Master Butcher at Motek Florida

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

25.0

Posted On

19 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meat Fabrication, Portioning, Primal Breakdown, Yield Optimization, Butchery Equipment Operation, Meat Quality Inspection, Inventory Management, Food Safety Compliance, Sanitation, HACCP Standards, Knife Skills, Deboning, Trimming, Menu Development Support, Staff Training

Industry

Hospitality

Description

Description We’re thrilled to announce the Grand Opening of Motek 57th St. — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. 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. Medical, dental and vision insurance 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 be responsible for expertly breaking down, trimming, portioning, and preparing various meats according to Motek's specifications to ensure optimal yield and quality. This role also involves overseeing meat quality standards, maintaining equipment, managing inventory, and supporting overall menu execution.