Butcher (550 Madison)

550 Madison•New York, NY

2d•$22 - $27•Onsite

About The Position

We are seeking to hire dynamic and experienced team members to join our award winning hospitality team as Gracious Hospitality Management expands our operations to our newest project, 550 Madison. Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, Sushi Yoshitake. Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan. 550 Madison is hosting an Open Call Hiring Event and we want to meet you! If you're looking to work in either Back or Front of House roles — this is your chance to learn more about our team, our culture, and the exciting opportunities we have available. Butchers are dynamic hospitality professionals responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat. Butchers assist with plating and arranging different cuts for customers and work with all members of the Back of House team to ensure a smooth continuation of service and play an essential role in contributing to customer satisfaction and restaurant growth.

Requirements

Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
Must be reachable by email and able to communicate via phone as well.
Communicates information effectively and efficiently.
Excellent organizational skills and attention to detail.
Possesses a positive, results-oriented, team-player mentality.
Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
Ability to under pressure and maintain professionalism when working under stress.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
Good oral communication skills.
Ability to execute recipes and service in adherence with company policy.
Proficient knife-handling skills.

Nice To Haves

Culinary Arts degree preferred.
Familiarity with Korean cuisine preferred.
3+ years similar experience preferred.
Excellent understanding of various cooking techniques, ingredients, equipment, and procedures.

Responsibilities

Sets up butcher station and kitchen area prior to prep work or service.
Inspects all meats to ensure that they adhere to the highest quality standards. Reports all discrepancies to the Chef de Cuisine (“CDC”) or Sous Chefs.
Prepares primal cuts and large cuts into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.
Rotates products to reduce the chance of any meat spoiling to reduce waste and loss of profits. Adheres to principles of First In, First Out (“FIFO”).
Maintains and cleans the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
Works efficiently with kitchen team members and complies with company procedures and food safety standards.
Weighs and labels a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers happy.
Arrange cuts of meat and place them in an attractive manner on butchers’ blocks at the direction of the CDC or Sous Chefs.
Keeps utensils and equipment clean and sanitary at all times. Avoids cross contamination by adhering to preparation standards set by the CDC.
Maintains a positive and professional approach with coworkers and customers.
Reports to each scheduled shift on time, in uniform, and ready to work.
Assists other stations or areas of the restaurant when requested by management.Is quick, diligent, and willing to improve.
Responsible for training new employees as assigned.