Butcher

Position:                   Butcher

Department:             Food and Beverage

Job Summary:        Prepares various cuts of meat, poultry, and seafood for use by Food and Beverage outlets.  Cleans, cuts, and displays meat to guest specifications.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Shapes, debones, and manages entire carcasses.
2. Cures, smokes, tenderizes, and preserves meats, poultry, and seafood.
3. Maintains dry-aging process for meats.
4. Maintains a daily or pre-determined inventory of meats, poultry, and seafood.
5. Inspects, weighs, and controls all meats, poultry, and seafood to established menu standards and specifications.
6. Operates meat processing equipment.
7. Utilizes hand tools and power equipment to fabricate meat portion control cut to specifications.
8. Maintains cleanliness and sanitation of all butcher shop work areas and equipment throughout the shift practicing clean-as-you-go procedures.
9. Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
10. Ensures uniform and personal appearance is clean and professional.
11. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Working knowledge of safe and proper techniques used in meat processing.
2. Knowledge of meat cutting hand tools and power equipment, including machine operation safety.
3. Knowledge of principles and practices applicable to butchering, such as sanitation and food-borne pathogens, curing meat, and general nutrition.
4. Working knowledge of weights and measures.
5. Knowledge of standard policies and procedures pertaining to food preparation, receiving, storage, and sanitation.
6. Knowledge of menu items, methods of production, and presentation standards.
7. Knowledge of applicable food and beverage related regulations as well as the Entertainment Enterprise Division’s internal controls, policies, and procedures.
8. Knowledge of purchasing and inventory control.
9. Knowledge of modern inventory, filing, and recordkeeping practices and procedures.
10. Strong organizational, planning, and time management skills.
11. Ability to push, pull, bend, stoop, squat, kneel, climb, reach, twist and grip throughout the shift.
12. Ability to work in a fast paced and sometimes stressful environment.
13. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
14. Ability to lift fifty (50) pounds, with or without a reasonable accommodation.
15. Ability to stand throughout a shift or for extended periods of time.

Minimum Qualifications:

1. Five (5) years butcher experience in a comparable hospitality environment. 
2. Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
3. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
4. Must have employment eligibility in the U.S.
5. Must be able to obtain, maintain, and retain a valid non-gaming license.

Preferred Qualifications:

1. High school or General Equivalency Diploma.
2. Culinary degree.

Minimum Qualifications:

1. Five (5) years butcher experience in a comparable hospitality environment. 
2. Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
3. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
4. Must have employment eligibility in the U.S.
5. Must be able to obtain, maintain, and retain a valid non-gaming license.

Preferred Qualifications:

1. High school or General Equivalency Diploma.
2. Culinary degree.