Experienced Butcher — High-Volume Kitchen Prep

Tao Group; Tampa (FL); Hybrid; USD 32,000 - 46,000; Full time

Job summary

The Tao Group Hospitality team is opening two new venues at Hotel Cala in Tampa, LAVO and BarOnda, and is building opening teams now. We are hiring a butcher to provide high-quality meats and coordinate with Sous Chefs to support banquets and day-to-day preparation while maintaining first-in, first-out procedures and food safety standards in a fast-paced environment.

Candidates should have 2–4 years of butcher experience, experience in high-volume restaurant settings, and the ability to stand

Qualifications

• 2-4 years experience as a butcher required.
• High-volume restaurant operations preferred.
• Education or meat cutting experience required.
• Ability to use hand tools, stand or walk for extended periods, lift heavy items, and work in cold environments

Responsibilities

• Cutting, grinding, and preparing meats for service
• Cleaning and maintaining tools and equipment and ensuring labeling and stock-making procedures
• Keeping records, inventory, and ordering
• Performing quality inspections on meats and other products
• Adhering to food safety and sanitation controls
• Brines and marinades fall under the responsibility of the butchers
• Assist and/ or complete additional tasks as assigned

Skills

Communication

Task management

Reading prep lists

Team coordination

Education

Food preparation experience

Meat cutting experience

Tools

Meat grinders

Knives

Job description

In early 2027, Tao Group Hospitality is bringing two distinct dining experiences to Hotel Cala on Tampa’s waterfront. LAVO will make its Tampa debut with signature coastal Italian cuisine and hospitality, while BarOnda will bring a vibrant atmosphere to the Riverwalk with curated cocktails, bites, and waterfront views. We’re building our opening teams now. Join Tao Group Hospitality and be part of bringing two exciting new destinations to Tampa.

Provide high-quality meats and services for Tao Group Hospitality. The Butcher will use meat grinders, knives, and other tools to cut meat down into smaller portions. Must weigh, marinate, execute recipes and label and proteins to ensure first in first out standard operating procedures. Butchers will work closely with Sous Chefs and Chefs to coordinate protein ordering for banquets and regular day to day portioning. Butchers must be able to read preparation lists and order requests made by kitchen management.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Cutting, grinding, and preparing meats for service
• Cleaning and maintaining tools and equipment and ensuring labeling and stock-making procedures.
• Keeping records, inventory, and ordering
• Performing quality inspections on meats and other products
• Adhering to food safety and sanitation controls
• Brines and marinades fall under the responsibility of the butchers

• Assist and/ or complete additional tasks as assigned

EDUCATION/WORKING KNOWLEDGE:

• 2-4 years’ experience as a butcher required
• High-volume restaurant operations preferred
• Education or food preparation or meat cutting experience required
• Ability to use hand tools, stand or walk for extended periods, lift heavy items, and work in cold environments
• Knowledge of meat preparation techniques and cuts

• Strong communication and task management

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write and verbally communicate
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs.
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment