Job Title: Butcher – Concept/PropertyNameConcept/PropertyName
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You’ll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.
Key Responsibilities
Fabrication, Portioning & Prep
- Break down primals/sub-primals (beef, pork, lamb) and poultry; trim, denude, tie, and portion to exact specs and weights.
- Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); manage shellfish prep as directed.
- Prepare grinds, sausages, terrines, and charcuterie components where applicable; set station-ready cuts for line use.
- Build accurate prep lists; stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.
Quality, Consistency & Specs
- Follow cut charts, thickness/weight standards, and presentation specs; calibrate knife work for uniformity.
- Inspect product quality (marbling, color, odor, texture); escalate concerns immediately.
- Maintain aging, brining, marinating, and dry rub schedules per SOP; document any spec adjustments.
Food Safety, Sanitation & Compliance
- Enforce DOH/HACCP: raw vs. ready-to-eat separation, allergen/cross-contact prevention, and proper glove/handwashing.
- Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; track shelf life and pull dates.
- Keep butchery room/tables, boards, knives, grinders, and slicers sanitized; complete opening/closing and deep-clean tasks.
Inventory, Receiving & Waste Control
- Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.
- Track yields and trim; minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).
- Maintain organized cold storage and dry shelves—mapped, labeled, and within par levels.
Equipment Care & Safety
- Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
- Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; submit/track work orders.
- Use PPE and follow SDS/chemical safety; maintain a tidy, slip-free workspace.
Teamwork, Communication & Culture
- Partner with Culinary leadership to forecast cuts and specials; communicate 86s/low pars proactively.
- Support training for line/prep on proper handling and station utilization of proteins.
- Contribute to a respectful, inclusive, learning-focused kitchen; participate in tastings and line-ups.
Events, Banquets & Openings (as applicable)
- Fabricate to BEO specs and timelines; stage trays and labels for off-site and PDR events.
- Support new openings with bulk fabrication, spec sheets, and training materials.
