Butcher

The Butcher has an in-depth familiarity with the kitchen’s operations. Assist Executive Chef and management maintaining all menus and recipes used in the restaurant. The individual must possess the ability to produce proper cuts and yields daily.

Responsibilities:

Primary duties and responsibilities include, but are not limited to, the following:

• Communicate with Executive Chef and Chef de Cuisine on par levels and prep sheets
• Ability to make simple cuts, remove bones, and divide wholesale cuts for individual service.
• Ability to sharpen and adjust kitchen equipment, cut, bone, and grind pieces of meat.
• Ability to trim fish and poultry to specification.
• Proficient in inventory control, meat buying, and record keeping
• Resolve problems that arise in the kitchen and seize control of a situation at a moment’s notice.
• Responsible for adhering strict health and hygiene standards.
• Responsible for adhering and maintaining HAACP standards throughout the BOH.
• Safely and efficiently use kitchen tools and equipment.
• Perform a pre-shift line check to ensure quality of all protein items as need by the Chefs
• Perform a “daily walk through” inventory to prioritize product utilization.
• Constantly strive to increase bottom line results through proper sourcing, ordering, inventory, and production systems
• Focus on a consistent basis on controlling cost and minimize non-essential expenses; approach 1000 NORTH like it is your own personal restaurant, minimize waste and increase efficiency without reducing customer experience or quality of service
• Never compromise on quality and deliver of our promise; the goal of being the benchmark restaurant in the market should never be compromised.
• Be obsessed with customer satisfaction and work with the tools given and the team working at 1000 NORTH to create the best restaurant experience possible.
• Maintain a positive, pleasant, attitude every shift.
• Other duties as assigned.