Butcher

Join to apply for the Butcher role at Lou & Mickeys

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade. The restaurant was recently renovated, yet still magically transports you to another time.

Competitive hourly rate $22 - $28 / hour depending on experience.

• Growth Opportunities
• Great training and commitment to promotions from within!
• Teamwork / Flexible Hours
• Education Reimbursement
• Generous Dining Discount
• Professionalism
• Productive Environment
• Strong company culture
• Delicious food in a beautiful restaurant!

The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub-primals into various cuts of meats. You will also be involved in creating charcuterie trays and producing custom sausages.

• Minimum of 18 years of age.
• Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of the following:
  • All cutting techniques which are required.
  • All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
  • Correct maintenance and use of food serving and preparation equipment.
• 2 years experience as a butcher.
• Food Handlers Card

• Sharpen and adjust cutting equipment
• Receive, inspect, and store meat upon delivery
• Cut, bone, or grind pieces of meat
• Weigh, wrap, and display cuts of meat
• Cut or prepare meats to specification or customer’s orders
• Store meats in refrigerators or freezers at the required temperature
• Keep inventory of meat sales and order meat supplies
• Twice daily checking of dry age room humidity and room temperature
• Rotation of dry aged products and detailed logging of product
• Logging of weights of product along with tracking of waste and portioning
• Clean equipment and work areas to maintain health and sanitation standards:
• Complete opening and closing duties as assigned, including the following:
  • Set up physical aspect of station.
  • Make preparation list of necessary food items.
  • Requisition all listed food items and transport from walk-in, etc. to assigned station.
  • Check quality and quantity of all stock and supplies.
  • Ensure cleanliness and condition of assigned station.
• Follow supervisor’s instruction.
• Follow maintenance program and cleaning schedule.
• Alert Chef or Sous Chef as to any deficiencies of food items.
• Notify management of any pertinent information related to shift activities.

• High School graduate.
• Any previous culinary training.
• Certification in sanitation requirements.

• Ability to understand co-workers service needs.
• Ability to be well organized, maintain concentration and think clearly when providing service to co-workers.
• Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
• Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
• Ability to comprehend food orders.
• Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.

Equal Opportunity Employer

Entry level

Full-time

Management and Manufacturing

Restaurants