Butcher at Motek Florida

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

25.0

Posted On

24 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meat Fabrication, Portioning, Primal Breakdown, Yield Optimization, Quality Control, Equipment Maintenance, Inventory Management, Food Safety, Sanitation, HACCP Standards, Butchery, Trimming, Deboning, Communication, Attention To Detail

Industry

Hospitality

Description

Description Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: The Master Butcher will expertly break down, trim, portion, and prepare meats according to Motek specifications, ensuring optimal yield, quality, and presentation. This individual will oversee meat quality standards, maintain equipment, manage inventory, and support menu execution. The role requires technical mastery, strong attention to detail, and an unwavering commitment to food safety and product excellence. Responsibilities (but not limited to): Cut, trim, debone, portion, and prepare meats (beef, lamb, poultry) to Motek standards Break down whole muscles and primals with focus on yield and consistency Safely operate and maintain butchery equipment (knives, saws, grinders) Label, weigh, package, and store all meat products properly Inspect incoming meat deliveries and address quality issues Manage inventory, track usage, and assist with ordering Follow all food safety, sanitation, and HACCP standards Keep prep areas and equipment clean and organized Work with culinary leadership on cuts, menu development, and consistency Train and guide kitchen staff on proper meat handling as needed Benefits: Competitive pay. Wages paid weekly. Growth opportunity. 401k savings plans. Health benefits (upon eligibility). Employee discounts. Requirements 5+ years of professional butchery experience (restaurant or high-volume setting preferred) Strong skills in meat fabrication, portioning, and whole-animal/primal breakdown Knowledge of meat quality, grading, yield, and culinary use Physically able to work long hours with knives, lift heavy items, and work in cold environments Organized, detail-oriented, and able to communicate clearly Strong commitment to food safety and cleanliness Culinary or butchery certification a plus If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!

Responsibilities

The Master Butcher will expertly break down, trim, portion, and prepare meats according to Motek specifications, focusing on optimal yield, quality, and presentation. This individual is also responsible for overseeing meat quality standards, maintaining equipment, managing inventory, and supporting menu execution.