Lead Butcher & Shop Operations Manager

Cache Creek Casino Resort; Oceanside (CA); On-site; USD 80,000 - 100,000; Full time

Job summary

Cache Creek Casino Resort is seeking an experienced butcher shop supervisor to lead daily operations, ensure product quality, and uphold food safety standards across all F&B outlets.

You will train staff, optimize meat and seafood fabrication, manage inventory with FIFO, and collaborate with Executive Sous Chefs to meet menus and production schedules. Must have relevant culinary or supervisory background and HACCP knowledge.

Qualifications

• High School Diploma or equivalent required; culinary arts program or apprenticeship preferred.
• 2+ years supervisory/management experience in a butcher shop or 4+ years in butcher shop operations with leadership responsibilities.
• Demonstrated ability to lead a team, manage quality, sanitation, and inventory within a food-service environment.

Responsibilities

• Direct daily operations of the butcher shop to ensure efficient production and adherence to standards.
• Lead, train, and develop butcher shop staff in fabrication techniques, sanitation, and safety.
• Oversee preparation and fulfillment of daily orders for all Food & Beverage outlets; ensure accuracy and timely delivery.
• Collaborate with Executive Sous Chefs and outlet teams to meet menu requirements and production schedules.
• Inspect incoming products for quality, freshness, and conformance to specifications.
• Maintain FIFO inventory controls and accurate product rotation to minimize waste.
• Develop and maintain meat usage and yield charts for consistency and cost control.
• Utilize Eatec and Oracle systems to manage production, inventory, and ordering processes.

Skills

Leadership

Staff supervision

Food safety practices

Education

High School Diploma or equivalent

Culinary arts program or apprenticeship

Tools

Eatec

Oracle

Job description

Cache Creek Casino Resort is seeking an experienced butcher shop supervisor to lead daily operations, ensure product quality, and uphold food safety standards across all F&B outlets.

You will train staff, optimize meat and seafood fabrication, manage inventory with FIFO, and collaborate with Executive Sous Chefs to meet menus and production schedules. Must have relevant culinary or supervisory background and HACCP knowledge.