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...