Butcher (Walk-In Interviews Each Wednesday from 10am-4pm)

Reports To: Sous Chef / Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Hourly, Non-ExemptJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You'll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.

Key Responsibilities: Break down primals/sub-primals (beef, pork, lamb) and poultry; trim, denude, tie, and portion to exact specs and weights. Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); manage shellfish prep as directed. Prepare grinds, sausages, terrines, and charcuterie components where applicable; set station-ready cuts for line use. Build accurate prep lists; stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service. Follow cut charts, thickness/weight standards, and presentation specs; calibrate knife work for uniformity. Inspect product quality (marbling, color, odor, texture); escalate concerns immediately. Maintain aging, brining, marinating, and dry rub schedules per SOP; document any spec adjustments. Enforce DOH/HACCP: raw vs. ready-to-eat separation, allergen/cross-contact prevention, and proper glove/handwashing. Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; track shelf life and pull dates. Keep butchery room/tables, boards, knives, grinders, and slicers sanitized; complete opening/closing and deep-clean tasks. Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed. Track yields and trim; minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).Maintain organized cold storage and dry shelves—mapped, labeled, and within par levels. Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers. Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; submit/track work orders. Use PPE and follow SDS/chemical safety; maintain a tidy, slip-free workspace. Partner with Culinary leadership to forecast cuts and specials; communicate 86s/low pars proactively. Support training for line/prep on proper handling and station utilization of proteins. Contribute to a respectful, inclusive, learning-focused kitchen; participate in tastings and line-ups. Fabricate to BEO specs and timelines; stage trays and labels for off-site and PDR events. Support new openings with bulk fabrication, spec sheets, and training materials.