Butcher

Summary: Under the direction of the Line Cook- Kitchen Manager, the Butcher is responsible for receiving, preparing, and cutting all poultry and meats for the kitchen operation.

Reports to: Line Cook- Kitchen Manager

Job Duties:

• Sharpen, clean and adjust cutting equipment
• Receive, inspect, and store meat upon delivery
• Cut, slice, bone, or grind pieces of meat to specification
• Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability.
• Store meats in refrigerators or freezers at the required temperature
• Maintains quality inventory control of all poultry and meat items.
• Responsible for the proper rotation, storage temperature and environment required.
• Clean equipment and work areas to maintain health and sanitation standards.
• Able to lift up to 30 pounds
• Other duties as assigned by supervisor