Butcher

Bazaar Miami Beach LLC•Miami Beach, FL

5d•Onsite

About The Position

The Butcher is a skilled, hands-on culinary professional responsible for the fabrication, portioning, preparation, storage, and proper utilization of premium meats and proteins for Bazaar Meat Miami. Working closely with Culinary Leadership, the Butcher ensures that all proteins are fabricated according to established specifications while maintaining exceptional standards of quality, consistency, yield, sanitation, and food safety. Because meat is at the heart of the Bazaar Meat experience, this position requires a high level of craftsmanship, precision, and respect for the product. The ideal candidate has excellent knife skills, strong knowledge of meat fabrication, and experience working with premium cuts while demonstrating a positive attitude and eagerness to continue learning and developing their craft.

Requirements

2+ years of professional butchery, meat fabrication, or protein-focused culinary experience strongly preferred.
Previous experience in a fine dining steakhouse, luxury hotel, butcher shop, or premium meat program strongly preferred.
Strong knowledge of beef fabrication, primal and sub-primal cuts, portioning, and proper meat handling.
Excellent knife skills and understanding of safe butchery techniques.
Experience working with premium, specialty, and large-format cuts preferred.
Knowledge of dry-aging and specialty meat programs is a plus.
Strong understanding of yields, portion control, food cost, and waste reduction.
Exceptional attention to detail, cleanliness, and organization.
Strong food safety and sanitation knowledge.
Positive attitude, strong work ethic, and genuine eagerness to learn and develop their craft.
Ability to work independently while contributing positively to a high-performing culinary team.
Dependable, punctual, and accountable.
Food Handler certification or ability to obtain one as required.
Flexible availability, including early mornings, evenings, weekends, and holidays.

Nice To Haves

Knowledge of dry-aging and specialty meat programs is a plus.

Responsibilities

Fabricate and portion beef, pork, lamb, poultry, and other proteins according to Bazaar Meat specifications.
Break down whole and sub-primal cuts safely, accurately, and efficiently.
Trim, debone, portion, tie, clean, and prepare proteins for service.
Portion steaks and specialty cuts according to established weight, size, and presentation standards.
Prepare large-format and specialty cuts as directed by Culinary Leadership.
Maintain consistency and precision across all fabricated products.
Demonstrate advanced knife skills and safe use of butchery tools and equipment.
Handle premium and high-value products with exceptional care.
Inspect proteins for freshness, quality, temperature, marbling, condition, and proper specifications.
Maximize usable yield through proper fabrication and trimming techniques.
Maintain accurate portion sizes to support consistency and food-cost objectives.
Properly utilize trim and secondary cuts according to recipes and Culinary Leadership direction.
Minimize unnecessary waste and immediately communicate unusual yields or product concerns.
Maintain awareness of the cost and value of premium meats and specialty products.
Report quality issues, spoilage, or discrepancies promptly.
Properly label, date, rotate, wrap, vacuum-seal, and store proteins according to JAG standards.
Follow FIFO procedures and maintain proper product rotation.
Maintain strict temperature control and proper separation of raw proteins.
Assist with receiving and inspecting meat and protein deliveries as assigned.
Maintain organized refrigeration, freezer, and protein storage areas.
Communicate low pars, shortages, or product needs to Culinary Leadership.
Maintain a clean, organized, and fully prepared butcher station.
Review daily production and fabrication needs with Culinary Leadership.
Complete assigned production according to established pars and timelines.
Use scales and specifications to ensure accurate portioning.
Maintain knives, cutting boards, containers, and butchery equipment in excellent condition.
Complete assigned opening, closing, and deep-cleaning responsibilities.
Follow all JAG and local food safety and sanitation requirements.
Maintain strict procedures for handling raw meats and proteins.
Prevent cross-contamination through proper storage, sanitation, and handling practices.
Clean and sanitize knives, cutting boards, equipment, work surfaces, and storage areas throughout the shift.
Follow proper labeling, dating, cooling, and temperature-control procedures.
Maintain an exceptionally clean and sanitary butcher station.
Safely operate knives, meat slicers, grinders, vacuum sealers, scales, and other approved butchery equipment.
Keep knives properly sharpened, cleaned, sanitized, and stored.
Follow all equipment safety procedures.
Report damaged equipment, maintenance needs, or safety concerns immediately.
Follow appropriate procedures when cleaning and sanitizing butchery equipment.
Assist Culinary Leadership with protein inventory and product counts.
Communicate shortages, excessive trim, spoilage, or unusual usage.
Work closely with Prep Cooks, Line Cooks, Chefs, Receiving, and other BOH team members.
Communicate product availability and production status clearly.
Support kitchen production and service needs as assigned.
Participate in pre-shifts, tastings, demonstrations, and culinary training.
Maintain a positive, professional, and collaborative attitude.
Remain receptive to coaching and eager to learn new techniques.