Butcher at Meat on Ocean

Job DescriptionJob DescriptionLocated on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.Competitive hourly rate $22 - $28 / hour depending on experience.We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet?What do we bring to the table?Growth OpportunitiesGreat training and commitment to promotions from within!Teamwork / Flexible HoursEducation ReimbursementGenerous Dining DiscountProfessionalismProductive EnvironmentStrong company cultureDelicious food in a beautiful restaurant!The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub-primals into various cuts of meats. You will also be involved in creating charcuterie trays and producing custom sausages.ESSENTIAL QUALIFICATIONS:Minimum of 18 years of age.Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.Ability to maintain complete knowledge of the following: All cutting techniques which are required.All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.Correct maintenance and use of food serving and preparation equipment.2 years experience as a butcher.Food Handlers CardESSENTIAL JOB FUNCTIONS:Sharpen and adjust cutting equipmentReceive, inspect, and store meat upon deliveryCut, bone, or grind pieces of meatWeigh, wrap, and display cuts of meatCut or prepare meats to specification or customer’s ordersStore meats in refrigerators or freezers at the required temperatureKeep inventory of meat sales and order meat suppliesTwice daily checking of dry age room humidity and room temperatureRotation of dry aged products and detailed logging of productLogging of weights of product along with tracking of waste and portioningClean equipment and work areas to maintain health and sanitation standards:Complete opening and closing duties as assigned, including the following: Set up physical aspect of station.Make preparation list of necessary food items.Requisition all listed food items and transport from walk-in, etc. to assigned station.Check quality and quantity of all stock and supplies.Ensure cleanliness and condition of assigned station.Follow supervisor’s instruction.Follow maintenance program and cleaning schedule.Alert Chef or Sous Chef as to any deficiencies of food items.Notify management of any pertinent information related to shift activities.DESIRABLE QUALIFICATIONS:High School graduate.Any previous culinary training.Certification in sanitation requirements.ESSENTIAL SKILLS:Ability to understand co-workers service needs.Ability to be well organized, maintain concentration and think clearly when providing service to co-workers.Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.Ability to comprehend food orders.Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.Equal Opportunity Employer