Butcher - Cook 1 - Premier Private Country Club

Idle Hour Country Club | Lexington, Kentucky

Position Summary

The Butcher is responsible for the fabrication, trimming, portioning, and preparation of meat, poultry, and seafood for the Club's culinary operations. This position ensures products are prepared according to established quality, portion, yield, and sanitation standards while maintaining an organized and efficient work area. The Butcher works closely with the culinary team to support daily production needs and maintain a consistent supply of properly prepared proteins.

Responsibilities

· Fabricate, trim, cut, portion, and prepare beef, pork, poultry, fish, and other proteins according to established specifications, industry norms and culinary leadership directives.

· Prepare steaks, chops, roasts, fillets, cutlets, ground meats, and other products as required for culinary production.

· Follow all HACCP procedures.

· Successful daily execution of meat, poultry, fish and seafood yields; identifying, saving, labeling and organizing appropriate “bi – product” for future dishes (i.e. tenderloin tips, scrap and grind).

· Utilize trim, bones, and other usable product appropriately to maximize yield and minimize waste.

· Roast meats for sandwiches, prepare stocks, sauces and brining as directed.

· Use knives, slicers, grinders, saws, and other butchering equipment safely and effectively.

· Follow established portion sizes, cutting specifications, preparation methods, and food safety standards while maximizing product quality and yield.

· Inspect products for quality, freshness, appearance, and proper condition; report concerns or shortages to culinary leadership.

· Maintain proper organization and inventory of meat, poultry, and seafood products and communicate replenishment needs as appropriate.

· Label, date, cover, and properly store prepared and unused products in accordance with food safety requirements.

· Maintain clean, sanitary, and organized work areas and properly clean and sanitize knives, equipment, work surfaces, and other areas.

· Assist with receiving, inspecting, and properly storing meat, poultry, and seafood deliveries as needed.

· Communicate production needs, equipment concerns, shortages, and other issues to the appropriate Chef or supervisor.

· Assist with general culinary preparation and production as needed to support daily kitchen operations.

· Assist other culinary team members with food preparation, organization, and kitchen tasks when primary butchering duties are complete.

· Assist with special events, banquets, and other Club functions as needed.

· Support the culinary team during periods of high-volume production or service.

· Follow all Club safety, sanitation, food handling, and kitchen procedures.

· Support the Club's SAVE Philosophy: Sense of Urgency, Attention to Detail, Vision, and Execute Excellence Every Time.

· Perform other duties as assigned to support the overall operation of the Club.

Education and Experience

· Two-year AOS culinary degree, completed ACF apprenticeship or 3 years of equivalent experience

· High school diploma or GED preferred.

· Previous experience in meat fabrication, butchering, seafood preparation, food production, restaurant, hotel, country club, or grocery meat department preferred.

· Demonstrated experience with professional knife skills and meat or seafood fabrication strongly preferred.

· ServSafe Certified

· Equivalent combinations of education, training, and relevant experience may be considered.

Required Skills and Abilities

· Coachable, receptive to constructive feedback, collaborative mindset and positive attitude.

· Strong knife skills and the ability to safely operate professional butchering and food preparation equipment.

· Successfully understanding and being able to execute a Butchers Yields Analysis also known as “Butcher’s yield test.”

· Knowledge of common meat, poultry, and seafood cuts and appropriate fabrication techniques.

· Ability to follow detailed cutting specifications, portion requirements, and production instructions.

· Knowledge of food safety, sanitation, temperature control, and proper food storage practices.

· Ability to maintain consistent product quality while maximizing usable product yield.

· Strong attention to detail, organization, and time management.

· Ability to work efficiently in a fast-paced kitchen environment.

· Ability to communicate clearly and work effectively as part of a culinary team.

Physical Requirements / Working Conditions

· Ability to stand and walk for extended periods of time.

· Frequently uses hands and arms for cutting, trimming, handling, and portioning food products.

· Frequently performs repetitive cutting, trimming, lifting, and reaching movements.

· Occasionally bends, stoops, crouches, kneels, or reaches overhead.

· Occasionally lifts and carries food products, boxes, and equipment weighing up to 75 pounds.

· May work in refrigerated and freezer environments for periods of time.

· Regularly works around commercial kitchen equipment, including equipment that generates heat.

Regularly works with sharp knives, slicers, grinders, saws, and other food preparation

Pay: From $20.00 per hour

Expected hours: No less than 32.0 per week

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $20