Butcher/Meat Cutter

Eataly North America•King of Prussia, PA

17h•Onsite

About The Position

The ideal candidate will have experience breaking down premium meat and subprimals with precision and consistency. This role requires strong fabrication skills, excellent yield management, and the ability to produce retail and foodservice cuts while maintaining Eataly's high standards for quality and presentation.

Requirements

Candidates should be capable of producing the following cuts: Wagyu & Premium Beef A5 Wagyu New York Strip American Wagyu Filet Mignon American Wagyu Boneless Ribeye American Wagyu Flat Iron American Wagyu Zabuton American Wagyu Skirt Steak American Wagyu Flank Steak American Wagyu Picanha Double R Ranch Filet Mignon Double R Dry-Aged Tomahawk Double R Dry-Aged Ribeye Double R Dry-Aged New York Strip Double R Prime New York Strip Double R Hanger Steak Double R Flank Steak Veal Veal Osso Buco Lamb Frenched Lamb Racks Poultry Spatchcocked Marinated Chickens
1+ year of experience working with meat, preferably in a high-volume retail environment
Ability to accurately follow written and verbal instructions
Ability to communicate effectively with coworkers, management and guests
High school diploma or equivalent preferred
Availability to work onsite with a flexible schedule sometimes including evenings, weekends and holidays
Ability to exert up to 60 pounds of force occasionally and up to 30 pounds of force frequently
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
Ability to work with knives, hand tools and utensils

Responsibilities

Fabricate and portion premium beef, veal, lamb, and poultry products
Utilize advanced knife skills with minimal reliance on power saws
Maintain proper trimming standards, yields, and presentation
Follow all food safety, sanitation,
Manage inventory and minimize waste
Support merchandising and case presentation
Assist customers and educate guests on premium meat selections and cooking techniques
Work collaboratively with chefs, market managers, and purchasing teams