The Butcher has an in-depth familiarity with the kitchen’s operations. Assist Executive Chef and management maintaining all menus and recipes used in the restaurant. The individual must possess the ability to produce proper cuts and yields daily.
Responsibilities:
Primary duties and responsibilities include, but are not limited to, the following:
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Communicate with Executive Chef and Chef de Cuisine on par levels and prep sheets
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Ability to make simple cuts, remove bones, and divide wholesale cuts for individual service.
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Ability to sharpen and adjust kitchen equipment, cut, bone, and grind pieces of meat.
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Ability to trim fish and poultry to specification.
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Proficient in inventory control, meat buying, and record keeping
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Resolve problems that arise in the kitchen and seize control of a situation at a moment’s notice.
- Responsible for adhering strict health and hygiene standards.
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Responsible for adhering and maintaining HAACP standards throughout the BOH.
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Safely and efficiently use kitchen tools and equipment.
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Perform a pre-shift line check to ensure quality of all protein items as need by the Chefs
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Perform a “daily walk through” inventory to prioritize product utilization.
- Constantly strive to increase bottom line results through proper sourcing, ordering, inventory, and production systems
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Focus on a consistent basis on controlling cost and minimize non-essential expenses; approach 1000 NORTH like it is your own personal restaurant, minimize waste and increase efficiency without reducing customer experience or quality of service
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Never compromise on quality and deliver of our promise; the goal of being the benchmark restaurant in the market should never be compromised.
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Be obsessed with customer satisfaction and work with the tools given and the team working at 1000 NORTH to create the best restaurant experience possible.
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Maintain a positive, pleasant, attitude every shift.
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Other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
Culinary degree and/or 2 years of kitchen experience.
Language Ability:
Spanish language skills are highly desired.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.
Computer Skills:
To perform this job successfully, an individual should have knowledge of word processing software and order processing systems.
Physical Demands:
The physical demands 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 the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision and ability to adjust focus.
Equal Opportunity Statement:
Decisions and criteria governing the employment relationship with all employees at 1000 North are made in a non-discriminatory manner, without regard to race, color, creed, religion, national origin, sex, marital status, pregnancy, disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state or local statutes.
