Butcher

Fiore Rosso

Vetri, Italian Steakhouse promoting local farms and artisans. Featuring wood fired grilled steaks, roasted vegetables, fresh pasta and crudo.

Summary of Position: The Butcher will work with the Executive Chef and Sous Chefs in being responsible to maintain a well-organized, clean, and professionally run kitchen. The quality of food is to be maintained and/or exceed the expectations set out by the Chef. They are responsible for the entire kitchen.

Duties & Responsibilities:

The Butcher is responsible for working directly with the Executive Chef to promote and maintain a team-based work environment. They must be supportive of all decisions made by the management team and help implement them. The Butcher must show leadership with their staff by encouraging them and giving them proper direction. They must maintain a positive attitude, always looking to improve the restaurant and maintain morale. They must practice proper cleanliness, technique, and professionalism to set the standard for the rest of the staff.

Production and Ordering:

• The Butcher will be responsible for the maintaining proper protein pars

• The Butcher will accept and inspect all protein orders for quality and freshness

• The Butcher will clean, cut, and portion all proteins to the quality standards of Fiore Rosso

• The Butcher will open the restaurant and oversee the morning team members

• They are expected to help the skills of the cooks by working with them daily and correcting them when needed.

• Display and Train staff on proper usage of kitchen equipment

Quality and Sanitation:

• The Butcher is responsible for enforcing all health department regulations and must maintain a high standard in all areas of safety, sanitation, and security.

• They must oversee the morning cleaner as well as the dishwashers to ensure that every aspect of the restaurant is being cleaned including but not limited to hoods, floors, bathrooms, and front and back kitchen.

The Butcher must uphold the qualities and standards of Fiore Rosso including but not limited to:

• Proper handling and storage(FIFO)

• Proper cooking procedures and techniques

• Flavor

• Portion size

Minimum Requirements:

• high school diploma

• 3-5 yrs culinary experience, experience butchering preferred

• Possess written and verbal skills for effective communication

• Understand the organization of a full-service restaurant

• Manage a staff to maximize performance

• Properly motivate staff to maintain a high morale

• Maintain an open line of communication between your staff

Physical Requirements:

• Be able to work in a hot, wet, humid, and loud environment for long periods.

• Be physically able to lift, reach, bend and stoop.

• Be able to safely lift bags, cases, and stacks (up to 60 pounds) many times per shift.

The above is an abbreviation of the job duties, you may be tasked to perform other duties as assigned by management not limited to the described responsibilities.

Job Types: Full-time, Part-time

Pay: $16.00 - $20.00 per hour

Benefits:

• Health insurance
• Paid time off

Schedule:

• 10 hour shift
• 8 hour shift
• Weekend availability

Ability to commute/relocate:

• Bryn Mawr, PA 19010: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Butchers & Meat Cutters: 3 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location