Head Butcher

The Coronado Club•Houston, TX

About The Position

We are currently hiring butcher to our culinary team. The position requires the candidate to butcher all primal cuts of beef, whole carcass, wild game and whole and filets of fish/shellfish. If you are in search of a new home offering a professional culture or just looking for a more refined atmosphere with greater work-life balance, then look no further. The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education. For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. Some of these basic tenants are refined knife skills, experience in butchery, basic cooking techniques and charcuterie a plus.

Requirements

Refined knife skills
Rundamental cooking techniques
Sense of urgency
Team-first approach
Organization/cleanliness
Inventory
Charcuterie/sausage making

Responsibilities

Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday - Friday or as scheduled.
This station is designed for chefs-in-training who exhibit exceptional standards and capabilities.
Primary responsibilities include whole fish butchery, primal and sub-primal meat fabrication, sausage-making, applying by-products for minimal waste
Logging and applying HACCP protocols by taking daily temps of coolers, proteins and maintaining proper food safety standards in all areas.
Organization and cleanliness of butcher shop, Walk-in freezer and meat/fish walk in.
Follow standardized recipes.
Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access.
Assist the banquet department with preparation for events as needed.
Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital.
Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical.
Other responsibilities as requested by your supervisors.