DEPARTMENT: Kitchen/Butcher Shop FSLA STATUS: Non-Exempt
JOB TITLE: Butcher SUPERVISES: None
REPORTS TO: AM/PM Sous Chefs/Demi Chefs
JOB SUMMARY: Responsible for the fabrication of all meat and seafood as per SOP, for all kitchen inventories of meats/seafood items. Stock rotation FIFO performs other necessary duties as requested by AM/PM Sous Chef or kitchen management and observes clubs’ safety rules and guidelines
Works well with others. Keeps in mind that the kitchen is a “TEAM” operation
Must be able to take direction from immediate supervisors. Prepares items assigned on the daily production board.
Works in a timely manner. Moving with purpose throughout the kitchen and setting the example for showing a sense of urgency amongst his/her team members.
Must clean station at the end of each shift, this includes cleaning the workstation as well as the removal of any trash accumulated during the shift. The employee should leave the station in an orderly fashion after sanitizing and removing soiled items.
Attends mandatory kitchen meetings.
Makes sure all items are wrapped, dated, labeled, and stored in the proper fashion in the walk-in cooler.
Working knowledge of Club policies and guidelines as outlined in the Houston Country Club
Knowledge ~ Posses technical skills needed to fulfill required job duties.
Work Ethics ~ Exhibits professional attitude towards superiors, colleagues, and work. Is timely and checks with kitchen management before leaving. Exhibits the ability to take and follow directions.
Production ~ Understands and uses recipe cards and production sheets. Produces the correct amount of mise en place as assigned either verbally and/or on production sheets.
Organization ~ Properly assembles all tools and utensils needed to accomplish job duties. Works in a clean and organized fashion. Understands and shows commitment to teamwork, knowing when to request or offer help to or from colleagues.
Sanitation ~ Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean and neat during shift and makes sure station and coolers are neat and clean before leaving. DEFROSTING ANY MEAT OR FISH PRODUCT IN WATER WILL NOT BE TOLERATED!!
Hygiene ~ Exhibits and uses proper personal hygiene, and dresses professionally. Keeps cuts, abrasions, and sores covered. Uses latex gloves when necessary.
All A la Carte production is to be ready by 10:00 am for lunch service and 4:00 pm for dinner service. Production is prepared according to daily par sheets posted by the restaurant chef. All banquet production is to be ready a minimum of 24 hours in advance of the function. Production is prepared according to daily par sheets posted by the Banquet Sous Chef.
Requisition supplies as needed to produce daily mise en place and place to the storeroom at least 1 day in advance.
Make sure preparation areas are kept separate: fish vs meat vs poultry vs seafood to avoid cross-contamination and keep cooked products from raw products.
Cleans daily fish and meat coolers such as pans, trays, etc.
Make sure all items are wrapped, dated, labeled, and stored in the proper fashion.
Make sure seafood and fish are iced down daily.
Makes sure all equipment used in the butcher shop is kept at the highest sanitation level.
Develop an understanding of recording inventory
Make sure FIFO is followed with all items.
· Must be 18 years of age or older.
· Experience in the proper handling of knives is a must.
· Working conditions are often wet and slippery.
· Environment is often busy and hectic.
· Working conditions are often cold.
l Must be able to work a flexible schedule and/or overtime if needed.
l Must be available to work weekends and holidays.
l Must work well with others as a team and help co-workers as needed.
l Must have an outgoing personality.
l Should have an eye for detail.
l Must possess honesty and integrity.
l Must be courteous and tactful at all times.
l Must be innovative and look for areas that need improvement.
l Must treat others with kindness and respect at all times.
l Perform other duties as required.
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl, and/or sit up to 10 hours per day.
Use hands to finger, handle, or feel objects, tools, and/or controls.
Reach with hands and arms.
Hearing and talking sufficient enough to communicate with members, guests, and co-workers.
Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Must be able to push, pull or lift up to 50lbs.
Independent mobility throughout the Clubhouse
I have read this Job Description and understand the functions of my job.
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