Lead Butcher & Meat Shop Supervisor

Cache-Creek-Casino-Resort; California; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health coverage

401(k)

Tuition reimbursement

Gas discount

Job summary

Cache Creek Casino Resort in Northern California is seeking an experienced Butcher Shop Supervisor to oversee daily meat fabrication, ensure quality, freshness, sanitation, and efficient production across all Food & Beverage outlets.

Lead, train, and coach butcher shop staff; manage inventory using FIFO; collaborate with Executive Sous Chefs to meet menu specs while maintaining HACCP and safety standards. Hours are full-time in a busy resort kitchen; prior supervisory experience required.

Qualifications

• High School Diploma or equivalent required; culinary program or apprenticeship preferred.
• Minimum two years supervisory/management experience in butcher shop; or four years in butcher shop operations with leadership responsibilities.

Responsibilities

• Oversee daily operations of the butcher shop, ensuring efficient workflow and adherence to standards.
• Lead, train, coach, and develop butcher shop staff for proper fabrication techniques and sanitation.
• Manage daily orders for all Food & Beverage outlets, including proteins and seafood.
• Collaborate with Executive Sous Chefs and culinary teams to meet menu specifications and production schedules.
• Inspect incoming products for quality, freshness, and adherence to specs.
• Maintain FIFO inventory control and accurate meat/yield charts to optimize cost.

Skills

Leadership

Supervisory experience

Food safety

Inventory management

Meat fabrication

Quality control

Communication

Education

High School Diploma

Culinary program/apprenticeship

Tools

Eatec

Oracle

Job description

Cache Creek Casino Resort in Northern California is seeking an experienced Butcher Shop Supervisor to oversee daily meat fabrication, ensure quality, freshness, sanitation, and efficient production across all Food & Beverage outlets.

Lead, train, and coach butcher shop staff; manage inventory using FIFO; collaborate with Executive Sous Chefs to meet menu specs while maintaining HACCP and safety standards. Hours are full-time in a busy resort kitchen; prior supervisory experience required.