Butcher - Steakhouse

Hard Rock Hotel & Casino Ottawa•Bristol, TN

1d•Onsite

About The Position

This position is responsible for requisitioning and ordering necessary quantities of meats, poultry, and fish. Carefully surveys menus and, in conjunction with the Executive Chef and Executive Sous Chef, compiles a list of meat, fish and fowl as required. Prepares fish, poultry, and meat in accordance with established standards set by the Food & Beverage department. Sees to the proper rotation, storage temperature and environment required, i.e., fish to be iced and stored separately from all other items such as meat, butter, etc. Containers, meats, hooks, shelving racks, etc. are to be kept clean and sanitary. Strives to eliminate over-production and over-purchasing. Maintains quality inventory control of all fish, poultry and meat items. Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability.

Requirements

High School diploma, GED, or equivalent required
Must have valid Food Handlers Card, Liquor License, and Gaming Badge when working
Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery
Must successfully pass background check
Must successfully pass drug screening
Must be at least twenty-one (21) years of age
Must be able to work holidays and weekends, as well as flexible shifts
Good communication skills
Excellent interpersonal skills, including a positive, friendly, and outgoing attitude
Common courtesy towards others
Ability to deal successfully with stressful situations
Ability to stand 50% of shift, walk 45% of shift, and sit 5% of shift
Ability to withstand noisy and smoke-filled environments
Ability to stand, walk, use hands to finger, handle or feel objects, tools, or controls, and reach with arms and hands
Must regularly lift and move up to 50 pounds

Nice To Haves

Five (5) to seven (7) years in the butcher's trade preferred

Responsibilities

Requisitioning and ordering necessary quantities of meats, poultry, and fish
Compiling a list of meat, fish and fowl as required in conjunction with the Executive Chef and Executive Sous Chef
Preparing fish, poultry, and meat in accordance with established standards
Ensuring proper rotation, storage temperature and environment for all items
Keeping containers, meats, hooks, shelving racks, etc. clean and sanitary
Eliminating over-production and over-purchasing
Maintaining quality inventory control of all fish, poultry and meat items
Butchering all food items in accordance with established standards