About Casadonna:

Casadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman."

Riviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach.

Casadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers and distinctive floor patterning.

Casadonna employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

A Butcher is responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the executive chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork-oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Prepare, wrap, and weigh cuts of meat and fish

• Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form

• Prepare special cuts of meat as specified by the Executive Chef

• Receive, inspect, and store meat upon delivery to ensure meat quality

• Restocks all items as needed throughout shift and is responsible in taking inventory after service

• Cleans and maintains station in practicing good safety, sanitation, organizational skills

• Has understanding and knowledge to properly use and maintain all equipment in station

• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas

• Performs additional responsibilities, although not detailed, as requested by the Chefs

• Must be open-minded and show the eagerness to learn and move forward

Required Knowledge, Skills, and Abilities

• High school diploma or GED

• Proven Butcher experience

• A food handler’s license

• Sound knowledge of food health and safety regulations

• The ability to stand for extended periods

• The ability to work a fast-paced environment

• Excellent communication and leadership skills

• Exceptional organizational, time management, and problem-solving skills

• A thorough and deep understanding of professional butchery basic techniques and knife skills

• Understanding and knowledge of safety, sanitation, and food handling procedures

• Previous butchery or meat department experience

• Professional communications skills are required

• Ability to take direction

• Ability to work in a team environment

• Ability to work calmly and effectively under pressure

• Must have problem solving abilities, be self-motivated, and organized

• Commitment to quality of service and in food and beverage knowledge

• Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc.

Working Conditions

• This position will spend 100% of the time standing

• Occasional environmental exposures to cold, heat and moisture

• Ability to transport up to 40 pounds on occasion and up to 25 pounds regularly

• Must be able speak, read, and understand basic cooking directions

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.