Experience Butcher for New Steakhouse

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.

We are committed to creating a unique experience for each one of our guests and are looking for an experienced Butcher to join the brigade. As a steakhouse, the Butcher will be an integral member of the team.

The Butcher is responsible for the receiving, inspection, breakdown, and storage of meat and fish upon delivery, and to ensure meat and fish quality, following the Health department requirements. This role is a full-time hourly position.

Essential Duties:

Record quantity of meat and fish received and issued to cooks and/or keep records of meat and fish sales

Cut, trim, bone, tie and grind meat and fish

Cut bones for sauces

Shape and lace using boning knife, skewer, and twine

Estimate requirements and order or requisition meat and fish supplies to maintain inventories

Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards

Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure

Perform all essential duties during a lengthy, high-volume and high-pressure service

Adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

At least 2 years of experience in a high-volume restaurant or fine dining environment

Strong manual dexterity

Basic understanding of cooking

Knowledge of FIFO (first in/first out) method

Advanced knife skills

Ability to read and follow recipes and standards

Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality

Actively practice food safety procedures

Effective time management

Ability to lift large items up to 50 pounds

Stand for extended periods of time

Strong organizational skills

Must be able to communicate clearly and effectively

Positions require:

Full availability - daytime hours, evening hours and weekends

Reference Check

NYC Food Protection Certificate