Butcher

Position Summary:

The Butcher prepares meat and fish for Bazaar Meat and Bar Mar using a wide variety of processes including dangerous equipment, sharp knives, and the ever-present danger of cross-contamination. The Butcher will remain focused and vigilant at all times, will work in an organized, clean, calm and safe manner without exception—always asking for help when needed rather than rushing or cutting corners. The butcher will be responsibe for handling, deboning, trimming, tying, grinding, or tenderizing cuts of meat, and also incharge of storing, weighing, and labeling their product. They may work with beef, poultry, pork, lamb, or seafood, and they may be responsible for creating specialized meat products such and ham or sausage. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Ambassador of TFG - GRG Culture:

Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Essential Duties and Responsibilities:

• Arrange cuts of meat and place them in an attractive manner in the display case.

• Weigh and label a variety of cuts of meat for the resturaunts.

• Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired

• Use skewers, bone knives, twine, and other tools to lace tie and shape roast.

• Prepare meat into forms ready for cooking a variety of actions, including boning, tying, grinding, cutting and trimming to make it easier on the cooks.

• Rotate products to reduce thr chance of any meat spoiling to reduce waste and loss of profits.

• Chill, store, label and date all production according to health department guidelines and Bazaar standards

• Schedule your break at an appropriate time and communicate with your co-workers and managers who will be covering your duties during that time.

• Must love and support your team!

• Comply with established sanitation standards, personal hygiene and health standards

• Store protiens properly and safely, marking date and time according to health department regulations and Bazaar standards

• Communicate with sous chefs and line cooks constantly about the condition of the restaurant’s protein inventory

• Maintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparation

• Monitor and minimize waste and actively work to maximize profitability

• Approach every day with an aggressive, pro-active, “can-do” attitude and calm, competent professionalism

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills:

• Prefer one to three (1-3) years of work experience
• Must be able to routinely life 50lbs of weight
• Must have precise knife cuts and skills
• Organized and able to work in a fast paced, high-pressure environment and be well aware of good sanitation principles and health department procedures
• Has a great positive attitude, a passion for great food, and above all a team player
• Culinary degree preferred but not required