Butcher

Be part of something extraordinary — Prime Proper Nashville is opening soon!

At Prime Proper, we blend modern luxury with timeless craft, and our Butchery Program is at the very heart of that experience. We are seeking passionate, skilled professionals to join our opening team and help establish Nashville’s premier steakhouse destination.

This is a unique opportunity to learn and grow within a world-class dry-aging and butchery program. Our butchers take pride in precision, product knowledge, and presentation — crafting a guest experience that begins well before a plate ever reaches the table.

• Learn and assist with Dry-Aging techniques, room maintenance, and product rotation.

• Break down beef, pork, lamb, poultry, and whole fish into retail and restaurant cuts.

• Prepare specialty items such as sausages, ready-to-cook offerings, and cured meats.

• Maintain a clean, organized, and visually impressive butcher display that aligns with Prime Proper standards.

• Monitor product quality, freshness, and proper storage rotation.

• Receive and store product deliveries with accuracy and care.

• Follow all procedures for portioning, weighing, labeling, and pricing.

• Ensure compliance with health, sanitation, and safety regulations at all times.

• Provide efficient, professional, and courteous service to both guests and team members.

• High energy and enthusiasm for exceptional ingredients and craftsmanship.

• Proficient knife skills and safe operation of cutting equipment.

• Excellent knowledge of meat cuts and butchery techniques, including dry-aging and portioning.

• Strong understanding of meat quality, grading, and culinary applications.

• Ability to maintain focus, accuracy, and consistency in a fast-paced environment.

• Commitment to teamwork, hospitality, and excellence in every detail.

• Flexible availability — including evenings, weekends, and holidays — as needed for opening operations.

• 3 years of professional butchery or meat-cutting experience.

• Experience with whole animal breakdown or fine dining meat programs a plus.

• Strong sense of pride in craft and desire to contribute to a high-performance culinary team.

• Passion for learning, growth, and continuous improvement.