Butcher

PATATAS VEGAS LLC•Paradise, NV

About The Position

The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that supports a consistent, high-quality kitchen. The role breaks down primals and sub-primals, portions products to specification, maintains food safety and labeling standards, and works with culinary leadership to protect quality, cost, and service speed. The position is part of the Back of House – Culinary department and reports to the Sous Chef, Chef de Cuisine, or Executive Chef. It is an hourly, non-exempt role with schedule flexibility that may include early mornings, nights, weekends, and holidays. The work involves standing and moving for extended periods, frequent bending, reaching, and repetitive motions, and lifting, carrying, pushing, or pulling up to 35–50 pounds. The role works in cold environments such as walk-ins and butchery rooms, and around sharp tools and cleaning chemicals; slip-resistant footwear is required.

Requirements

1–2+ years of professional butchery experience in a restaurant, hotel, retail, or commissary setting.
Strong knife skills and knowledge of primal and sub-primal cuts, yield management, and portioning standards.
Adherence to HACCP, food safety, and sanitation practices.
Food Handler/ServSafe certification, or ability to obtain it.
Organization, speed, attention to detail, clear communication, and teamwork.
Comfort using scales, slicers, grinders, vacuum sealers, and blast chillers.
Schedule flexibility, including early mornings, nights, weekends, and holidays.
Ability to stand and move for extended periods, up to 8+ hours, and perform frequent bending, reaching, and repetitive motions.
Ability to lift, carry, push, or pull up to 35–50 pounds.
Ability to work in cold environments and around sharp tools and cleaning chemicals; slip-resistant footwear is required.

Nice To Haves

Seafood fabrication experience.
Google Workspace familiarity.

Responsibilities

Break down beef, pork, and lamb primals and sub-primals and poultry; trim, denude, tie, and portion to specified weights.
Perform fish and seafood fabrication, including filleting, pin-boning, skinning, and portioning, and prepare shellfish as directed.
Prepare grinds, sausages, terrines, and charcuterie components where applicable; prepare station-ready cuts for line use.
Build prep lists and stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.
Follow cut charts, thickness and weight standards, and presentation specifications; maintain uniform knife work.
Inspect product quality and promptly escalate concerns.
Maintain aging, brining, marinating, and dry-rub schedules according to SOPs and document specification adjustments.
Follow DOH/HACCP practices, including raw and ready-to-eat separation, allergen and cross-contact prevention, and proper glove use and handwashing.
Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs, shelf-life tracking, and pull dates.
Sanitize the butchery room, tables, boards, knives, grinders, and slicers; complete opening, closing, and deep-clean tasks.
Assist with receiving by verifying counts, temperatures, and quality, and rejecting and documenting variances as needed.
Track yields and trim, minimize waste through efficient fabrication and approved repurposing, and maintain organized cold storage and dry shelves within par levels.
Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
Perform basic equipment maintenance, tag out unsafe equipment, and submit and track work orders.
Use PPE, follow SDS and chemical safety practices, and maintain a tidy, slip-free workspace.
Partner with culinary leadership to forecast cuts and specials and proactively communicate 86s and low pars.
Support training for line and prep staff on proper protein handling and station utilization.
Contribute to a respectful, inclusive, learning-focused kitchen and participate in tastings and line-ups.
When applicable, fabricate to BEO specifications and timelines and stage trays and labels for off-site and PDR events.
When applicable, support new openings with bulk fabrication, specification sheets, and training materials.