Under the direction of the Sous Chef, the incumbent requisitions and orders necessary quantities of meats, poultry and fish to service all food outlets. Essential Duties and Responsibilities: Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures. Carefully surveys menus and, in conjunction with the Chef and 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 head butcher. Sees to the proper rotation, storage temperature and environment required. 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. Ensures that the butcher shop and storage areas are maintained in accordance with city and state health department codes. Perform other duties as assigned.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED