Butcher - AM Shifts at PACIFIC CATCH INC

Brea, California, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

23.0

Posted On

27 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality Standards, Cleanliness, Sanitation, Hygiene, Work Ethic, Reliability, Communication, Teamwork, Feedback Reception, Cross Training, Safety Guidelines, Knife Skills, Portion Control, Product Auditing, Timely Preparation, Yield Tracking

Industry

Restaurants

Description

Description Pacific Catch, Inc. is seeking experienced Butchers for our newest location, opening this spring in Brea! Pacific Catch, Inc. is a West Coast Fish House dedicated to delivering high quality sustainable seafood with a unique perspective. From the day we opened, we've been mindful about where our ingredients come from and how to bring to life the vibrant flavors and feeling of the Pacific. We currently have 12 locations around the San Francisco Bay Area and 3 locations in Southern California! Our newest location is opening this spring at the Brea Mall!! This is a great opportunity to get in on the ground floor of a successful concept with enormous growth potential! Interviews start March 16th! We are looking for Experienced Butchers that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company’s Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members. We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment. REPORTS TO Chef SCHEDULE This is a part-time, non-exempt position. Hours may be different every week and schedules are not set or guaranteed. Requirements REQUIRED ATTRIBUTES High personal standards for food quality, cleanliness, sanitation, and hygiene Punctual, strong work ethic and commitment to excellence Highly reliable, responsible, honest and focused on supporting the team at all times Good communication skills (reading/writing) and ability to work well with others Openness to constructive feedback and being coached/mentored Openness to being cross trained in multiple restaurant positions Per business needs, you may be asked to perform other related duties RESPONSIBILITIES AND DUTIES Arrive on time, in proper uniform, ready to work Follow all company safety guidelines to the highest level Wash hands before and throughout the shift, and always between prepping items Ensure that all food meets quality and presentation standards Maintain a clean and organized workstation, cleaning as you go Throughout the shift, clean the prep station table, walls above, shelves below, floor, tools and any surface/counter that has come in contact with the product; Repeat at end of shift Sanitize workstation and tools between prep jobs to prevent cross-contamination Set up and break down the station daily, sweep and mop the station at least once every 30 minutes Wear safety cut gloves at all times when using sharp knives Use a clean and appropriate board for different proteins Maintain portioning size variance of +/- .2 oz Receive product and deliveries Audit product for accuracy; weigh fish to ensure accurate shipment Prep all products in a timely manner using prep sheets and recipe books and following the recipes Track protein yields and review with the chef every shift PHYSICAL Must be able to stand and exert well-paced mobility for periods of up to 5 hours in length Must be able to reach, bend, stoop and frequently lift up to 50 pounds EXPERIENCE 1+ year previous experience in a butcher position

Responsibilities

Responsibilities include adhering to all company safety guidelines, maintaining high standards for food quality and presentation, and ensuring the workstation is kept clean and organized throughout the shift. The Butcher must also accurately receive, audit, prep, and track protein yields according to specifications.