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Job Title:   Butcher - Main Kitchen (Butcher Shop)
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Full Time
Food & Beverage


Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount. 


Shape, tie and Cryovac meat products for production. 

Must have acquired knowledge of sanitation according to state and federal guidelines. 

Work efficiently and accurately in operating mode. 

Thorough knowledge of Safety and OSHA guidelines Organizational skills. 

Develop production schedule, pars according to outlets projections. 

Follow and maintain documentation according to all HACCP guidelines. 

Set up HACCP flow chart built into production guidelines. Inspect the end product in outlets. 

Communicate with outlet chefs on quality issues; be available for feedback. 

Demonstrate training and coaching to talent. 

Proficient knowledge of proper storing of meat, poultry and seafood. 

Maintain proper controls on high cost products. 

Attention to detail, proper portioning required and variances - major part of job performance. 

Properly store and maintain storage of fish (icing). 

Clean, sanitize and organize tools, cutting equipment in area. 

Inspect equipment and assure PM is in effect. 

Follows and adheres to all company and departmental safety guidelines. 


Minimum six years experience. 

Ability to perform yield test. 

Knowledge of proper rotation and storage of meats, seafood, poultry. 

Order food based projections and required yield. 

Must be able to read, write and have understanding of English. 

HACCP and Serv Safe certified. 

Demonstrate excellent communication skills regarding meats and proper applications with Purchasing, Warehouse, Culinary.


Work is highly repetitive in nature. 

Continuous standing for long periods - at times temperature approximately 55F. 

Periodically pushing and pulling heavy carts and lifting products in proper storage areas. 

Must be continuously alert using machinery and knives (which maybe dangerous). 

Lift items sometimes as heavy as 100 lbs. 


Temperatures at 55F.

Moisture and some water. 

Repetitive heavy lifting and work methods. 

Required to be detailed oriented. 

Days and hours may vary.

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