Butcher - Fine Dining Steakhouse

Description

Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our culinary team is responsible for translating that vision into disciplined execution: exceptional products, precise technique, consistent presentation, strong financial stewardship, and a kitchen culture built on respect, accountability, and continuous improvement.

The Butcher is responsible for receiving, inspecting, fabricating, portioning, labeling, storing, and issuing Noble's premium meat and seafood products according to exact specifications. This role protects yield, consistency, food safety, and product value through skilled knife work, disciplined documentation, accurate portioning, and proper inventory rotation.

• Inspect incoming meat and seafood for quality, temperature, weight, condition, specifications, and invoice accuracy; report discrepancies immediately.
• Break down, trim, clean, portion, tie, grind, and otherwise fabricate products according to approved specifications and production needs.
• Maintain exact portion weights, trim standards, yields, and presentation requirements for each cut.
• Record starting weights, usable yields, trim, waste, and production quantities as required.
• Package, date, label, rotate, and store products according to food-safety, shelf-life, and inventory-control standards.
• Maintain organized walk‑ins, freezers, dry storage, butcher station, cutting boards, knives, saws, grinders, scales, and sanitation supplies.
• Prepare value-added products such as ground meat, stocks, trim utilization, and specialty cuts as assigned.
• Communicate production levels, shortages, quality concerns, aging status, and projected needs to the chef team.
• Follow all HACCP, cross‑contamination, allergen, thawing, cooling, temperature, and sanitation procedures.
• Clean and sanitize tools, equipment, tables, floors, drains, and work areas according to schedule and after each task.
• Use knives, saws, grinders, and other equipment safely; inspect guards and report damage or malfunction immediately.
• Assist with inventory counts, transfers, waste logs, ordering information, and product rotation.
• Support line and prep production when assigned and operationally necessary.
• Perform other duties as assigned based on business needs.

Yield Maximize usable product while meeting exact trim and portion specifications.

Precision Protect weight, cut, thickness, presentation, labeling, and documentation standards.

Food Safety Maintain strict cold‑chain, sanitation, cross‑contamination, and storage controls.

Stewardship Treat premium proteins, tools, and inventory as high‑value Company assets.

Organization Maintain a clean, orderly, accurately labeled butcher station and storage system.

Communication Report shortages, variance, quality concerns, and equipment issues immediately.

• High school diploma or equivalent preferred.
• Food‑handler certification and any other certification required by law or Company policy.

• Minimum two years of professional meat fabrication, butcher, meat‑cutter, or high‑level prep experience preferred.
• Steakhouse, whole‑animal, hotel, grocery meat department, or high‑volume fine‑dining experience strongly preferred.

• Strong knife skills and working knowledge of primal and subprimal cuts, portioning, trim, yields, storage, and safe equipment use.
• Ability to use scales, knives, saws, grinders, vacuum‑sealing equipment, and production records accurately.
• Strong organization, sanitation, math, attention‑to‑detail, and time‑management skills.
• Ability to…