Butcher

Company: ABSteak by Chef Akira Back
Location: San Francisco
Posted on: February 1, 2025

Job Description:

Key Responsibilities:

• Meat Cutting and Preparation:
  • Cutting and Trimming:
    • Cut, trim, debone, and portion meat cuts such as beef, pork, lamb, and poultry according to specifications.
    • Accurately cut steaks, roasts, chops, and other meat products to required thickness and weight.
    • Processing:
      • Properly prepare special cuts requested by the Head Chef or customers.
      • Precision Cutting:
        • Maintain precision in cutting to minimize waste and ensure consistent portion sizes.
        • Use various cutting tools and machines safely and effectively.
        • Quality Control:
          • Inspection:
            • Inspect meat products for quality, freshness, and adherence to specifications.
            • Ensure all meat products are stored correctly to maintain freshness.
            • Waste Management:
              • Discard or properly manage any spoiled or substandard products.
              • Implement measures to minimize waste and optimize yield from each cut.
              • Standards Compliance:
                • Ensure all meat products meet Absteak's quality standards.
                • Conduct regular checks to maintain high standards.
                • Inventory Management:
                  • Monitoring:
                    • Monitor and manage inventory levels of meat products.
                    • Keep accurate records of inventory and report any shortages or discrepancies.
                    • Receiving:
                      • Receive and inspect meat deliveries, ensuring proper storage and rotation.
                      • Verify that delivered meat products meet the restaurant's quality standards.
                      • Storage:
                        • Properly store and rotate meat products to minimize spoilage and maintain freshness.
                        • Ensure all meat products are labeled with the correct date and stored at the appropriate temperature.
                        • Health & Safety:
                          • Sanitation:
                            • Adhere to all food safety and sanitation guidelines.
                            • Maintain a clean and organized work area, including butcher blocks, tools, and equipment.
                            • Regulations:
                              • Follow all health and safety regulations, including proper use and maintenance of cutting tools and equipment.
                              • Participate in regular health and safety training sessions.
                              • Hygiene:
                                • Practice proper personal hygiene and wear the required protective clothing and gear.
                                • Ensure that all work surfaces and tools are cleaned and sanitized regularly.
                                • Equipment Maintenance:
                                  • Usage:
                                    • Properly use and maintain all butchering equipment, such as knives, saws, and grinders.
                                    • Use equipment according to manufacturer's instructions and safety guidelines.
                                    • Maintenance:
                                      • Report any equipment issues to the Head Chef or Kitchen Manager.
                                      • Ensure all equipment is cleaned, maintained, and serviced regularly to ensure optimal performance.
                                      • Team Collaboration:
                                        • Coordination:
                                          • Work closely with the culinary team to ensure that meat products are prepared and available for service.
                                          • Assist Line Cooks and Prep Cooks with meat preparation as needed.
                                          • Communication:
                                            • Communicate effectively with the Head Chef, Line Cooks, and other team members.
                                            • Provide feedback on inventory levels, quality issues, and other relevant matters.
                                            • Support:
                                              • Assist with additional tasks as requested by the Head Chef or Kitchen Manager.
                                              • Participate in team meetings and contribute to a positive work environment.Qualifications:
                                                • Experience:
                                                  • Minimum of 2-3 years of experience as a Butcher, preferably in a high-volume restaurant or meat processing facility.
                                                  • Expertise in various meat cutting techniques and knowledge of different cuts of meat.
                                                  • Experience in preparing specialized cuts and custom orders.
                                                  • Culinary Skills:
                                                    • Strong understanding of food safety standards and kitchen hygiene practices.
                                                    • Proficiency with butchering tools and equipment.
                                                    • Ability to follow specifications and recipes accurately.
                                                    • Education:
                                                      • High school diploma or equivalent required.
                                                      • Culinary training or certification in meat cutting is a plus.
                                                      • Ongoing education or certifications in food safety and meat cutting techniques are advantageous.
                                                      • 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.
                                                          • 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, Pittsburg , Butcher, Other , San Francisco, California