Butcher

POSITION PURPOSE: 

The Butcher is responsible for the proper receiving, fabrication, portioning, preparation, storage, and handling of meat, poultry, and other proteins in accordance with Casa Cipriani’s culinary standards. This position requires strong knowledge of meat cuts, butchery techniques, food safety, and proper product utilization while maintaining consistency, quality, and minimal waste. 

The Butcher works closely with the Executive Chef, Sous Chefs, and culinary team to ensure all products are prepared accurately and efficiently to support daily restaurant, banquet, event, and hotel operations. 

ESSENTIAL FUNCTIONS AND DUTIES: 

• Fabricate, portion, trim, debone, tie, grind, tenderize, and prepare meat and poultry according to established recipes, specifications, and culinary standards. 

• Prepare appropriate cuts and portions based on daily production needs, menus, events, and anticipated business levels. 

• Inspect meat, poultry, and other products for freshness, quality, temperature, and proper specifications upon receipt and throughout storage. 

• Maintain consistency in portion size, quality, presentation, and yield. 

• Properly weigh, label, date, wrap, store, and rotate all products in accordance with food safety standards and established procedures. 

• Follow FIFO procedures and monitor product shelf life to maintain freshness and minimize spoilage and waste. 

• Assist with inventory counts and communicate product needs, shortages, quality concerns, or discrepancies to culinary leadership. 

• Maximize product utilization and yields through proper fabrication techniques and responsible handling of ingredients. 

• Maintain accurate knowledge of various cuts of meat, fabrication methods, portioning requirements, and appropriate cooking applications. 

• Safely operate and maintain knives, meat grinders, slicers, saws, tenderizers, and other butchery equipment. 

• Ensure all knives, cutting boards, work surfaces, equipment, refrigeration units, and storage areas are maintained in a clean, sanitary, and organized condition. 

• Follow all applicable food safety, sanitation, HACCP, and cross-contamination prevention procedures. 

• Maintain proper refrigeration and storage temperatures and immediately report any food safety or equipment concerns to management. 

• Follow established procedures for handling raw proteins to prevent cross-contamination. 

• Coordinate with chefs and other culinary team members to ensure products are prepared and available according to operational needs. 

• Support culinary production and other kitchen areas as needed based on business demands. 

• Receive and properly store deliveries when required, ensuring products meet established quality and quantity specifications. 

• Maintain a clean, organized, and safe butcher station throughout each shift. 

• Follow all workplace safety procedures, particularly those related to knives, machinery, lifting, and working in refrigerated environments. 

• Attend required departmental meetings, pre-shifts, and training sessions. 

• Maintain regular and punctual attendance in accordance with Company standards. 

• Work a flexible schedule based on business needs, including early mornings, evenings, weekends, and holidays as required. 

• Comply with all Cipriani policies, procedures, standards, and applicable health and safety regulations. 

• Perform additional duties and responsibilities as assigned by the Executive Chef or culinary leadership. 

KNOWLEDGE, EXPERIENCE AND SKILLS: 

• Previous professional butchery, meat fabrication, or comparable culinary experience required; luxury hotel, fine dining, or high-volume restaurant experience preferred. 

• Strong knowledge of meat and poultry cuts, fabrication, deboning, trimming, portioning, grinding, and preparation techniques. 

• Knowledge of proper food handling, sanitation, storage, labeling, rotation, and cross-contamination prevention practices. 

• Understanding of product yields, portion control, waste reduction, and responsible product utilization. 

• Strong knife skills and ability to safely operate commercial butchery equipment. 

• Ability to follow recipes, specifications, production sheets, and direction from culinary leadership accurately and consistently. 

• Strong attention to detail with a focus on quality and consistency. 

• Ability to organize and prioritize production based on operational needs. 

• Ability to work independently while also contributing effectively as part of a culinary team. 

• Ability to communicate effectively with chefs, culinary team members, receiving personnel, and other departments. 

• Ability to work efficiently in a fast-paced, high-volume hospitality environment. 

• Ability to work in refrigerated and varying-temperature environments for extended periods. 

• Ability to stand and walk for extended periods and perform repetitive motions associated with cutting and food preparation. 

• Ability to bend, stoop, reach, push, pull, and safely lift and move products and equipment as required to perform the essential functions of the position. 

• Ability to safely handle sharp knives, cutting tools, and commercial food-preparation equipment. 

• Ability to understand and follow workplace safety and emergency procedures. 

• Must be available to work a flexible schedule, including weekends and holidays, based on business needs. 

• Food Handler/Food Protection certification preferred or required where applicable. 

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:   

• Ability to sit and/or stand for extended periods.   

• Ability to move around the establishment, including walking, standing, to supervise operations and assist guests as needed.  

• Ability to lift and carry up to 50 pounds occasionally.  

• Flexibility to reach, bend, and stoop.   

 

INTENT AND FUNCTION OF JOB DESCRIPTIONS  

All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded.  Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions.

In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive.  Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts.

The organization maintains its status as an at-will employer.   

Cipriani is an equal opportunity employer.  

 

More detail about Cipriani - HQ part of Cipriani USA, please visit https://culinaryagents.com/entities/38850-Cipriani---HQ