Butcher

The Butcher handles the majority of the prep for all meats to be used in dishes during services. This position often works under little supervision, so you must be able to follow recipes and be well-versed in a variety of food products and techniques. The quality of the prep work is instrumental in the quality of the finished product, so attention to detail is paramount. The Butcher will need excellent time management skills and must be able to proactively plan their work to meet the volume the restaurant will need.