Butcher

Company: ABSteak by Chef Akira Back
Location: San Francisco
Posted on: November 4, 2024

Job Description:

Key Responsibilities:

--- Cut, trim, debone, and portion meat cuts such as beef, pork, lamb, and poultry according to specifications, and accurately cut steaks, roasts, chops, and other meat products to required thickness and weight.

--- Maintain precision in cutting to minimize waste and ensure consistent portion sizes, and use various cutting tools and machines safely and effectively.

--- Inspect meat products for quality, freshness, and adherence to specifications, and ensure all meat products are stored correctly to maintain freshness.

--- Discard or properly manage any spoiled or substandard products, and implement measures to minimize waste and optimize yield from each cut.

--- Ensure all meat products meet Absteak's quality standards, and conduct regular checks to maintain high standards.

--- Monitor and manage inventory levels of meat products, and keep accurate records of inventory and report any shortages or discrepancies.

--- Receive and inspect meat deliveries, ensuring proper storage and rotation, and verify that delivered meat products meet the restaurant's quality standards.

--- Properly store and rotate meat products to minimize spoilage and maintain freshness, and ensure all meat products are labeled with the correct date and stored at the appropriate temperature.

--- Adhere to all food safety and sanitation guidelines, maintain a clean and organized work area, and follow all health and safety regulations.

--- Practice proper personal hygiene and wear the required protective clothing and gear, and ensure that all work surfaces and tools are cleaned and sanitized regularly.

--- Properly use and maintain all butchering equipment, report any equipment issues, and ensure all equipment is cleaned, maintained, and serviced regularly to ensure optimal performance.

--- Work closely with the culinary team to ensure that meat products are prepared and available for service, and communicate effectively with the Head Chef, Line Cooks, and other team members.

Qualifications:

--- Experience: Minimum of 2-3 years of experience as a Butcher, preferably in a high-volume restaurant or meat processing facility.

--- Culinary Skills: Strong understanding of food safety standards and kitchen hygiene practices, proficiency with butchering tools and equipment, and ability to follow specifications and recipes accurately.

--- Education: High school diploma or equivalent required, and culinary training or certification in meat cutting is a plus.

--- Physical Stamina: Ability to stand for extended periods, ability to lift heavy objects (up to 50 lbs), ability to work in a cold environment, strong hand-eye coordination, and manual dexterity.

--- Attention to Detail: Keen eye for detail and precision in cutting and portioning, commitment to maintaining high standards of food quality and safety, and ability to multitask and manage time effectively.

--- Team Player: Strong communication skills, ability to work collaboratively with a diverse team, positive attitude, and willingness to learn.

Keywords: ABSteak by Chef Akira Back, Rancho Cordova , Butcher, Other , San Francisco, California