The Brand
Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all of our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.
With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant; it is a global hospitality brand combining food, service, culture, and environment.
Position Summary
The Butcher is responsible for the preparation, fabrication, portioning, and quality control of premium meat and seafood products in support of restaurant operations. This hands-on role ensures all proteins are prepared to Milos standards of quality, consistency, yield, and presentation.
Working closely with culinary leadership, the Butcher oversees the precise handling of whole fish, seafood, and meat products while maintaining exceptional food safety, product integrity, and operational efficiency. This position plays an essential role in supporting menu execution through disciplined preparation practices and craftsmanship.
Role Responsibilities
Protein Preparation & Fabrication
- Prepare, fabricate, trim, portion, and process meat and seafood products according to established specifications and culinary standards.
- Clean and break down whole fish while maintaining product quality and minimizing waste.
- Perform meat fabrication including trimming, portioning, and preparation of premium cuts.
- Ensure consistency of cuts, portions, yields, and presentation standards.
- Execute preparation techniques with precision and respect for product integrity
Quality Assurance & Product Standards
- Inspect incoming protein products for freshness, appearance, quality, and specification of compliance.
- Evaluate meats and seafood for proper handling, storage requirements, and usability.
- Maintain exceptional standards of product quality throughout preparation and service support.
- Communicate quality concerns or product inconsistencies to culinary leadership.
Inventory & Operational Support
- Maintain proper storage, labeling, rotation, and handling procedures.
- Monitor inventory levels and communicate purchasing or preparation needs proactively.
- Support menu execution through timely and efficient protein preparation.
- Minimize waste through disciplined preparation and yield management.
Food Safety & Team Collaboration
- Maintain a clean, organized, and food-safe preparation environment.
- Ensure compliance with food safety, sanitation, and workplace safety standards.
- Support training and development of culinary team members in proper fabrication and handling techniques.
- Work collaboratively with Executive Chefs and culinary teams to support operational excellence.
- Perform additional duties as assigned
Knowledge, Experience & Skills
- 3+ years of experience in butchery, fish preparation, seafood fabrication, or related culinary environments.
- Strong knowledge of meat cuts, fish species, seafood handling, and fabrication techniques.
- Experience preparing whole fish and premium proteins preferred.
- Strong knife skills and technical precision.
- Ability to evaluate product quality, freshness, and yield.
- Knowledge of food safety and sanitation standards.
- Strong attention to detail and commitment to craftsmanship.
- Ability to work efficiently in a fast-paced environment.
- Flexible schedule including mornings, evenings, weekends, and holidays.
Physical Requirements
- Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards.
- Must able to lift and carry up to 25 - 50 lbs at times.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Climbing steps regularly.
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Prolonged periods of standing.
Compensation
- The base salary range for this position is $70,000 - $80,000 per annum.
- The determination of what a specific employee in this job classification is paid depends on several factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.
Estiatorio Milos is an Equal Opportunity Employer and participates in the Federal E-Verify program.
More detail about Estiatorio Milos - Midtown part of Estiatorio Milos
