Butcher | La Tête d’Or | Now Hiring

Culinary Agents is working with the team at La Tête d’Or to connect them with talented hospitality professionals.

La Tête d’Or - Now Hiring: Butcher

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The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,La Tête d’Or by Daniel.This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience. We are committed to creating a unique experience for each one of our guests and are looking for an experiencedButcherto join the brigade. As a steakhouse, the Butcher will be an integral member of the team. The Butcher is responsible for the receiving, inspection, breakdown, and storage of meat and fish upon delivery, and to ensure meat and fish quality, following the Health department requirements. This role is a full-time hourly position. Essential Duties: Record quantity of meat and fish received and issued to cooks and/or keep records of meat and fish sales Cut, trim, bone, tie and grind meat and fish Cut bones for sauces Shape and lace using boning knife, skewer, and twine Estimate requirements and order or requisition meat and fish supplies to maintain inventories Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure Perform all essential duties during a lengthy, high-volume and high-pressure service Adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift Competencies & Qualifications: At least 2 years of experience in a high-volume restaurant or fine dining environment Strong manual dexterity Basic understanding of cooking Knowledge of FIFO (first in/first out) method Advancedknife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Effective time management Ability to lift large items up to 50 pounds Strong organizational skills Must be able to communicate clearly and effectively Positions require: Full availability - daytime hours, evening hours and weekends Reference Check NYC FoodProtection Certificate The Dinex Group LLC is an equal opportunity employer.The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender,gender identity or expression (including transgender status), sexual orientation, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

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