Summary: Under the direction of the Line Cook- Kitchen Manager, theButcher is responsible for receiving, preparing, and cutting all poultry and meats for the kitchen operation. Reports to: Line Cook- Kitchen Manager Job Duties: - Sharpen, clean and adjust cutting equipment
- Receive, inspect, and store meat upon delivery
- Cut, slice, bone, or grind pieces of meat to specification
- Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability.
- Store meats in refrigerators or freezers at the required temperature
- Maintains quality inventory control of all poultry and meat items.
- Responsible for the proper rotation, storage temperature and environment required.
- Clean equipment and work areas to maintain health and sanitation standards.
- Able to lift up to 30 pounds
- Other duties as assigned by supervisor
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