Butcher

Butcher position at Rosewood Hotel- CUT Restaurant

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.


Ensure that standards are maintained at a superior level on a daily basis.


Maintain and strictly abide by state sanitation/health regulations and hotel requirements.


Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.


Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.


Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Maintain daily inventory of meat and fish, provide documented inventory at the end of each shift
Assist AM Sous in the receiving, storing and rotating of all meat and fish products
Butchery of all whole meats and poultry that arrives
Butchery/shelling and shucking of all seafood as it arrives, to specifications
Maintain proper storage of raw, butchered and prepared meat and fish
Assist AM Sous and Chef de Cuisine with ordering of meat and fish and maintaining pars for the restaurant
Assist Banquet Chef with ordering and preparation of proteins for banquets
Fulfillment of daily cut sheet for Restaurant/Bar/Room Service
Fulfillment of daily prep and production list for Banquets
Create a program for preparation and maintenance of cured, brined, confit and preserved meats
Oversee and ensure quality standards for cooking, shucking and storing of shellfish and crustaceans
JOB REQUIREMENTS
Experience -



Minimum two year experience as a butcher and/or 3 years experience as a fine dining cook


General Skills -

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data

Butcher position at Rosewood Hotel- CUT Restaurant

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.


Ensure that standards are maintained at a superior level on a daily basis.


Maintain and strictly abide by state sanitation/health regulations and hotel requirements.


Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.


Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.


Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Maintain daily inventory of meat and fish, provide documented inventory at the end of each shift
Assist AM Sous in the receiving, storing and rotating of all meat and fish products
Butchery of all whole meats and poultry that arrives
Butchery/shelling and shucking of all seafood as it arrives, to specifications
Maintain proper storage of raw, butchered and prepared meat and fish
Assist AM Sous and Chef de Cuisine with ordering of meat and fish and maintaining pars for the restaurant
Assist Banquet Chef with ordering and preparation of proteins for banquets
Fulfillment of daily cut sheet for Restaurant/Bar/Room Service
Fulfillment of daily prep and production list for Banquets
Create a program for preparation and maintenance of cured, brined, confit and preserved meats
Oversee and ensure quality standards for cooking, shucking and storing of shellfish and crustaceans
JOB REQUIREMENTS
Experience -



Minimum two year experience as a butcher and/or 3 years experience as a fine dining cook


General Skills -

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data