Head Butcher at Fairmont Hotels & Resorts

What you will be doing:

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Actively share ideas, opinion and suggestions to improve the environment and menus
• Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Maintain cleanliness and proper rotation of product in Butcher chillers
• Minimize wastage/ spoilage
• Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs.
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
• Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations
• Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards
• Ensures proper portion control to minimize wastage in the Butcher Shop
• Complete daily Meat, Fish & Poultry market lists based on hotel volume
• Ensure daily rotation of all Butchery items from the outlets to maintain quality
• Liaison with purchaser to communicate quality for money ratio
• Maintain consistency for all items leaving the Butcher Shop
• Yield testing of all products
• Keep inventory of red meats to ensure proper aging of meats
• Performs any other reasonable duties as required by the department head
• Ensure storeroom requisitions are accurate to minimize repeat visits

Qualifications

Your experience and skills include:

• Reading, writing and oral proficiency in the English language.
• High School and culinary school training.
• HACCAP knowledge.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times.