The primary responsibility of the Butcher is to handle all raw meat preparations, which includes, but is not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.

Responsibilities

Possess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb. Accountable for the loading, receiving and safe storage of inventory. Control food cost, waste, food safety, handling and sanitation to be in compliance with USPH. Possess a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat. Complete tasks, and work efficiently and productively. Possess advanced knife handling skills. Coordinate and supervise all personnel assigned to assigned section. Assign and delegate tasks. Conduct portion control reviews on a daily basis to ensure compliance. Control production levels. Recommend improvements and better cost control. Ensure that economical work practices are applied by su...