Master Butcher

Position Summary

The Master Butcher will expertly break down, trim, portion, and prepare meats according to Motek specifications, ensuring optimal yield, quality, and presentation.

Responsibilities

• Cut, trim, debone, portion, and prepare meats (beef, lamb, poultry) to Motek standards
• Break down whole muscles and primals with focus on yield and consistency
• Safely operate and maintain butchery equipment (knives, saws, grinders)
• Label, weigh, package, and store all meat products properly
• Inspect incoming meat deliveries and address quality issues
• Manage inventory, track usage, and assist with ordering
• Follow all food safety, sanitation, and HACCP standards
• Keep prep areas and equipment clean and organized
• Work with culinary leadership on cuts, menu development, and consistency
• Train and guide kitchen staff on proper meat handling as needed

Benefits

• Competitive pay. Wages paid weekly
• Growth opportunity
• 401k savings plans
• Medical, dental and vision insurance
• Employee discounts

Requirements

• 5+ years of professional butchery experience (restaurant or high-volume setting preferred)
• Strong skills in meat fabrication, portioning, and whole-animal/primal breakdown
• Knowledge of meat quality, grading, yield, and culinary use
• Physically able to work long hours with knives, lift heavy items, and work in cold environments
• Organized, detail-oriented, and able to communicate clearly
• Strong commitment to food safety and cleanliness
• Culinary or butchery certification a plus

Pay

$21 - $25 / hr