Butcher

Description

We are looking for Experienced Butchers that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company’s Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.

We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment.

REPORTS TO

Chef

SCHEDULE

This is a part-time, non-exempt position. Hours may be different every week and schedules are not set or guaranteed.

COMPENSATION

$18.00 - $23.00 Per Hour

Requirements

REQUIRED ATTRIBUTES

• •High personal standards for food quality, cleanliness, sanitation, and hygiene
• •Punctual, strong work ethic and commitment to excellence
• •Highly reliable, responsible, honest and focused on supporting the team at all times
• •Good communication skills (reading/writing) and ability to work well with others
• •Openness to constructive feedback and being coached/mentored
• •Openness to being cross trained in multiple restaurant positions
• •Per business needs, you may be asked to perform other related duties

RESPONSIBILITIES AND DUTIES

• •Arrive on time, in proper uniform, ready to work
• •Follow all company safety guidelines to the highest level
• •Wash hands before and throughout the shift, and always between prepping items
• •Ensure that all food meets quality and presentation standards
• •Maintain a clean and organized workstation, cleaning as you go
• •Throughout the shift, clean the prep station table, walls above, shelves below, floor, tools and any surface/counter that has come in contact with the product; Repeat at end of shift
• •Sanitize workstation and tools between prep jobs to prevent cross-contamination
• •Set up and break down the station daily, sweep and mop the station at least once every 30 minutes
• •Wear safety cut gloves at all times when using sharp knives
• •Use a clean and appropriate board for different proteins
• •Maintain portioning size variance of +/- .2 oz
• •Receive product and deliveries
• •Audit product for accuracy; weigh fish to ensure accurate shipment
• •Prep all products in a timely manner using prep sheets and recipe books and following the recipes
• •Track protein yields and review with the chef every shift

PHYSICAL

• •Must be able to stand and exert well-paced mobility for periods of up to 5 hours in length
• •Must be able to reach, bend, stoop and frequently lift up to 50 pounds

EXPERIENCE

1+ year previous experience in a butcher position