Top 5 Butcher Jobs in Chicago Heights Il

Butcher
Bazaar Meat —Chicago, IL
- Restaurant
- Entry level
Butcher
Chicago Meat Authority Inc —Chicago, IL
- $19.00 - $22.11 an hour
- Overtime
- Ability to lift 50 pounds
- 1 year
- Manufacturing
- Paid holidays
- Paid time off
General Labor
Chicago Meat Authority Inc —Chicago, IL
- $18.26 an hour
- Overtime
- Cleaning
- Manufacturing
- Communication skills
- Paid holidays
- Paid time off
EM - Dishwasher
Eddie Merlot's —Burr Ridge, IL
- Part-time
- Hospitality
- Restaurant
- Entry level
6d
Line Cook - EM
Eddie Merlot's —Burr Ridge, IL
- Part-time
- Hospitality
- Entry level
- Kitchen
6d

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Experienced Butcher / Meat Cutter – Premium Neighborhood Meat Market
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Previous professional butcher or meat cutter experience required. Strong knife skills and understanding of meat fabrication.
$18 - $22 an hour
Quick Apply
Butcher
Bazaar Meat —Chicago, IL
Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner.

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EM - Dishwasher
Eddie Merlot's —Columbus, OH
Partner with Bussers, Runners, Cooks, Butchers, Managers, and other team members to ensure that each and every guest receives outstanding food and hospitality.
Line Cook – Sauté/Broiler
Butcher Block Restaurant —London, OH
Work efficiently with the kitchen team during busy service periods. Ability to multitask and work under pressure. Follow recipes and portion specifications.
$16 - $21 an hour
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Butcher

Bazaar Meat -
Chicago, IL

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Job Details

Qualifications

Cutting tools

Full Job Description

Position Summary:

The Butcher prepares meat and fish for Bazaar Meat and Bar Mar using a wide variety of processes including dangerous equipment, sharp knives, and the ever-present danger of cross-contamination. The Butcher will remain focused and vigilant at all times, will work in an organized, clean, calm and safe manner without exception—always asking for help when needed rather than rushing or cutting corners. The butcher will be responsibe for handling, deboning, trimming, tying, grinding, or tenderizing cuts of meat, and also incharge of storing, weighing, and labeling their product. They may work with beef, poultry, pork, lamb, or seafood, and they may be responsible for creating specialized meat products such and ham or sausage. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Ambassador of TFG - GRG Culture:

Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Essential Duties and Responsibilities:

Arrange cuts of meat and place them in an attractive manner in the display case.
Weigh and label a variety of cuts of meat for the resturaunts.
Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired
Use skewers, bone knives, twine, and other tools to lace tie and shape roast.
Prepare meat into forms ready for cooking a variety of actions, including boning, tying, grinding, cutting and trimming to make it easier on the cooks.
Rotate products to reduce thr chance of any meat spoiling to reduce waste and loss of profits.
Chill, store, label and date all production according to health department guidelines and Bazaar standards
Schedule your break at an appropriate time and communicate with your co-workers and managers who will be covering your duties during that time.
Must love and support your team!

Comply with established sanitation standards, personal hygiene and health standards
Store protiens properly and safely, marking date and time according to health department regulations and Bazaar standards
Communicate with sous chefs and line cooks constantly about the condition of the restaurant’s protein inventory
Maintains a neat and clean work area at all times; including cleaning and maintenance of equipment used in food preparation
Monitor and minimize waste and actively work to maximize profitability
Approach every day with an aggressive, pro-active, “can-do” attitude and calm, competent professionalism

Qualifications:

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, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills:

Prefer one to three (1-3) years of work experience
Must be able to routinely life 50lbs of weight
Must have precise knife cuts and skills
Organized and able to work in a fast paced, high-pressure environment and be well aware of good sanitation principles and health department procedures
Has a great positive attitude, a passion for great food, and above all a team player
Culinary degree preferred but not required

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butcher jobs in chicago heights il

Butcher

Butcher

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EM - Dishwasher

Line Cook - EM

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