Job Title: Butcher – Bazaar Meat
Location: Bazaar Meat at Andaz Miami Beach – Miami Beach, FL
Reports To: Executive Chef / Chef de Cuisine / Sous Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt
About José Andrés Group & Bazaar Meat Miami
José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture.
Located at Andaz Miami Beach, Bazaar Meat by José Andrés is a bold, theatrical celebration of the carnivorous, where exceptional ingredients, inventive techniques, and the power of fire come together to redefine the modern steakhouse. The concept showcases premium meats, large-format cuts, innovative modern tapas, and the creativity and energy that define José Andrés Group.
Position Summary
The Butcher is a skilled, hands-on culinary professional responsible for the fabrication, portioning, preparation, storage, and proper utilization of premium meats and proteins for Bazaar Meat Miami. Working closely with Culinary Leadership, the Butcher ensures that all proteins are fabricated according to established specifications while maintaining exceptional standards of quality, consistency, yield, sanitation, and food safety.
Because meat is at the heart of the Bazaar Meat experience, this position requires a high level of craftsmanship, precision, and respect for the product. The ideal candidate has excellent knife skills, strong knowledge of meat fabrication, and experience working with premium cuts while demonstrating a positive attitude and eagerness to continue learning and developing their craft.
Key Responsibilities
Meat Fabrication & Butchery
- Fabricate and portion beef, pork, lamb, poultry, and other proteins according to Bazaar Meat specifications.
- Break down whole and sub-primal cuts safely, accurately, and efficiently.
- Trim, debone, portion, tie, clean, and prepare proteins for service.
- Portion steaks and specialty cuts according to established weight, size, and presentation standards.
- Prepare large-format and specialty cuts as directed by Culinary Leadership.
- Maintain consistency and precision across all fabricated products.
- Demonstrate advanced knife skills and safe use of butchery tools and equipment.
- Handle premium and high-value products with exceptional care.
Quality, Yield & Product Utilization
- Inspect proteins for freshness, quality, temperature, marbling, condition, and proper specifications.
- Maximize usable yield through proper fabrication and trimming techniques.
- Maintain accurate portion sizes to support consistency and food-cost objectives.
- Properly utilize trim and secondary cuts according to recipes and Culinary Leadership direction.
- Minimize unnecessary waste and immediately communicate unusual yields or product concerns.
- Maintain awareness of the cost and value of premium meats and specialty products.
- Report quality issues, spoilage, or discrepancies promptly.
Product Handling & Storage
- Properly label, date, rotate, wrap, vacuum-seal, and store proteins according to JAG standards.
- Follow FIFO procedures and maintain proper product rotation.
- Maintain strict temperature control and proper separation of raw proteins.
- Assist with receiving and inspecting meat and protein deliveries as assigned.
- Maintain organized refrigeration, freezer, and protein storage areas.
- Communicate low pars, shortages, or product needs to Culinary Leadership.
Butcher Station & Production
- Maintain a clean, organized, and fully prepared butcher station.
- Review daily production and fabrication needs with Culinary Leadership.
- Complete assigned production according to established pars and timelines.
- Use scales and specifications to ensure accurate portioning.
- Maintain knives, cutting boards, containers, and butchery equipment in excellent condition.
- Complete assigned opening, closing, and deep-cleaning responsibilities.
Food Safety & Sanitation
- Follow all JAG and local food safety and sanitation requirements.
- Maintain strict procedures for handling raw meats and proteins.
- Prevent cross-contamination through proper storage, sanitation, and handling practices.
- Clean and sanitize knives, cutting boards, equipment, work surfaces, and storage areas throughout the shift.
- Follow proper labeling, dating, cooling, and temperature-control procedures.
- Maintain an exceptionally clean and sanitary butcher station.
Equipment & Safety
- Safely operate knives, meat slicers, grinders, vacuum sealers, scales, and other approved butchery equipment.
- Keep knives properly sharpened, cleaned, sanitized, and stored.
- Follow all equipment safety procedures.
- Report damaged equipment, maintenance needs, or safety concerns immediately.
- Follow appropriate procedures when cleaning and sanitizing butchery equipment.
Inventory & Teamwork
- Assist Culinary Leadership with protein inventory and product counts.
- Communicate shortages, excessive trim, spoilage, or unusual usage.
- Work closely with Prep Cooks, Line Cooks, Chefs, Receiving, and other BOH team members.
- Communicate product availability and production status clearly.
- Support kitchen production and service needs as assigned.
- Participate in pre-shifts, tastings, demonstrations, and culinary training.
- Maintain a positive, professional, and collaborative attitude.
- Remain receptive to coaching and eager to learn new techniques.
