Head Butcher at Fairmont Hotels & Resorts

Job Description

• Handle and store meats, fish, and poultry in a sanitary fashion
• Recognize quality standards in meats, fish, and poultry
• Understand receiving and requisition of like items
• Demonstrate proficiency in the following cooking techniques: sauté, frying, poaching, pan frying, broiling, grilling, roasting, braising, and understand which cuts of meat are best suited for all these various techniques
• Keep production of food at an adequate level which does not result in excessive leftovers and waste.
•  Ensure equipment and kitchen cleanliness
• Supervise and schedule butchery staff
• Assure that all cooks have all food items prepared to proper specifications in a timely manner
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals

Qualifications

• Previous Head Butcher experience required
• Diploma or Degree in Food Production or related field
• Food safety certification
• Highly responsible & reliable
• Ability to work well in a fast-paced environment