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40B73BEED42BC582
Butcher
Property Name
Stowe Mountain Lodge
Job Title
Butcher
Location
Vermont-Northern/Burlington
Company Name
City
Stowe
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook - Prep

Stowe Mountain Lodge, located in the heart of the storybook town of Stowe, Vermont, is New England's preeminent ski-in/ski-out mountain lodge. Boasting 312 luxuriously appointed accommodations, world-class spa, award-winning dining, 18-hole Bob Cupp designed golf course, 24-hour heated pool and a wide array of year-round activities, Stowe Mountain Lodge is a destination truly unlike anything else in the east. Despite the carefully crafted rustic Vermont-Alpine architecture, stunning, panoramic mountain views and the tranquility of the area, Stowe Mountain Lodge believes success is achieved by the team behind the property. At Stowe Mountain Lodge, we promote a strong work ethic, cooperation and a team-building mentality, positive spirit, new ideas and growth and reward those who consistently go above and beyond in their work. We empower our employees, at every level, so each individual can truly make a difference at Stowe Mountain Lodge. Undoubtedly, we recognize it is people that support Stowe Mountain Lodge that make it the most exceptional, unsurpassed, luxury ski resort in the Northeast.

Job Description


Job OverviewAs an integral member of the larger culinary team at Destination Hotels, this position is responsible for all butchering, fabrication and storage of meats, fish and fowl. With focus on quality standards, the Butcher will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.Essential Functions
  • Cut and fabricate specified meats, fish and fowl according to yield guides, portion size and recipes
  • Issue meats, fish and fowl as requisitioned
  • Monitor the quality of specified products received from suppliers
  • Must be able to effectively communicate with all team members
  • Consistently practice safe and sanitary food handling and storage techniques, including proper rotation procedures
  • Maintain workstation and equipment safety and cleanliness
  • Apply advanced knife skills required for preparation meats, fish, and fowl

Job Requirements


  • Able to work flexible hours, days, weekends, nights and holidays
  • One year experience butchering, or two years formal training/education required
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Previous experience maintaining professional and respectful work relationships
  • Must be 18 years of age and older