Butcher/meat Cutter

12 hours ago

Toronto, Canada HARBOUR SIXTY STEAKHOUSE Full time

Harbour 60 Steakhouse is seeking a skilled and highly motivated Head Butcher to oversee the butchery department and ensure the highest quality of meat products are prepared for our esteemed clientele. As Head Butcher, you will be responsible for breaking down whole muscles, portioning, grinding meats, and managing the dry-aging program. You will also be accountable for maintaining detailed inventory records, tracking yields, and ensuring all operations are performed in a safe, efficient, and sanitary manner. Your expertise will directly impact the quality and consistency of the products that make Harbour 60 a premier steakhouse destination.

**Key Responsibilities**:

- **Meat Preparation**:

- Break down whole muscles of beef, veal, chicken, and other proteins as required by the menu.
- Portion, trim, and grind meats to exact specifications for various menu items, including steaks, burgers, and specialty dishes.
- Ensure all cuts are done precisely to meet the standards of Harbour 60 and maintain consistency across all products.
- **Dry Aging Program**:

- Oversee the dry-aging process for beef, ensuring optimal aging conditions (temperature, humidity, and time) for premium cuts.
- Regularly monitor dry-aged meats, ensuring quality and safety standards are met.
- Manage the rotation and inventory of dry-aged meats, ensuring proper aging cycles and mínimal waste.
- **Inventory Management & Yield Tracking**:

- Keep accurate records of all butchery supplies, meats, and dry-aged stock.
- Track yields and monitor efficiency, ensuring mínimal waste and maximizing profitability.
- Order and maintain stock levels to ensure the kitchen has a continuous supply of fresh, high-quality meats.
- **Safety & Sanitation**:

- Maintain a clean, organized, and safe butchery area, in compliance with all health and safety regulations.
- Ensure all equipment is properly cleaned, maintained, and sanitized.
- Adhere to all food safety protocols, including proper storage and handling of meats.
- **Team Leadership**:

- Work closely with the Executive Chef and kitchen team to ensure that meat products meet quality and timing standards for service.
- Train and mentor junior team members
- Assist in the planning and execution of special cuts or custom orders as requested by guests.

**Qualifications**:

- Proven experience as a butcher, with extensive knowledge of meat cutting, butchery techniques, and meat types (particularly beef).
- Experience managing or overseeing a butchery department, preferably in a fine-dining or high-end steakhouse environment.
- Strong understanding of dry-aging techniques and the science behind meat aging.
- Exceptional knife skills and familiarity with commercial kitchen equipment.
- Ability to track inventory, yields, and manage cost controls.
- Attention to detail and commitment to quality.
- Excellent communication and organizational skills.
- Knowledge of food safety regulations and ability to maintain cleanliness and sanitation standards.

**Physical Requirements**:

- Ability to stand for long periods and lift heavy items (up to 50 lbs).
- Must be able to work in cold and potentially wet environments, particularly when working with aged meats.

Pay: $20.00-$24.00 per hour

Expected hours: No more than 44 per week

Additional pay:

- Overtime pay
- Tips

**Benefits**:

- Flexible schedule

Schedule:

- Day shift
- Morning shift

**Experience**:

- meat cutting: 1 year (required)

Work Location: In person

Expected start date: 2025-01-06

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