Butcher

The Butcher reports directly to the Culinary Leadership team and is responsible for ensuring the proper processing and preparation of meats coming into the kitchen.

Knowledge of specialist preparations of meat

Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired.

Use skewers, bone knives, twine, and other tools to lace, tie, and shape roasts so that they are ready to cook.

Cut and trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts ready for cooking using a variety of actions, including boning, tying, grinding, cutting, and trimming.

Educate team members on different selections and types of poultry, pork, beef, and fish.

Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.

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