Job Information
King's Seafood Company Butcher in United States
Located 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 Opportunities
Great training and commitment to promotions from within!
Teamwork / Flexible Hours
Education Reimbursement
Generous Dining Discount
Professionalism
Productive Environment
Strong company culture
Delicious 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 Card
ESSENTIAL JOB FUNCTIONS:
Sharpen and adjust cutting equipment
Receive, inspect, and store meat upon delivery
Cut, bone, or grind pieces of meat
Weigh, wrap, and display cuts of meat
Cut or prepare meats to specification or customer’s orders
Store meats in refrigerators or freezers at the required temperature
Keep inventory of meat sales and order meat supplies
Twice daily checking of dry age room humidity and room temperature
Rotation of dry aged products and detailed logging of product
Logging of weights of product along with tracking of waste and portioning
Clean 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