Butcher at Bourbon & Bones Chophouse and Bar - San Tan Village

Square One Concepts • Gilbert, AZ

376d • $19 - $22

About The Position

Bourbon & Bones Chophouse and Bar - Square One Concepts, is seeking a reliable and efficient Butcher to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment.

Requirements

• Must be eighteen years old
• Proven experience as a Master Butcher or similar role in a high-end restaurant or butcher shop
• Exceptional knowledge of meat cuts, butchery techniques, aging methods, and meat handling procedures
• Strong understanding of quality control measures, including selecting and inspecting meats for freshness, texture, and marbling
• Proficient knife skills and ability to operate and maintain butchery equipment effectively
• Excellent organizational skills, with the ability to manage inventory and prioritize tasks efficiently
• Strong attention to detail and a commitment to delivering products of the highest quality
• Ability to work in a fast-paced environment, maintaining composure and delivering consistent results
• Effective communication skills, with the ability to collaborate with the culinary team and interact with suppliers and guests
• Familiarity with food safety and sanitation regulations, including HACCP guidelines
• A passion for culinary arts and a dedication to staying informed about industry trends and innovations
• Excellent communication and interpersonal skills to work effectively with the culinary team and other staff members
• In-depth knowledge of food safety requirements of restaurants
• Excellent communication and time-management skills
• Must be able to work flexible hours, including evening, weekends, and holidays
• Must have a valid Food Handlers Certification

Nice To Haves

• Culinary degree or equivalent certification preferred
• Minimum of 2 years in a Managerial position and minimum 1 year of experience as a Sous Chef in a fine dining restaurant environment

Responsibilities

• Receive and inspect meat and seafood deliveries, ensuring that all products meet our quality standards and specifications
• Break down whole cuts of meat and seafood into portions for use in menu items, using knives, saws, and other cutting equipment
• Prepare and package meat and seafood for storage, labeling and dating items as necessary
• Work with the Executive Chef and Sous Chef to develop new menu items and ensure that all meat and seafood dishes are prepared to our high standards of quality and presentation
• Maintain a clean and organized butchery area, including proper storage and handling of meat and seafood, and following all safety and sanitation protocols
• Monitor inventory levels and order supplies as needed
• Train and mentor junior cooks and kitchen staff as needed

Benefits

• Accrual up to 40 hours of PTO
• Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones
• Corporate Shoe Program through Shoes for Crews and Skechers
• Competitive Pay
• Flexible Scheduling
• 401(k)
• Medical & Prescription
• Dental & Vision
• Health Saving Account (HSA)
• Wellness Program
• Discount Pet Care Plan

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Food Services and Drinking Places
• Education Level: Associate degree
• Number of Employees: 501-1,000 employees