Job Description

Job Title: Butcher – Concept/PropertyNameConcept/PropertyName

Reports To: Sous Chef / Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You’ll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.

Key Responsibilities

Fabrication, Portioning & Prep

• Break down primals/sub-primals (beef, pork, lamb) and poultry; trim, denude, tie, and portion to exact specs and weights.
• Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); manage shellfish prep as directed.
• Prepare grinds, sausages, terrines, and charcuterie components where applicable; set station-ready cuts for line use.
• Build accurate prep lists; stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.

Quality, Consistency & Specs

• Follow cut charts, thickness/weight standards, and presentation specs; calibrate knife work for uniformity.
• Inspect product quality (marbling, color, odor, texture); escalate concerns immediately.
• Maintain aging, brining, marinating, and dry rub schedules per SOP; document any spec adjustments.

Food Safety, Sanitation & Compliance

• Enforce DOH/HACCP: raw vs. ready-to-eat separation, allergen/cross-contact prevention, and proper glove/handwashing.
• Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; track shelf life and pull dates.
• Keep butchery room/tables, boards, knives, grinders, and slicers sanitized; complete opening/closing and deep-clean tasks.

Inventory, Receiving & Waste Control

• Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.
• Track yields and trim; minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).
• Maintain organized cold storage and dry shelves—mapped, labeled, and within par levels.

Equipment Care & Safety

• Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
• Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; submit/track work orders.
• Use PPE and follow SDS/chemical safety; maintain a tidy, slip-free workspace.

Teamwork, Communication & Culture

• Partner with Culinary leadership to forecast cuts and specials; communicate 86s/low pars proactively.
• Support training for line/prep on proper handling and station utilization of proteins.
• Contribute to a respectful, inclusive, learning-focused kitchen; participate in tastings and line-ups.

Events, Banquets & Openings (as applicable)

• Fabricate to BEO specs and timelines; stage trays and labels for off-site and PDR events.
• Support new openings with bulk fabrication, spec sheets, and training materials.

Requirements

Required Qualifications

• 1–2+ years of professional butchery experience (restaurant, hotel, retail, or commissary); seafood fabrication experience preferred.
• Strong knife skills and knowledge of primal/sub-primal cuts, yield management, and portioning standards.
• Proven adherence to HACCP/food safety and sanitation practices; Food Handler/ServSafe (or ability to obtain).
• Organization, speed, and attention to detail; clear communication and teamwork.
• Comfort with scales, slicers, grinders, vacuum sealers, and blast chillers; Google Workspace familiarity a plus.
• Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

• Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions.
• Lift/carry/push/pull up to 35–50 lbs. (cases, primals, trays).
• Work in cold environments (walk-ins, butchery rooms) and around sharp tools and cleaning chemicals; slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.