Butcher Specialist

Company: ABSteak by Chef Akira Back
Location: San Francisco
Posted on: November 4, 2024

Job Description:

About the Role:We are seeking a highly skilled and experienced Butcher Specialist to join our team at ABSteak by Chef Akira Back. As a key member of our culinary team, you will be responsible for ensuring the highest standards of meat quality and presentation.Key Responsibilities:Our ideal candidate will possess excellent meat cutting and preparation skills, with a strong attention to detail and ability to work efficiently in a fast-paced environment. You will be responsible for:

• Meat Cutting and Preparation:
  • Cutting and Trimming:
    • Cutting and trimming meat to exact specifications.
    • Cut, Trim, Debone, and Portion Meat Cuts:
      • Cutting, trimming, deboning, and portioning meat cuts such as beef, pork, lamb, and poultry according to specifications.
      • Accurately cutting steaks, roasts, chops, and other meat products to required thickness and weight.
      • Processing:
        • Properly Prepare Special Cuts:
          • Preparing special cuts requested by the Head Chef or customers.
          • Precision Cutting:
            • Maintaining precision in cutting to minimize waste and ensure consistent portion sizes.
            • Using various cutting tools and machines safely and effectively.
            • Quality Control:
              • Inspection:
                • Inspecting meat products for quality, freshness, and adherence to specifications.
                • Ensuring all meat products are stored correctly to maintain freshness.
                • Waste Management:
                  • Discard or properly manage any spoiled or substandard products.
                  • Implementing measures to minimize waste and optimize yield from each cut.
                  • Standards Compliance:
                    • Ensuring all meat products meet ABSteak's quality standards.
                    • Conducting regular checks to maintain high standards.
                    • Inventory Management:
                      • Monitoring:
                        • Monitoring and managing inventory levels of meat products.
                        • Keeping accurate records of inventory and reporting any shortages or discrepancies.
                        • Receiving:
                          • Receiving and inspecting meat deliveries, ensuring proper storage and rotation.
                          • Verifying that delivered meat products meet ABSteak's quality standards.
                          • Storage:
                            • Properly storing and rotating meat products to minimize spoilage and maintain freshness.
                            • Ensuring all meat products are labeled with the correct date and stored at the appropriate temperature.
                            • Health & Safety:
                              • Sanitation:
                                • Adhering to all food safety and sanitation guidelines.
                                • Maintaining a clean and organized work area, including butcher blocks, tools, and equipment.
                                • Regulations:
                                  • Following all health and safety regulations, including proper use and maintenance of cutting tools and equipment.
                                  • Participating in regular health and safety training sessions.
                                  • Hygiene:
                                    • Practicing proper personal hygiene and wearing the required protective clothing and gear.
                                    • Ensuring that all work surfaces and tools are cleaned and sanitized regularly.
                                    • Equipment Maintenance:
                                      • Usage:
                                        • Properly using and maintaining all butchering equipment, such as knives, saws, and grinders.
                                        • Using equipment according to manufacturer's instructions and safety guidelines.
                                        • Maintenance:
                                          • Reporting any equipment issues to the Head Chef or Kitchen Manager.
                                          • Ensuring all equipment is cleaned, maintained, and serviced regularly to ensure optimal performance.
                                          • Team Collaboration:
                                            • Coordination:
                                              • Working closely with the culinary team to ensure that meat products are prepared and available for service.
                                              • Assisting Line Cooks and Prep Cooks with meat preparation as needed.
                                              • Communication:
                                                • Communicating effectively with the Head Chef, Line Cooks, and other team members.
                                                • Providing feedback on inventory levels, quality issues, and other relevant matters.
                                                • Support:
                                                  • Assisting with additional tasks as requested by the Head Chef or Kitchen Manager.
                                                  • Participating in team meetings and contributing to a positive work environment.Qualifications:We are looking for a candidate with:
                                                    • Experience:
                                                      • 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.
                                                      • Culinary Skills:
                                                        • A strong understanding of food safety standards and kitchen hygiene practices.
                                                        • Proficiency with butchering tools and equipment.
                                                        • Ability to follow specifications and recipes accurately.
                                                        • Education:
                                                          • 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.
                                                          • Physical Stamina:
                                                            • 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.
                                                            • Attention to Detail:
                                                              • 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.
                                                              • Team Player:
                                                                • Strong communication skills.
                                                                • The ability to work collaboratively with a diverse team.
                                                                • A positive attitude and willingness to learn.

Keywords: ABSteak by Chef Akira Back, San Francisco , Butcher Specialist, Other , San Francisco, California