Butcher - Prime & Provisions

Responsibilities

• Fabricate, trim, portion, and prepare premium cuts of beef, pork, poultry, lamb, and seafood according to company specifications.
• Maintain consistency in portion sizes, quality, and presentation standards.
• Inspect all proteins upon delivery to ensure quality, freshness, and proper specifications.
• Properly label, rotate, and store products following FIFO procedures and food safety standards.
• Minimize waste through proper utilization of products and accurate cutting techniques.
• Maintain inventory levels and communicate ordering needs to the Executive Chef or Sous Chef.
• Safely operate and maintain butcher equipment including band saws, slicers, grinders, knives, and vacuum sealers.
• Maintain a clean, organized, and sanitized butcher station throughout each shift.
• Follow all sanitation, HACCP, food safety, and health department regulations.
• Absorb and assist with production and prep as needed to support daily kitchen operations.
• Communicate effectively with chefs and kitchen staff regarding product availability and production needs.
• Complete opening, running, and closing duties as assigned.
• Maintain a professional appearance and contribute positively to the kitchen team.
• Perform additional duties as assigned within the scope of the role.

Requirements

• Previous butcher or meat fabrication experience required; steakhouse or fine dining experience strongly preferred.
• Strong knowledge of premium beef cuts, portioning techniques, and meat quality standards.
• Experience using commercial butcher equipment safely and efficiently.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to work efficiently in a fast-paced, high-volume kitchen.
• Availability to work mornings, evenings, weekends, and holidays based on business needs.

Physical Demands & Work Environment

• Ability to stand for extended periods (up to 8+ hours per shift).
• Frequent lifting and carrying up to 75 pounds.
• Frequent bending, reaching, twisting, and repetitive knife work.
• Ability to safely operate sharp knives and commercial butcher equipment.
• Comfortable working in refrigerated environments and around raw proteins.
• Ability to work efficiently in a fast-paced kitchen environment.

Benefits + Perks

• Paid Leave
• Commuter Benefits
• 401(k) + Company Match
• Company-paid Employee Assistance Program
• Food & Beverage Discounts

Core Competencies

• Accountability
• Adaptability
• Attention to Detail
• Communication Skills
• Food Safety & Sanitation
• Integrity
• Organization
• Professionalism
• Self-Management
• Teamwork and Collaboration
• Technical Proficiency with kitchen equipment and food preparation techniques

Qualifications

• High school diploma or equivalent.
• Valid driver's license.
• Willingness to obtain or maintain a Food Handlers Card.

Skills

• Proficient in commercial butcher equipment.
• Knowledge of food safety and sanitation practices.
• Ability to work in a fast-paced, high-volume kitchen environment.

Pay

Competitive salary commensurate with experience.

Schedule

Morning, evening, weekend, and holiday shifts available based on business needs.