Craft Butcher & Prep Specialist

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

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.