Chef de partie – Butcher  Full Time

Your day to day

As Chef de Partie – Butcher you will plan, prepare, and execute all portioning, ordering, and inventory of meats and fish in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Assist in the supervision of Commis Chefs when assigned.

Some of your main role responsibilities are:

• Selects suppliers and purchase meats
• Cuts meats to correct portion size
• Properly wraps meats and fish to preserve and protect the product.
• Complete opening and closing duties and checklists.
• Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc. in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost.
• Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
• Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.
• Maintains high standards of personal hygiene

What We Need From You

Ideally, you’ll have some or all of the following competencies and experience we’re looking for:

• Completion of a degree or certificate in culinary arts
• Minimum 2 years of experience in butchery
• Problem-solving and training abilities.
• High level of written and verbal English