Future Opening: Butcher
- Perform butchering tasks, such as cutting, trimming, deboning, and portioning meat according to the restaurant's standards and specifications.
- Prepare and package meat products for storage or immediate use, ensuring proper labeling and dating.
- Maintain inventory control by monitoring stock levels and ordering meat supplies as needed.
- Collaborate with kitchen team to plan and coordinate meat preparation for daily menus and specials.
- Cleans and sanitizes cooking surfaces as needed.
- Maintains cleanliness and sanitation of assigned station as well as the entire kitchen.
- Properly sets up the station and performs other opening/closing procedures as directed by management.
- Portrays a positive and professional attitude and appearance.
- Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook.
- Participates in training sessions, departmental meetings, or pre-shift meetings.
- Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.
- All other duties as assigned.
- Has at least two years’ previous experience as a Butcher in a medium/high volume restaurant.
- Solid knowledge of various meat cuts, butchering techniques, and meat preparation methods.
- Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.
- Possesses excellent organizational skills, problem-solving skills, and time management ability.
- Actively contributes as a team player by supporting co-workers throughout each workday.
- Has a solid understanding of the job duties assigned to them and outlined in their job description.
- Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety.
- Candidate must be able to work a flexible schedule, work weekends and holidays.
- Current Food Handler certification
- Must be able to stand, walk, lift, and bend for extended periods of time.
- Must be able to bend and lift up to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Role may include exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.
About Lotus of Siam
Since 1999, Chef Saipin Chutima and her family have owned and operated the world-renowned Lotus of Siam in Las Vegas, Nevada. Chef Saipin’s cooking revolves around the Northern Thai recipes passed down from generations of her family, distinctive from Bangkok style for its palette of herbs and spices and coconut-less curries. Praised by a parade of respected food critics and industry leaders from Jonathan Gold to Anthony Bourdain, Padma Lakshmi, and Ming Tsai, Chef Saipin’s accolades include the coveted James Beard award for Southwest Region Chef. She is widely credited for popularizing Northern Thai in the U.S., while the Lotus wine program, under the supervision of her husband Bill, has won equal praise, winning the Wine Spectator Restaurant Award for nearly two decades. Lotus of Siam continues to pursue excellence and industry leadership with original recipes, quality sourcing and responsible practices. Lotus is proud to announce its 3rd location at Red Rock Casino Resort opening this fall.
For reservations or more information, visit lotusofsiamlv.com.
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