Butcher

Job description

***RFI Response***

Specific tasks, tools, and materials the employee will use for ‘artisan meat cutting, processing and packaging’ include the following:
Hand lift and hang animal carcass on meat hanging hooks until ready to cut; processing includes breaking down parts of the animal into cuts (such as shoulder, rib, loin, leg) by cutting, boning, fat trimming, and portioning large cuts of meat to specifications using
meat processing equipment such as boning hooks, breaking knives, meat and bone band saws, cutting boards, and scales to weigh; packaging the cuts by using semi-automated vacuum sealing machines and meat vacuum bags to then be refrigerated.

***Original F.a.2***

Butchers will be responsible for artisan meat cutting, processing and packaging.

Special Requirements

THE PETITIONER WILL CONSIDER ANY PERSON FOR EMPLOYMENT WHO POSSESSES AT LEAST THREE (3) MONTHS OF CULINARY EXPERIENCE IN A FINE-DINING OR HIGH-VOLUME ENVIRONMENT AT A HIGH-END RESTAURANT, RESORT, OR PRIVATE CLUB.

Work week is Monday-Sunday. WORK SCHEDULE CAN INCLUDE EVENING, WEEKEND, AND HOLIDAY HOURS. WORK MAY BE PERFORMED ON ANY DAY OF THE WEEK FROM MONDAY THROUGH SUNDAY. DAYS OFF VARY. Shifts are 7am - 4pm, 8am - 5pm, 9am - 6pm and 2pm-10pm