Butcher

Dallas Country Club•Highland Park, TX

10d•Onsite

About The Position

We are looking for a professional Butcher who is responsible for the preparation of all meat products. This includes the processing of meat fabrication, meat cutting, and the maintenance of a clean and safe working environment.

Requirements

5+ years’ experience as a butcher
High school diploma or GED or apprenticeship program
Must have current food handler’s certification as required by federal/state/local law
Strong time management skills
Ability to work under pressure and handle stressful situations
Must be available to work a 40-hour work week, including weekends and holidays.
Must be able to work in cold environment.
Excellent oral and verbal communication skills
Must work well independently and as a team

Responsibilities

Arrange whole primal cuts of meat in the dry beef aging room.
Portion control. Must be able to cut beef, chicken and fish to desired portion weights.
Sausage making.
Charcuterie making.
Fillet fish, debone chicken and other meats.
Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired.
Prepare meat into various forms including aged drying, boning, tying, grinding, cutting and trimming and vacuum packing
Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
Experience in whole animal butchery