Butcher

The Butcher position is an entry-level role that offers the opportunity to join a highly skilled Culinary team and contribute to the success of Hyatt Regency Dallas' Culinary operations. This role provides professional growth opportunities within Hyatt and the chance to be part of a hotel recognized as one of the 2025 Best Places to Work among Large Companies in North Texas.

Position Summary The Hotel Butcher is responsible for receiving, inspecting, storing, fabricating, portioning, and preparing meats, poultry, seafood, and specialty proteins for hotel restaurants, banquets, room service, catering functions, and special events. This position ensures product quality, food safety compliance, proper inventory control, and cost-effective utilization of protein products while supporting the culinary operation's production requirements.

Essential Duties & Responsibilities

• Cut, trim, debone, portion, and prepare meats, poultry, seafood, and specialty proteins according to hotel specifications and production needs.
• Review banquet event orders (BEOs), production sheets, automated reports, guest counts, and email communications to align production with forecasted business levels.
• Collaborate with Purchasing and Receiving to inspect incoming protein deliveries for quality, freshness, weight, and specification compliance.
• Maintain portion control standards and monitor yields to support food cost management and minimize waste.
• Properly label, date, rotate, and store products using FIFO procedures and approved food safety practices.
• Maintain accurate inventory records and communicate ordering needs, inventory concerns, and product quality issues to culinary leadership.
• Operate and maintain knives, grinders, slicers, band saws, vacuum sealers, Reduced Oxygen Packaging (ROP) systems, and other butchery equipment safely and effectively.
• Support restaurant, banquet, catering, and room service operations with timely production and fabrication needs.
• Produce consistent, high-quality cuts and finished products that meet established culinary standards.
• Maintain a clean, organized, and sanitary work environment in accordance with HACCP, health department, and company standards.
• Independently prioritize daily workload and complete assigned tasks with minimal supervision.

Additional Responsibilities

• Collaborate with Culinary & Purchasing departments to establish and maintain protein par levels, inventory controls, purchasing specifications, and storage practices.
• Support menu development through fabrication recommendations, yield optimization, and product innovation.
• Maintain records related to inventory, production, storage, and food safety compliance.
• Contribute to ongoing efforts to improve product quality, operational efficiency, consistency, and guest satisfaction.

CULTURE AND FUN!

• Free room nights, discounted room nights, and friends & family room rates at wonderful Hyatt locations
• Celebrations, recognitions, and volunteer opportunities
• Free nutritional colleague meals
• PerkSpot - discounts at various retailers - Apple, AT&T, Verizon, and many more!
• Discounted parking and discounted annual DART passes

WELLBEING AND BENEFITS!

• Full medical benefits at 30 days of employment
• 401K with company match
• Employee Stock Purchase plan
• Paid vacation, holidays, sick days, and extended sick leave
• New child leave, paid family bonding time, and adoption assistance
• Tuition reimbursement
• Free access to Headspace – meditation, recuperation, and rejuvenation

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

• Minimum 2 years of butchery experience in a hotel, resort, high-volume restaurant, banquet, catering, or food production environment.
• Strong organization, communication, and time-management skills with ability to multi-task priorities in fast-paced environment.
• Strong understanding of food safety practices, inventory management, and food cost controls.
• Extensive knowledge of proper storage procedures, shelf-life management, & labeling requirements.
• Basic math skills to calculate yields, portions, recipe conversions, and production quantities based on guest counts.
• Ability to lift up to 50 pounds and stand for extended periods.

Preferred Skills

• Experience with dry aging, smoking, & sausage making a plus.
• Culinary degree, meat-cutting certification, or equivalent on the job training.
• Strong drive for continuous improvement, quality, consistency, and operational excellence.