Butcher: Precision Meat & Seafood Fabrication

José Andrés Group; Las Vegas (NV); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Competitive hourly pay

Employee dining

Partner discounts

Career growth

Job summary

José Andrés Group in Las Vegas is seeking a skilled butcher to fabricate primal and sub-primals, portion to exact specs, and maintain station mise en place for high-volume service. You will uphold HACCP standards and contribute to quality, cost, and speed in a fast-paced kitchen.

You will collaborate with culinary leadership, ensure proper labeling and cold storage practices, and support cross-training and professional growth within a values-driven hospitality group.

Qualifications

• 1–2+ years of professional butchery experience.
• 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.
• Schedule flexibility (early mornings, nights, weekends).

Responsibilities

• 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.
• Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.

Skills

Butchery experience

Knife skills

HACCP/food safety

Organization

Teamwork/communication

Schedule flexibility

Tools

Scales

Slicers

Grinders

Vacuum sealers

Blast chillers

Google Workspace

Job description

José Andrés Group in Las Vegas is seeking a skilled butcher to fabricate primal and sub-primals, portion to exact specs, and maintain station mise en place for high-volume service. You will uphold HACCP standards and contribute to quality, cost, and speed in a fast-paced kitchen.

You will collaborate with culinary leadership, ensure proper labeling and cold storage practices, and support cross-training and professional growth within a values-driven hospitality group.