Butcher - Fine Dining Steakhouse

Noble Steakhouse LLC; Denver (CO); On-site; USD 71,635,000 - 91,693,000; Full time

Benefits offered by this job

25% discount at Lotus Concepts

Paid sick leave

Health, dental, vision, life benefits

Job summary

Noble Steakhouse LLC in Denver seeks an experienced Butcher to receive, inspect, fabricate, portion, label, and store premium meats and seafood.

You will protect yield, safety, and value through knife work, disciplined records, accurate portioning, and strict inventory rotation, collaborating with the chef team.

The role emphasizes HACCP standards, cleanliness, and adherence to company policies, with early mornings and weekends required.

Qualifications

• High school diploma or equivalent preferred.
• Food-handler certification required by law or policy.
• Minimum two years meat fabrication or equivalent experience preferred.

Responsibilities

• Inspect meat and seafood for quality, temperature, and weight.
• Break down, trim, and fabricate products to spec.
• Maintain accurate portion weights and yields.
• Record weights, yields, and inventory data.

Skills

Knife skills

Meat fabrication

Portion control

Inventory tracking

Strong organization

Education

High school diploma or equivalent

Food-handler certification

Tools

Scales

Vacuum-sealing equipment

Saws/ grinders

Job description

Description

WHY NOBLE

Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our culinary team is responsible for translating that vision into disciplined execution: exceptional products, precise technique, consistent presentation, strong financial stewardship, and a kitchen culture built on respect, accountability, and continuous improvement.

JOB OVERVIEW

The Butcher is responsible for receiving, inspecting, fabricating, portioning, labeling, storing, and issuing Noble's premium meat and seafood products according to exact specifications. This role protects yield, consistency, food safety, and product value through skilled knife work, disciplined documentation, accurate portioning, and proper inventory rotation.

ESSENTIAL RESPONSIBILITIES

• Inspect incoming meat and seafood for quality, temperature, weight, condition, specifications, and invoice accuracy; report discrepancies immediately.
• Break down, trim, clean, portion, tie, grind, and otherwise fabricate products according to approved specifications and production needs.
• Maintain exact portion weights, trim standards, yields, and presentation requirements for each cut.
• Record starting weights, usable yields, trim, waste, and production quantities as required.
• Package, date, label, rotate, and store products according to food-safety, shelf-life, and inventory-control standards.
• Maintain organized walk‑ins, freezers, dry storage, butcher station, cutting boards, knives, saws, grinders, scales, and sanitation supplies.
• Prepare value-added products such as ground meat, stocks, trim utilization, and specialty cuts as assigned.
• Communicate production levels, shortages, quality concerns, aging status, and projected needs to the chef team.
• Follow all HACCP, cross‑contamination, allergen, thawing, cooling, temperature, and sanitation procedures.
• Clean and sanitize tools, equipment, tables, floors, drains, and work areas according to schedule and after each task.
• Use knives, saws, grinders, and other equipment safely; inspect guards and report damage or malfunction immediately.
• Assist with inventory counts, transfers, waste logs, ordering information, and product rotation.
• Support line and prep production when assigned and operationally necessary.
• Perform other duties as assigned based on business needs.

NOBLE BUTCHER STANDARDS

STANDARD EXPECTED BEHAVIOR

Yield Maximize usable product while meeting exact trim and portion specifications.

Precision Protect weight, cut, thickness, presentation, labeling, and documentation standards.

Food Safety Maintain strict cold‑chain, sanitation, cross‑contamination, and storage controls.

Stewardship Treat premium proteins, tools, and inventory as high‑value Company assets.

Organization Maintain a clean, orderly, accurately labeled butcher station and storage system.

Communication Report shortages, variance, quality concerns, and equipment issues immediately.

Requirements

QUALIFICATIONS

Education / Certifications

• High school diploma or equivalent preferred.
• Food‑handler certification and any other certification required by law or Company policy.

Experience

• Minimum two years of professional meat fabrication, butcher, meat‑cutter, or high‑level prep experience preferred.
• Steakhouse, whole‑animal, hotel, grocery meat department, or high‑volume fine‑dining experience strongly preferred.

Knowledge / Skills

• Strong knife skills and working knowledge of primal and subprimal cuts, portioning, trim, yields, storage, and safe equipment use.
• Ability to use scales, knives, saws, grinders, vacuum‑sealing equipment, and production records accurately.
• Strong organization, sanitation, math, attention‑to‑detail, and time‑management skills.
• Ability to read specifications, invoices, labels, production sheets, and safety instructions.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Stand for prolonged periods in refrigerated and production environments.
• Frequently bend, reach, stoop, crouch, grasp, and perform repetitive knife and hand motions.
• Lift, push, pull, and carry up to 60 pounds with or without reasonable accommodation.
• Work around sharp tools, powered cutting equipment, cold temperatures, wet floors, raw proteins, and cleaning chemicals.
• Wear required cut‑resistant and personal protective equipment and work a flexible schedule including early mornings, weekends, and holidays.

EMPLOYMENT EXPECTATIONS

• Maintain regular and punctual attendance and follow established call‑off and scheduling procedures.
• Accurately record all time worked. Working off the clock is prohibited, and overtime requires advance authorization while remaining payable when worked.
• Comply with the Noble Employee Handbook, all training materials, Company directives, safety rules, dress and appearance standards, anti‑discrimination and anti‑harassment policies, confidentiality obligations, and all applicable laws.
• Immediately report workplace injuries, unsafe conditions, suspected harassment or discrimination, wage concerns, food‑safety concerns, or other policy violations through the appropriate reporting channels.
• Remain free from impairment while working, on Company premises, or representing the Company.

COMPENSATION & BENEFITS

Hourly Wage: USD $25/Hour - $32 per hour

Classification: Non‑Exempt; Hourly Position

Benefits include training and advancement opportunities; a 25% discount at participating Lotus Concepts locations; paid sick leave in accordance with Colorado law; Colorado FAMLI and federal FMLA leave when eligible; health, dental, vision, accident, and life benefits upon eligibility; retirement benefits when eligible; and the optional Total Advantage Package, including telehealth, healthcare discounts, advocacy services, and financial wellness resources.

IMPORTANT NOTICE

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at‑will relationship.

Noble Steakhouse / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law.