Butcher (Michael Jordan's)

Cowlitz Indian Tribe•Ridgefield, WA

About The Position

The Meat Cutter is responsible for the expert fabrication, portioning, and preparation of premium meats in accordance with steakhouse specifications and quality standards. This role ensures exceptional product integrity, cost control, food safety compliance, and consistency in support of an elevated dining experience.

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Minimum 3–5 years of professional butchery experience, preferably in a high-volume, upscale, or fine dining steakhouse environment.
Advanced knowledge of meat fabrication, grading, and aging processes.
Strong understanding of yield management and cost control principles.
Thorough knowledge of food safety standards.
Ability to identify meat grades, marbling characteristics, and quality indicators.
Strong knife skills and proficiency with commercial butchery equipment.
Ability to work independently with attention to detail and precision.
Must work well under pressure and possess strong communication and excellent learning skills.
Ability to stand for extended periods (8+ hours).
Frequent lifting of 50–80 pounds.
Ability to work in refrigerated environments for prolonged periods.
Manual dexterity required for detailed knife work.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Must possess a valid food service card.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Nice To Haves

ServSafe certification preferred.

Responsibilities

Promotes superior guest service.
Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Break down primal and sub primal cuts of beef, pork, and other proteins into steaks, roasts, and specialty cuts according to precise steakhouse specifications.
Fabricate and portion USDA Prime, Choice, Wagyu, and dry-aged meats with accuracy and minimal waste.
Monitor and manage dry-aging processes, including temperature, humidity, rotation, trimming, and quality checks.
Inspect incoming product for grade, marbling, color, freshness, and overall quality, and report discrepancies to culinary leadership.
Maintain proper labeling, dating, rotation (FIFO), and storage of all meat products.
Adhere strictly to USDA regulations, local health department standards, and company food safety policies.
Ensure proper sanitation of cutting room, equipment, tools, and storage areas at all times.
Safely operate band saws, grinders, slicers, vacuum sealers, and other meat processing equipment.
Sharpen, hone, and maintain knives and tools to professional standards.
Monitor yield, trim loss, and portion control to support food cost targets and minimize shrink.
Collaborate with the Executive Chef and kitchen team to meet production schedules, par levels, banquet needs, and specialty requests.
Train and mentor junior team members on proper cutting techniques, safety procedures, and sanitation standards.
Maintain organized, inspection-ready workspaces at all times.
Maintains confidentiality of sensitive information.
Other duties as assigned.