Commissary - Butcher

Job Description

Overview: The Butcher is responsible for the overall quality and consistency of the product in accordance with USDA guidelines. Operates meat-processing equipment, prepares mixes, tenderizes, and weighs portions. Monitors quality control. Uses saws, power equipment, and tools that meet safety guidelines. Cuts, trims, bones, ties, and grinds per Executive Chef specifications. Receives and inspects inbound products—orders meat supplies to maintain inventories. Communicate with the Executive Chef on supply, quantity, and quality.

Essential Duties and Responsibilities:

• Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure proper knowledge and skills to butcher, cut, bone, or grind meat and fish.
• Cut and prepare meats as specified by the Chef.
• Ensure portion control standards are being met, including yield testing every month.
• Store meats and fish in a refrigerator or freezer at the required temperature.
• Maintain inventory of meat sales and order meat supplies as needed
• Ensure that standards are maintained at a superior level daily.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties:
• Set up workstations with required tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Transport supplies from the storeroom and stock in designated areas.
• Communicate any assistance needed during busy periods to the Chefs to ensure optimum service to guests.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the potwash station.
• Direct and assist Stewards to make clean-up a more efficient process.
• Breakdown the station and complete closing duties according to department standards:
• Return all food items to the proper storage areas.
•  Rotate all returned products.
•  Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review the status of work and follow-up actions required with the Supervisor before leaving.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

T

echnical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved and use all senses to meet quality standards.
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
• Knife skills across multiple species (beef, pork, lamb, poultry, and fish).
• Familiarity with sausage production and use of deli slicer.
• Experience with whole animal butchery

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Kitchen Environment: The kitchen is constantly exposed to heat, cold, and slippery surfaces and appliances such as the stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler’s Certification.

Experience:

• Minimum three years experience as a Butcher. 
• Hotel operational exposure (i.e., Culinary) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is between $24.00 and $25.00/hour. This is the pay range for this position that the Hotel reasonably expects to pay. 

About Us

Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community. The 16-acre residential-style estate is designed with style, grace, and glamour featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.