Head Butcher at The Coronado Club

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

21.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Knife skills, Meat fabrication, Fish butchery, Sausage-making, Charcuterie, HACCP protocols, Food safety, Cooking techniques, Inventory management, Sanitation, Teamwork

Industry

Food and Beverage Services

Description

Description 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. Job Description: 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. Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: White chef's coat Butcher coat Black chef's trousers Black non-skid shoes (supplied by employee) Hair restrainer Black chef’s hat White or grey plain undershirt Pens Thermometer (supplied by employee) Knives (supplied by employee) Requirements Job Requirements: Refined knife skills Rundamental cooking techniques Sense of urgency Team-first approach Organization/cleanliness Inventory Charcuterie/sausage making Physical Functions: The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day. Use hands to handle or feel objects, tools and/or controls. Reach with hands and arms. Hearing and talking sufficient enough to communicate with members, guests, vendors and staff. Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must be able to push, pull or lift up to 50 pounds. Must possess independent mobility throughout the club. Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch.

Responsibilities

The Head Butcher is responsible for the fabrication of primal and sub-primal meat cuts, whole fish butchery, and sausage-making while maintaining minimal waste. They must also ensure strict adherence to HACCP protocols, food safety standards, and the cleanliness of the butcher shop and storage areas.