Head Butcher

Cache Creek Casino Resort•Brooks, CA

17d

About The Position

The Head Butcher manages the daily operations of the butcher shop, overseeing the procurement, receiving, preparation, storage, and distribution of meat, poultry, and seafood for Cache Creek Casino Resort’s Food & Beverage outlets. The role ensures consistent fabrication, product quality and freshness, sanitation, and efficient production, while coordinating with culinary leaders to meet menu specifications, production schedules, and quality standards. The position leads and develops butcher shop team members and maintains compliance with food safety, sanitation, HACCP, regulatory, inventory-control, and operational standards. It also oversees the resort’s dry-aging program, product utilization and yield practices, and the use of Eatec and Oracle systems for operational functions. The role requires a high school diploma or equivalent and either graduation from an accredited culinary arts program or apprenticeship plus at least two years of butcher shop supervisory or management experience; at least four years of professional butcher shop operations experience with demonstrated leadership responsibilities; or an equivalent combination of education and experience. The employee must be at least 21 years of age and hold a Cache Creek Casino Tribal Gaming License and Sanitation Certificate.

Requirements

High school diploma or equivalent.
One of the following: graduation from an accredited culinary arts program or apprenticeship and at least two years of butcher shop supervisory or management experience; at least four years of professional butcher shop operations experience with demonstrated leadership responsibilities; or an equivalent combination of education and experience.
Must be at least 21 years of age.
Cache Creek Casino Tribal Gaming License.
Sanitation Certificate.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; and speak effectively before groups of customers or employees.
Ability to calculate figures and amounts including discounts, interest, commissions, proportions, percentages, area, circumference, and volume, and apply basic algebra and geometry.
Ability to use common-sense reasoning to follow written, oral, or diagram instructions and address problems involving several concrete variables in standardized situations.
Ability to perform the essential duties with or without reasonable accommodation.
Regularly stand, walk, use hands to handle or feel items, reach, talk or hear, and taste or smell; occasionally sit and stoop, kneel, crouch, or crawl.
Regularly lift or move up to 70 pounds and occasionally lift or move more than 100 pounds.
Required vision abilities include close, distance, and color vision, peripheral vision, depth perception, and focus adjustment.

Responsibilities

Manage daily butcher shop operations, workflow, productivity, and adherence to standards and procedures.
Lead, train, coach, and develop butcher shop team members in fabrication, product handling, sanitation, safety, and quality.
Oversee preparation and fulfillment of daily orders for all Food & Beverage outlets, including proteins and seafood.
Collaborate with culinary leaders and outlet teams to understand menu requirements and ensure products are prepared and delivered to specifications.
Inspect incoming products for quality, freshness, consistency, quantity, condition, and compliance with specifications.
Manage product rotation and storage using FIFO procedures to maintain freshness and minimize waste.
Maintain accurate product inventory and adjust it to support menus, production needs, and outlet requirements.
Develop and maintain meat usage and yield charts for consistency, portion control, inventory management, and cost efficiency.
Develop recipes and utilization plans for meat and seafood by-products as directed, maximizing utilization and minimizing waste.
Manage the resort’s dry-aging program, including selection, preparation, monitoring, storage, and quality control.
Ensure operations comply with food safety, sanitation, HACCP, and regulatory standards.
Maintain a clean, organized, and sanitary work environment and ensure sanitation practices are followed.
Inspect, maintain, and safely operate butcher shop equipment, tools, and machinery; promptly report maintenance or safety concerns.
Maintain and organize the butcher shop, storage areas, workspaces, and equipment.
Use Eatec and Oracle systems daily for production, inventory, ordering, and other assigned operational functions.
Monitor product quality and consistency throughout fabrication and preparation and take corrective action when needed.
Work with culinary leadership to anticipate product needs, accommodate menu changes, and maintain appropriate inventory levels.
Attend and participate in meetings, training sessions, and other departmental activities as assigned.
Maintain current knowledge of meat and seafood fabrication techniques, food safety practices, sanitation requirements, and industry standards.
Promote Cache Creek Casino Resort professionally and positively.
Supervise Butcher Shop employees, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.