Butcher

DescriptionWe are looking for Experienced Butchers that believe in treating our Guests with first-class service and incredible hospitality! The Pacific Catch, Inc. family strives to attract, nurture, and retain exceptional individuals who embrace and live out the company’s Core Values, Hospitality Standards, and Team Member Standards in all their work activities and interactions with Guests and fellow Team Members.We strongly believe that the success of our restaurants and brand is a direct result of the quality and dedication of our people, and we are committed to offering an extraordinary opportunity for personal and professional growth, and a fun and inclusive work environment.REPORTS TOChefSCHEDULEThis is a part-time, non-exempt position. Hours may be different every week and schedules are not set or guaranteed.RequirementsREQUIRED ATTRIBUTES High personal standards for food quality, cleanliness, sanitation, and hygiene Punctual, strong work ethic and commitment to excellenceHighly reliable, responsible, honest and focused on supporting the team at all times Good communication skills (reading/writing) and ability to work well with othersOpenness to constructive feedback and being coached/mentoredOpenness to being cross trained in multiple restaurant positionsPer business needs, you may be asked to perform other related dutiesResponsibilities And DutiesArrive on time, in proper uniform, ready to workFollow all company safety guidelines to the highest levelWash hands before and throughout the shift, and always between prepping itemsEnsure that all food meets quality and presentation standardsMaintain a clean and organized workstation, cleaning as you goThroughout the shift, clean the prep station table, walls above, shelves below, floor, tools and any surface/counter that has come in contact with the product; Repeat at end of shiftSanitize workstation and tools between prep jobs to prevent cross-contaminationSet up and break down the station daily, sweep and mop the station at least once every 30 minutesWear safety cut gloves at all times when using sharp knives Use a clean and appropriate board for different proteinsMaintain portioning size variance of +/- .2 ozReceive product and deliveriesAudit product for accuracy; weigh fish to ensure accurate shipmentPrep all products in a timely manner using prep sheets and recipe books and following the recipesTrack protein yields and review with the chef every shiftPHYSICALMust be able to stand and exert well-paced mobility for periods of up to 5 hours in lengthMust be able to reach, bend, stoop and frequently lift up to 50 poundsExperience1+ year previous experience in a butcher position