Butcher - Twelve

Prentice Organization; Portland (ME); On-site; USD 33,062 - 35,817; Full time

Benefits offered by this job

401(k) with employer match

Health insurance

Dental insurance

Vision insurance

Employee discount

Free meals

Paid training

Job summary

Prentice Organization in Portland, ME is seeking a skilled Butcher. The role involves the breakdown and preparation of proteins, ensuring the highest quality and cleanliness standards. Candidates with 2+ years of butchery experience and ServSafe certification are preferred.

Benefits include comprehensive health insurance, 401(k) matching, paid training, and employee discounts. Ideal candidates will have a collaborative attitude and attention to detail.

Qualifications

• 2+ years of professional butchery or whole-animal fabrication experience.
• Strong working knowledge of primal and sub-primal cuts.
• Experience with charcuterie or sausage-making is a plus.

Responsibilities

• Break down primal cuts into portioned items.
• Maintain a clean and sanitized butcher station.
• Collaborate on menu development and inventory control.

Skills

Knife skills

Knowledge of primal cuts

Yield management

Attention to detail

Team collaboration

Education

ServSafe Food Handler certification

Job description

Job Details

Job Location: Portland, ME 04101
Position Type: Full Time
Salary Range: $24.00 - $26.00 Hourly

Position Summary

The Butcher at Twelve is responsible for the breakdown, fabrication, and preparation of proteins used across the menu, ensuring consistency, quality, and minimal waste. This role works closely with the culinary leadership team to source, portion, and prepare meat, poultry, and seafood to exacting standards, supporting a menu built around precision and craft. The ideal candidate takes pride in technical skill, cleanliness, and consistency, and understands that great butchery is foundational to a great plate.

Key Responsibilities

• Break down primal cuts of beef, pork, lamb, poultry, and game into portioned, menu‑ready items using proper techniques to maximize yield and minimize waste.
• Fabricate proteins to house specifications, including custom cuts, grinds, sausages, charcuterie, and house‑cured items as directed by the Executive Chef.
• Maintain a clean, organized, and properly sanitized butcher station and walk‑in, following all food safety and HACCP guidelines.
• Inspect incoming proteins for quality and freshness, and communicate any issues to the Executive Chef or purchasing team.
• Accurately label, date, and rotate all proteins in accordance with FIFO standards.
• Maintain and sharpen all butchery tools and equipment, ensuring proper care of knives, saws, and grinders.
• Track yields, waste, and usage to support inventory accuracy and cost control.
• Collaborate with the culinary team on menu development, providing input on new cuts, techniques, or seasonal offerings.
• Assist with broader kitchen prep and service support during high‑volume periods, as needed.
• Uphold all PHG safety, sanitation, and quality standards at all times.

Qualifications

• 2+ years of professional butchery or whole‑animal fabrication experience, ideally in a high‑volume or fine‑dining kitchen.
• Strong working knowledge of primal and sub‑primal cuts, yield management, and proper knife skills.
• Experience with charcuterie, curing, or sausage‑making is a plus.
• ServSafe Food Handler certification required (or ability to obtain within 30 days of hire).
• Ability to work early mornings, evenings, weekends, and holidays as business needs require.
• Strong attention to detail, organization, and time management skills.
• A collaborative, team‑first attitude and willingness to support the broader kitchen as needed.

Physical Requirements

• Ability to stand for extended periods (up to 8+ hours) in a cold, wet, or fast‑paced kitchen environment.
• Ability to lift and carry up to 50 lbs regularly, including whole or partial animal cuts.
• Ability to safely operate sharp tools, saws, and grinding equipment.
• Comfortable working in walk‑in coolers and freezer environments for extended periods.
• Manual dexterity and hand‑eye coordination sufficient for precise cutting and portioning work.

Benefits

• 401(k) with employer match
• Health insurance
• Dental insurance
• Vision insurance
• Supplemental benefits
• Employee discount
• Free meals
• Paid training