Butcher & Prep Manager
Ponce Restaurant Hermosa - Chicago, IL
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Proficiency in Spanish is required Butchery and Meat Preparation: • Expert knowledge of knife techniques for trimming, deboning, and cutting various types of meats and fish. • Proficiency with using a meat slicer, meat grinder, and other equipment related to meat processing. • Trimming meats and ensuring proper portioning and preparation of cuts for dishes. • Utilizing correct techniques for preparing different cuts of chicken and other proteins. Inventory and Prep Management: • Overseeing and managing inventory, ordering all meat and prep-related supplies. • Ensuring that foods requiring extensive prep (such as long-lead items) are made ahead of time while maintaining optimal freshness. • Coordinating prep schedules to ensure smooth kitchen operations, avoiding shortages or over-prepping. Back-of-House Oversight: • Supervising a team of 3 prep workers in the back prep area, ensuring all tasks are organized, efficient, and adhere to food safety standards. • Monitoring kitchen cleanliness and ensuring that proper food handling procedures are followed. Requirements: • 6+ years of experience in butchery, meat preparation, or a similar role with leadership responsibilities. • Deep knowledge of knife techniques, meat trimming, and proper use of equipment such as meat slicers and grinders. • Strong organizational skills, with the ability to manage prep timelines and maintain a steady workflow in a high-volume environment. • Ability to lead and supervise a team while maintaining high standards for food quality and safety.
Created: 2024-10-16