Butcher 1- at CUT, by Wolfgang Puck
CUT by Wolfgang Puck at Rosewood Washington DC
One of the most sought-after steak restaurants in the world will reopen in DC this Fall. CUT by Wolfgang Puck will offer sophisticated and modern design, refined service and the absolute finest selections of beef. The breakfast, lunch and dinner menus will reflect the unique spirit and sensibility of the Washington metropolitan area, with both the menu and design drawing inspiration from the surrounding Georgetown neighborhood.
CUT will feature two stunning bars: one guests will find upon entering the hotel lobby while the other sits atop the hotel on a magnificent deck overlooking the city. Both will offer custom artisan cocktails, wine, beer and an extensive food menu.
Overview: Possess a solid understanding of meat production as well as general butchery. You will also assist with the quality control of raw meats and fish purchased for the property. Must have a flexible schedule.
Support, maintain and adhere to all safety, health and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Maintain work area and walk-in and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
Ensure the consistency in the preparation of all food items for menus according to hotel recipes and standards
Meet with Chefs daily to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Maintain daily inventory of meat and fish, provide documented inventory at the end of each shift
Assist AM Sous Chef in the receiving, storing and rotating of all meat and fish products
Assist Chefs with ordering of meat and fish and maintaining pars for the restaurant
Proper butchery of all whole meats, fish and poultry that arrives
Proper handling, butchery, icing and storing of all seafood as it arrives, to specifications
Maintain proper storage of raw, butchered and prepared meat and fish
Fulfillment of daily cut sheet for all operations
Fulfillment of daily prep and production list
Create a program and log for preparation and maintenance of cured, brined, confit and preserved meats
Oversee and ensure quality standards for cooking, shucking and storing of shellfish and crustaceans
Reserving and maintaining shellfish tags as regulated by Federal and State programs
Other duties as assigned by the chef
*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.Job Requirements: Qualifications:
Experience: Minimum of two years’ experience as a butcher and/or 3 years’ experience as a cook in a fine dining restaurant
Education: High school diploma/ equivalent education and culinary training certificate preferred.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Schedule: Flexible availability is required for this position to include days, evenings, weekends and holidays.
Technical Skills: Ability to follow restaurant and hotel standards, policies and procedures with all kitchen associates; ability to prioritize and organize work assignments; ability to perform and follow up with corrections where needed; ability to stay motivated and to work cohesively with co-workers as part of a team; ability to promote positive work relationships with associates and other departments; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work various shifts, noisy and sometimes close working conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to operate, clean and maintain all equipment required in job functions; ability to follow and comprehend recipes; ability to expand and condense recipes; ability to perform job functions;
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flat ware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push a minimum of 35 pounds.
Licenses & Certifications: Valid ServSafe Food Protection Certificate. See description
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