Butcher

Purpose and goals of this position

Delivering a great customer experience, working as a team with colleagues, and keeping the work place safe. Performing all tasks as instructed by the Management Team. Complying with the Employee Code of Conduct Policy.

Areas of responsibility/duties

• Accountable for the loading, receiving, and safe storage of inventory.
• Control food cost, waste, food safety, handling, and sanitation to be in compliance with USPH.
• Possess a thorough understanding of how to handle, defrost, prepare, and portion all cuts of meat.
• Possess advanced knife handling skills.
• Coordinate and supervise all personnel to the assigned section.
• Conduct portion control reviews on a daily basis to ensure compliance.
• Control production levels.
• Recommend improvements and better cost control.
• Ensure that economical work practices are applied by subordinates, to avoid food waste.
• Prepare Daily Meat Thawing requisitions needed for assigned section production.
• Prepare electronic Daily Meat consumption recap with accuracy.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Ensure that all the HACCP procedures are applied at all times and followed correctly.

Qualifications

• Minimum of 2 years in butchery.
• Fluent in written and spoken English.