Butcher

Position Title: Butcher
Reports to: Executive Chef of Restaurant
Date Revised: September 2015
Location: Chicago, IL

Position Summary:

Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.

Core Duties and Responsibilities:

• Sharpen and adjust cutting equipment
• Cut, bone, or grind pieces of meat
• Weigh, wrap, and display cuts of meat
• Cut or prepare meats to specification or customer's orders
• Keep inventory of meat sales and order meat supplies
• Clean equipment and work areas to maintain health and sanitation standards
• Wrap, weigh, label and price cuts of meat.
• Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
• Prepare special cuts of meat ordered by customers.
• Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
• Estimate requirements and order or requisition meat supplies to maintain inventories.
• Receive, inspect, and store meat upon delivery, to ensure meat quality.
• Store meats in refrigerators or freezers at the required temperature
• Record quantity of meat received and issued to cooks and/or keep records of meat sales.
• Shape, lace, and tie roasts, using boning knife, skewer, and twine.

Communication:

• Use daily kitchen notes to communicate amongst the team
• Regularly follow up on e-mail communications with the hotel re. group functions and amenities
• Establish open lines of communication between FOH and BOH at all times
• Provide new and updated menu descriptions to FOH directors
• Work closely with all management staff and chef assistant always presenting a united front
• Attend daily line up meetings, educate front of the house personnel in product awareness and cultivate long-term food knowledge
• Lead by example and motivate through positive reinforcement
• Be firm, fair and consistent when involved with employee issues
• Inform Purchaser of any specific R&M
• Assist in maintaining communications with the FOH in regards to their bread needs, special requests, special occasion guests and cake sales and to go orders
• Work with FOH Market Managers to create and maintain par levels of product in Market
• Determine and communicate staffing needs to marketing director placing ads seasonally
• Coordinating prep lists for each of the revenue centers
• Utilize and update all prep lists
• Coordinate preparation of all group function related items
  1. Ensure that all BEO's for Restaurant and Banquets are posted and accurate.
  2. Update staff and Banquet Directors to any changes or additions.

Service:

1. Strive for guest satisfaction—maintain the goal of creating positive guest experiences
2. Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.
3. Organize and operate an efficient, professional service.
4. Motivate, train, and educate personnel in Restaurant policies, procedures, and rules
5. Maintain a clean and organized workspace including the appearance of the station from outdoors

Schedule:

• Schedule must be made according to labor budgets
• Schedule must be approved weekly by the Executive Chef
• Schedule must be posted by Thursday for the next week
• Write seasonal schedules that account for training new employees
  

The company reserves the right to revise and change job duties as the need arises. I have read and understand the physical requirements of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.