurant, hotel, retail, or commissary); seafood fabrication experience preferred.
Strong knife skills and knowledge of primal/sub-primal cuts, yield management, and portioning standards.
Proven adherence to HACCP/food safety and sanitation practices; Food Handler/ServSafe (or ability to obtain).
Organization, speed, and attention to detail; clear communication and teamwork.
Comfort with scales, slicers, grinders, vacuum sealers, and blast chillers; Google Workspace familiarity a plus.
Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions.
Lift/carry/push/pull up to 35–50 lbs. (cases, primals, trays).
Work in cold environments (walk‑ins, butchery rooms) and around sharp tools and cleaning chemicals; slip‑resistant footwear required.

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