Position: Butcher
About: We have created the ultimate mosaic of culinary force under one roof and your specialized skills are a cornerstone of our success—you put the “meat” in Bazaar Meat, (and the “Mar” in Bar Mar.). Your attention to detail, craftsmanship, and efficiency shine through in every dish and every display, and you possess an encyclopedic knowledge of “Best Practices” when it comes to your craft. Your duties will include working closely with the sous chefs, receiving team, and purveyors to maintain the highest standards of quality for every protein that enters our kitchen, storing them properly, ensuring that all ingredients are used in the correct order (FIFO), and that the meat coolers and cutting room are pristinely clean and ready for a health inspection at all times. Through your busy hands will pass tens of thousands of dollars of premium food every day, you will be expected to be knowledgeable about these ingredients, to treat them with respect and demonstrate to your peers how proteins should be handled, to coordinate any returns or rejects with the A.M. sous chef and prep team, and to shuttle the various ingredients to their appropriate places in the kitchen with appropriate labels and dates. You will be expected to take ownership & to keep your sous-chefs apprised of any issues. In particular, we will be leaning on you for help in determining appropriate par levels for our ingredients as we try to balance daily business with storage space and freshness, thus you will need to stay apprised of business levels, special functions, incoming orders, and have an innate feel for the ebb and flow of ingredient consumption. Helping to “police” the meat storage areas on a regular basis is part of your daily routine, you are the extra eyes and ears who take it personally if you notice another cook abusing your work, we want the cooking staff to know that someone is watching, and is going to notice when they try to cut corners.
Requirements: Prefer one to three (1-3) years of work experience; Knowledge and experience using a band saw, Must be able to routinely lift 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
Benefits: Opportunity for career growth, Competitive salary, Health and wellness benefits, Employee discounts on dining, Collaborative and dynamic work environment
