Overview: Essential Duties \& Responsibilities:
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Carefully surveys menus and, in conjunction with the Executive Chef and Executive Sous Chef, compiles a list of meat, fish and fowl as required
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Prepares fish, poultry, and meat in accordance with established standards set by the Food \& Beverage department
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Sees to the proper rotation, storage temperature and environment required, i.e., fish to be iced and stored separately from all other items such as meat, butter, etc. Containers, meats, hooks, shelving racks, etc. are to be kept clean and sanitary
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Strives to eliminate over-production and over-purchasing
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Maintains quality inventory control of all fish, poultry and meat items
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Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability
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High School diploma, GED, or equivalent required
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Five (5) to seven (7) years in the butcher's trade preferred
Physical Demands:
- Ability to stand and sit for extended periods of time.
- Ability to walk distances.
- The employee must frequently lift/push/pull and/or move up to 50 pounds.
Working Conditions:
- Duties and responsibilities are typically performed in a highly regulated and controlled environment, but there will be times where you will need to be on the Casino Floor to complete job functions as outlined or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, excessive noise.
Hard Rock International (USA), Inc.
