Multiple locations at 1 Wall street (Printemps) :
Butcher Hourly ($20.00)
Reports to: Managers (both Kitchen & Dining Room)
ABOUT PRINTEMPS:
Storied French luxury department store, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.
Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard
Award Winner, Chef Gregory Gourdet.
ABOUT KENT HOSPITALITY GROUP:
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues.
We are dedicated to delivering fine dining, unmatched hospitality, and first-rate
experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
Description:
We are seeking a skilled and passionate Butcher to join our team. The ideal candidate will have a deep understanding of meat and fish preparation and butchery, with a focus on maintaining the highest standards of quality and safety.
We believe in a ‘whole house’ mentality and we expect all departments (Pastry, Savory, Dining Room, and Facilities) to support and motivate each other to achieve our goal of guest satisfaction. As a Butcher, you will interact with all of these departments regularly and should be able to communicate effectively and respectfully with your co-workers & managers.
This is a full time position. Our locations at Printemps are open 7 days a week. We are closed for Thanksgiving, Christmas Eve, and Christmas Day.
Our restaurants offer access to insurance enrollments (must maintain 25 hours per week), no cost life insurance, a short term disability policy, an Employee Assistance Program (with access to free mental health counseling), 40% dining discounts at group restaurants, referral bonuses, and more!
Responsibilities:
Meat Preparation and Butchery:
Expertly cut, trim, and prepare various types of meat according to restaurant specifications.
Utilize butchery skills to break down carcasses, and prepare cuts for steaks, roasts, and other menu items. Ensure optimal utilization of meat, minimizing waste.
Quality Control:
Inspect meat deliveries for quality and freshness. Implement and maintain high standards of hygiene and safety in the butchery area.
Collaboration:
Work closely with the head chef and kitchen staff to ensure timely preparation of meats for the menu. Contribute to menu development with innovative ideas for meat preparation and presentation.
Inventory Management:
Manage meat inventory, ensuring proper storage and rotation. Maintain records of meat supplies, orders, and consumption.
Compliance:
Ensure compliance with all health and safety regulations and food handling Kent Hospitality Group standards. Stay informed about industry trends and best practices in butchery and meat preparation.
You Are:
Benefits & Perks:
Preferred Education and Experience:
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