Head Butcher

Cache Creek Casino Resort•Brooks, CA

13d

About The Position

The Head Butcher manages the daily operations of Cache Creek Casino Resort’s butcher shop, ensuring consistent product fabrication, quality, freshness, sanitation, and efficient production. The role oversees procurement, receiving, preparation, storage, and distribution of meat, poultry, and seafood for the resort’s Food & Beverage outlets, working with culinary teams to meet menu specifications, production schedules, and quality standards. The position leads and develops butcher shop employees and is responsible for food safety, sanitation, inventory control, product quality, and operational standards. It also oversees the resort’s dry-aging program, tracks inventory and yields, supports efficient use of products, and uses Eatec and Oracle systems for production, inventory, ordering, and other operational functions. The Head Butcher directly supervises employees and carries out related supervisory responsibilities in accordance with organizational policies and applicable laws.

Requirements

High school diploma or equivalent.
Graduate of an accredited culinary arts program or apprenticeship and at least two years of supervisory or management experience in a butcher shop; or 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.
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 proportions, percentages, area, circumference, and volume, and apply basic algebra and geometry.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions and address problems involving several concrete variables in standardized situations.
Cache Creek Casino Tribal Gaming License.
Sanitation Certificate.
Ability to perform the essential duties with or without reasonable accommodation.
Ability to regularly lift or move up to 70 pounds and occasionally lift or move more than 100 pounds.

Responsibilities

Manage the daily operations of the butcher shop, including workflow, productivity, and adherence to established standards and procedures.
Lead, train, coach, and develop butcher shop team members in fabrication techniques, product handling, sanitation, safety, and quality standards.
Oversee preparation and fulfillment of daily orders for Food & Beverage outlets, including proteins and seafood.
Collaborate with culinary leaders to understand menu requirements and ensure products are fabricated 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 to support consistency, portion control, inventory management, and cost efficiency.
Develop and prepare recipes and utilization plans for meat and seafood by-products as directed.
Manage the resort’s dry-aging program, including product selection, preparation, monitoring, storage, and quality control.
Ensure compliance 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; report maintenance or safety concerns.
Maintain the organization and upkeep of the butcher shop, storage areas, workspaces, and equipment.
Use Eatec and Oracle systems 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 meetings, training sessions, and other departmental activities as assigned.
Maintain current knowledge of meat and seafood fabrication techniques, food safety, sanitation, and industry standards.
Promote Cache Creek Casino Resort in a positive and professional manner.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.