Butcher Specialist

Absteak By Chef Akira Back - San Francisco, CA

Full-time

San Francisco, CA

About the position

The Butcher Specialist at ABSteak by Chef Akira Back is a crucial role within the culinary team, responsible for ensuring the highest standards of meat quality and presentation. This position requires a skilled individual with expertise in meat cutting and preparation, who can work efficiently in a fast-paced environment while maintaining strict adherence to food safety and quality standards.

Responsibilities

• Cutting and trimming meat to exact specifications.
• Cutting, trimming, deboning, and portioning meat cuts such as beef, pork, lamb, and poultry according to specifications.
• Preparing special cuts requested by the Head Chef or customers.
• Maintaining precision in cutting to minimize waste and ensure consistent portion sizes.
• Inspecting meat products for quality, freshness, and adherence to specifications.
• Ensuring all meat products are stored correctly to maintain freshness.
• Discarding or properly managing any spoiled or substandard products.
• Implementing measures to minimize waste and optimize yield from each cut.
• Conducting regular checks to maintain high standards of meat quality.
• Monitoring and managing inventory levels of meat products.
• Keeping accurate records of inventory and reporting any shortages or discrepancies.
• Receiving and inspecting meat deliveries, ensuring proper storage and rotation.
• Properly storing and rotating meat products to minimize spoilage and maintain freshness.
• Adhering to all food safety and sanitation guidelines.
• Maintaining a clean and organized work area, including butcher blocks, tools, and equipment.
• Following all health and safety regulations, including proper use and maintenance of cutting tools and equipment.
• Practicing proper personal hygiene and wearing the required protective clothing and gear.
• Properly using and maintaining all butchering equipment, such as knives, saws, and grinders.
• Reporting any equipment issues to the Head Chef or Kitchen Manager.
• Working closely with the culinary team to ensure that meat products are prepared and available for service.
• Communicating effectively with the Head Chef, Line Cooks, and other team members.
• Assisting with additional tasks as requested by the Head Chef or Kitchen Manager.

Requirements

• A minimum of 2-3 years of experience as a Butcher, preferably in a high-volume restaurant or meat processing facility.
• Expertise in various meat cutting techniques and knowledge of different cuts of meat.
• Experience in preparing specialized cuts and custom orders.
• A strong understanding of food safety standards and kitchen hygiene practices.
• Proficiency with butchering tools and equipment.
• Ability to follow specifications and recipes accurately.
• A high school diploma or equivalent required.
• Culinary training or certification in meat cutting is a plus.
• Ongoing education or certifications in food safety and meat cutting techniques are advantageous.
• The ability to stand for extended periods.
• The ability to lift heavy objects (up to 50 lbs).
• The ability to work in a cold environment.
• Strong hand-eye coordination and manual dexterity.
• A keen eye for detail and precision in cutting and portioning.
• A commitment to maintaining high standards of food quality and safety.
• The ability to multitask and manage time effectively.
• Strong communication skills.
• The ability to work collaboratively with a diverse team.
• A positive attitude and willingness to learn.