Butcher Main Kitchen - Full Time

$21.00-24.00/hour starting pay rate (depending on experience). Full time position with primarily 1st shift hours. This position is eligible for full benefits (medical, dental & vision), DailyPay, 401K, paid vacation, free downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

Cuts, trims, bones, ties, and grinds meats, using butcher's cutlery and powered equipment, such as electric grinder and band saw, to portion and prepare meat in cooking form: Cuts, trims, and bones carcass sections or prime cuts, using knives, meat saw, cleaver, and band saw, to reduce to cooking cuts, such as roasts, steaks, chops, stew cubes, and grinding meat.

ESSENTIAL FUNCTIONS

• Responsible for keeping a meticulously clean and sanitary environment.
• Receive, inspect, and store meat properly upon delivery.
• Record quantity of meat received and issued to outlets and banquet kitchen
• Clean fowl and fish. Cleans all other meats
• Shapes and ties roasts. Brines, smokes, and cures meats as needed
• Production and development of sausage making
• Fills banquet and outlet requisitions 100%
• Follow AHC handbook policies, CURIO by Hilton and EcoSure standards
• Stays busy and productive throughout shift, works independently with little supervision
• Complete all daily responsibilities/cleaning task list.

DAILY RESPONSIBILITIES

• Cuts and weighs steaks and chops for individual servings with precision to /- ½ ounce tolerance
• Cuts, trims, and bones carcass sections or prime cuts.
• Using knives, meat saw, cleaver, band saw, meat grinder and cryovac machine
• Orders meats and seafood necessary to maintain proper stock
• Coordinates upcoming needs with Chefs
• Reduce primal cuts to cooking cuts, such as roasts, steaks, chops, stew cubes, and grinding meat.
• Assists other team members as time allows. Follows all department rules
• Ensure trash/recyclables are taken out. Upholds recycling policies
• Daily cleaning of butcher shop area, coolers, and all equipment
• Follow AHC guest service standards.
• Any other additional responsibilities that may be asked by General Manager, VP’s, or Chefs.

QUALIFICATIONS

• Previous Culinary experience including butchery experience in a high volume restaurant/butcher shop
• Exceptional meat cutting and fabrication skills. Curing, brining, smoking, and sausage making skills.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

CERTIFICATES, LICENSES, REGISTRATIONS

• Serve Safe certification or other comparable sanitation certification preferred

EDUCATION and/or EXPERIENCE

• High school diploma or equivalent preferred. Culinary diploma preferred.
• Related experience in butchery field is required.