Head Butcher

Cache Creek; California; On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Tuition reimbursement

Gas discount

Team events

Job summary

Cache Creek Casino Resort in Northern California is seeking a seasoned Butcher Shop Supervisor to manage daily production, ensure product quality, and lead a skilled team across meat, poultry, and seafood fabrication. You will collaborate with Executive Sous Chefs and outlet culinary teams to meet menu requirements, maintain HACCP hygiene, and optimize inventory.

Join our team to drive quality, minimize waste, and support the resort’s dining program through strong leadership, training, and

Qualifications

• High school diploma or equivalent
• Graduate of an accredited culinary arts program or apprenticeship
• Minimum two years supervisory or management experience in a butcher shop
• Or minimum four years of professional butcher shop operations including leadership responsibilities

Responsibilities

• Directly supervise the butcher shop team and oversee daily operations
• Lead, train, coach, and develop staff on fabrication techniques, sanitation, safety and quality standards
• Oversee daily orders for all outlets including proteins and seafood
• Collaborate with executive chefs and outlet teams to meet menu specs and production schedules
• Maintain inventory, FIFO rotation, and accurate product usage/yield charts
• Develop meat and seafood recipes and utilization plans to minimize waste
• Manage the resort’s dry-aging program and ensure compliance with food safety standards
• Ensure clean, organized, and sanitary work environment and proper equipment maintenance
• Utilize Eatec and Oracle systems to manage production, inventory, and ordering
• Maintain knowledge of meat/seafood fabrication techniques and industry standards
• Promote Cache Creek Casino Resort positively and professionally

Skills

Leadership

Meat fabrication

HACCP

Sanitation

Inventory management

Education

Culinary arts program or apprenticeship

Two years supervisory/management experience in butcher shop

Four years professional butcher shop operations with leadership

Tools

Eatec

Oracle

Job description

Join Cache Creek Casino Resort, Northern California’s premier gaming and entertainment destination, set in the scenic Capay Valley just outside Sacramento and the San Francisco Bay Area. Our exceptional Food & Beverage program is an important part of the guest experience, offering a diverse collection of dining venues where quality, consistency, and outstanding service come together.

At the heart of it all are our shared R.I.C.H. values, Respect, Integrity, Commitment, and Humility, which are central to how we work, lead, and care for our guests and team. These values are more than words; they are the foundation that enables us to deliver world-class service every day.

We offer a competitive benefits package including comprehensive affordable health coverage, a 401(k), tuition reimbursement, transportation options including a gas discount, and team member events designed to make you feel valued and connected to our industry and each other.

Be part of something meaningful and help shape the future at Cache Creek Casino Resort.

Summary

Manages the daily operations of the butcher shop to ensure consistent product fabrication, quality, freshness, sanitation, and efficient production. Oversee the procurement, receiving, preparation, storage, and distribution of meat, poultry, and seafood products to support all Food & Beverage outlets throughout Cache Creek Casino resort.

Collaborate closely with Executive Sous Chefs, Sous Chefs, and outlet culinary teams to ensure products are prepared to established specifications and delivered according to menu requirements, production schedules, and quality standards. Provides leadership, training, and direction to butcher shop team members while maintaining compliance with food safety, sanitation, inventory control, and operational standards.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Manage the daily operations of the butcher shop, ensuring efficient workflow, productivity, and adherence to established standards and procedures.

Lead, train, coach, and help develop butcher shop team members to ensure proper fabrication techniques, product handling, sanitation, safety, and quality standards.

Oversee the preparation and fulfillment of daily orders for all Food & Beverage outlets including all proteins and seafood.

Collaborate daily with Executive Sous Chefs, Sous Chefs, and outlet culinary teams to understand menu requirements and ensure products are fabricated and delivered according to specifications.

Inspect all incoming products for quality, freshness, consistency, quantity, condition, and adherence to established specifications.

Manage product rotation and storage using FIFO (First In, First Out) procedures to maintain freshness and minimize waste.

Maintain accurate inventory of products on hand and adjust as needed to support menus, production needs, and outlet requirements.

Develop and maintain meat usage and yield charts to support product consistency, portion control, inventory management, and cost efficiency.

Develop and prepare recipes and utilization plans for meat and seafood by-products as directed, with a focus on maximizing product utilization and minimizing waste.

Manage and maintain the resort’s dry-aging program, including product selection, preparation, monitoring, storage, and quality control.

Ensure all butcher shop operations comply with established food safety, sanitation, HACCP, and regulatory standards.

Maintain a clean, organized, and sanitary work environment and ensure proper sanitation practices are consistently followed.

Inspect, maintain, and safely operate butcher shop equipment, tools, and machinery; promptly report maintenance or safety concerns.

Ensure proper maintenance and organization of the Butcher Shop, storage areas, workspaces, and equipment.

Utilize the Eatec and Oracle systems daily to manage production, inventory, ordering, and/or other assigned operational functions.

Monitor product quality and consistency throughout the fabrication and preparation process and take corrective action when necessary.

Work closely with culinary leadership to anticipate product needs, accommodate menu changes, and maintain appropriate inventory levels.

Attend and participate in meetings, training sessions, and other departmental activities as assigned.

Maintain current knowledge of proper meat and seafood fabrication techniques, food safety practices, sanitation requirements, and industry standards.

Promote Cache Creek Casino Resort in a positive and professional manner.

Supervisory Responsibilities

Directly supervises employees in the Butcher Shop. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and/or Experience

High School Diploma or equivalent; Graduate of an accredited culinary arts program or apprenticeship and a minimum of two years supervisory or management experience in a butcher shop; or a minimum of four years of professional experience in butcher shop operations including demonstrated leadership responsibilities; or equivalent combination of education and experience.

Age Requirement

Must be at least 21 years of age.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Certificates, Licenses, Registrations

Sanitation Certificate

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 70 pounds and occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is frequently exposed to risk of electrical shock. The employee is occasionally exposed to extreme cold, extreme heat and secondhand tobacco smoke. The noise level in the work environment is usually loud.

#CCCR1

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.