Job Description

Job Title: Butcher (Meat & Fish)

Position Overview:
We are seeking an experienced Butcher to support our fine-dining kitchen by expertly preparing a variety of premium meats, poultry, and whole fish. The ideal candidate will possess advanced butchery skills, precision in portioning, and a deep understanding of quality standards required in a high-end culinary environment. This role requires close collaboration with the culinary team to ensure consistency, efficiency, and excellence in every cut.

Key Responsibilities:

• Break down whole animals, primal cuts, and whole fish according to the restaurant’s specifications.

• Prepare precise portions of meat and fish for service, including specialty cuts, dry-aged meats, and filleted fish.

• Work closely with the Executive Chef and culinary team to meet menu requirements and maintain consistency.

• Uphold strict food safety, hygiene, and HACCP standards.

• Inspect all incoming proteins for quality and freshness.

• Maintain proper storage, labeling, and rotation of inventory.

• Manage trimming, aging, and preparation of premium cuts for fine dining service.

• Operate and maintain knives, band saws, grinders, and other butchering equipment safely.

• Minimize waste through proper butchery techniques and utilization of by-products.

Qualifications:

• Proven experience as a butcher in a fine-dining or luxury hospitality environment.

• Strong knowledge of both meat and fish butchery techniques.

• Ability to break down whole fish and large primal cuts with precision.

• Familiarity with portion control, yield management, and cost efficiency.

• Strong understanding of food safety regulations and HACCP compliance.

• Physical stamina and the ability to lift heavy products (up to 50 lbs).

• Excellent knife skills and attention to detail.

• Strong organizational skills and ability to work under pressure.

Preferred Experience:

• Training in culinary arts or specialized butchery.

• Work Environment:

• This position involves working closely with chefs in a high-volume, detail-oriented kitchen. The role requires extended periods of standing, working in cold storage, and handling raw proteins.

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