About the Position
As a Butcher's Apprentice, you will play a crucial role in maintaining the high standards of food quality and presentation that the restaurant is known for. This position involves preparing retail case items as directed, ensuring that all station standards are met, and upholding cleanliness in the kitchen. You will work closely with Chef Nathanial Zimet and Chef Joe Semmes and other team members to deliver top-notch food quality to our guests, while also addressing any customer complaints in a professional manner. The role requires a commitment to teamwork and collaboration, especially during peak times or staff shortages, and an understanding of the company's values and background is essential.
Career Growth: After 3-6 months learning period based on initial experience/ability to learn and apply you have the ability to go from Butcher Apprentice to Head Butcher which would report directly to head Chefs and include a pay increase.
Hour ranges of Role: 32=40+, Mandatory Saturday/Sunday which Saturdays we do BBQ plates so you will be customer facing working the grille, and Sundays will be whole pig roast day. The other shifts will be considered production days where the majority of the time you will be preparing finished products for Bourree & Boucherie. While occasionally giving out samples to customers of freshly prepared items.
Starting Pay: $15.00 - $18.00 per hour based on experience
Responsibilities
Maintain excellent quality standards set by the Head Chefs
Assist in providing top-notch food quality and presentation to guests
Collaborate with management to address customer complaints professionally
Complete daily cleaning tasks efficiently
Ensure kitchen cleanliness and high food standards
Handle high-volume production seamlessly
Work with head Chefs to oversee food quality control
Follow recipes and directions accurately
Foster teamwork and assist other staff when needed
Receive and inspect product orders
Operate and maintain Butcher equipment
Resolve customer complaints courteously
Support the team during peak times or staff shortages
Understand company background and values
Requirements
Culinary or college degree preferred
Prior restaurant experience preferred but not required
Availability to work varied shifts (Saturday/Sunday are a must)
Strong communication and customer service skills
Effective time management
Benefits
Competitive wages
Health insurance Potential Match
Dining discounts
Opportunities for career growth