Butcher

What You Will Do

• To ensure the quality and quantity of all Meat, Poultry, Game, and Small goods, fish and shellfish products, recipe cards and photographs and given instructions as per the standards and procedures.

• To ensure good knowledge of cuisines, to carry out the duties and responsibilities for the position in an efficient and productive manner.

• Cut and prepare for use various varieties of meat, fish and poultry.

• Inspect all meat, seafood, and poultry according to established specifications and Four Seasons Standards and perform yield testing.

• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

• To work closely with all chefs in relation to the food.

• To ensure proper sanitation procedures are followed and the Butchery kitchen is always clean, neat and tidy.

• To defrost, handle and storage of food according to the standard and procedure.

• To ensure preparation and presentation of all the butchery product according to the outlet chef specification.

• To schedule all butcher kitchen employees.

• To do requisition of all items needed for the following day from the food storeroom and non-food storeroom.

• To ensure all equipment is in full working order.

• To ensure an adequate supply of all products prepared on a timely basis.

• To establish standard recipes, yield cost and ensure the compliance with them.

• To have full knowledge of Four Seasons Food Standards.

• To be certified in Food Service Sanitation as available and to implement protocols.

• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

• Work harmoniously and professionally with co-workers and supervisors.

• Assist with set-up and cleaning of operational areas other than in the Butchery and Fishmonger area.
• https://careers.fourseasons.com/us/en/job/REQ10361306/Butcher-Demi-Chef-de-Partie