Located on the corner of Ocean and Broadway in Santa Monica,Meat on Oceanis not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.
Competitive hourly rate $22 - $28 / hour depending on experience.
We keep it reel!Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more!Are you hooked yet?
What do we bring to the table?
- Growth Opportunities
- Great training and commitment to promotions from within!
- Teamwork / Flexible Hours
- Education Reimbursement
- Generous Dining Discount
- Professionalism
- Productive Environment
- Strong company culture
- Delicious food in a beautiful restaurant!
The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub-primals into various cuts of meats. You will also be involved in creating charcuterie trays and producing custom sausages.
ESSENTIAL QUALIFICATIONS:
- Minimum of 18 years of age.
- Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.
- Ability to maintain complete knowledge of the following:
- All cutting techniques which are required.
- All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
- Correct maintenance and use of food serving and preparation equipment.
- 2 years experience as a butcher.
- Food Handlers Card
ESSENTIAL JOB FUNCTIONS:
- Sharpen and adjust cutting equipment
- Receive, inspect, and store meat upon delivery
- Cut, bone, or grind pieces of meat
- Weigh, wrap, and display cuts of meat
- Cut or prepare meats to specification or customer’s orders
- Store meats in refrigerators or freezers at the required temperature
- Keep inventory of meat sales and order meat supplies
- Twice daily checking of dry age room humidity and room temperature
- Rotation of dry aged products and detailed logging of product
- Logging of weights of product along with tracking of waste and portioning
- Clean equipment and work areas to maintain health and sanitation standards:
- Complete opening and closing duties as assigned, including the following:
- Set up physical aspect of station.
- Make preparation list of necessary food items.
- Requisition all listed food items and transport from walk-in, etc. to assigned station.
- Check quality and quantity of all stock and supplies.
- Ensure cleanliness and condition of assigned station.
- Follow supervisor’s instruction.
- Follow maintenance program and cleaning schedule.
- Alert Chef or Sous Chef as to any deficiencies of food items.
- Notify management of any pertinent information related to shift activities.
DESIRABLE QUALIFICATIONS:
- High School graduate.
- Any previous culinary training.
- Certification in sanitation requirements.
ESSENTIAL SKILLS:
- Ability to understand co-workers service needs.
- Ability to be well organized, maintain concentration and think clearly when providing service to co-workers.
- Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
- Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
- Ability to comprehend food orders.
- Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.
Equal Opportunity Employer
