Butcher

DO & CO•New York, NY

10d

About The Position

DO & CO is seeking a skilled, experienced Butcher to join its growing New York culinary team. The role requires strong knife skills and hands-on experience breaking down whole animals and large cuts of meat in a high-volume culinary environment. The Butcher applies knowledge of portioning, yield management, protein quality, and safe food handling while preparing meat, poultry, fish, and seafood to production and menu specifications. The position also supports inventory management, ordering, food safety, sanitation, equipment care, and the training of new Butchers and Butcher Helpers. DO & CO operates in 33 locations across 12 countries and three continents, providing airline catering, international event catering, restaurants, lounges, and hotels.

Requirements

At least two years of professional experience as a Butcher.
Experience with whole-animal butchery and breaking down large cuts of meat.
Strong knife skills and knowledge of various meat, poultry, fish, and seafood cuts.
Experience operating commercial butchery equipment safely.
Thorough knowledge of food safety, sanitation, storage, labeling, and product-rotation standards.
Ability to read and follow recipes, menu specifications, production sheets, and cutting instructions.
Strong understanding of portion control, product yield, inventory management, and waste reduction.
Ability to handle a substantial workload while meeting strict production deadlines.
Ability to work effectively both independently and as part of a team.
Proactive, dependable, organized, and committed to quality.
Ability to stand for extended periods and perform physically demanding, repetitive work.
Flexible availability, including days, nights, weekends, and holidays.

Nice To Haves

High school diploma, GED, or equivalent.

Responsibilities

Break down large and whole cuts of beef, poultry, lamb, and other proteins according to production requirements.
Cut, trim, debone, portion, cube, scrape, and grind meat safely and accurately.
Cut and process fish and seafood according to menu and production specifications.
Prepare steaks, chops, fillets, ground meats, and other specialty cuts while maximizing product yield.
Weigh and portion meat and seafood according to established recipes and operating procedures.
Read, understand, and follow menu specifications, production requirements, and cutting instructions.
Inspect meat, poultry, fish, and seafood for freshness, quality, and proper condition.
Receive, label, date, rotate, and store protein deliveries according to food safety standards.
Maintain appropriate inventory and par levels to support uninterrupted production.
Place timely meat and seafood orders when designated or when the Head Butcher is unavailable.
Maintain accurate inventory, ordering, and product-usage records.
Monitor product waste and follow proper yield- and portion-control procedures.
Safely operate and maintain knives, grinders, saws, and other butchery equipment.
Immediately report equipment damage, maintenance needs, or safety concerns.
Keep butcher rooms, coolers, equipment, tools, and storage areas clean, sanitary, and organized.
Train and support newly hired Butchers and Butcher Helpers as needed.
Follow all company food safety, hygiene, sanitation, and workplace safety requirements.
Assist in other butcher-room or culinary production areas based on operational needs.
Perform additional duties as assigned by the Executive Chef or management.