Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Butcher

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Part-timeLas Vegas, NV, USANo salary listedIn-person

About the Job

Requirements

At least 1–2 years of professional butchery experience in a restaurant, hotel, retail, or commissary setting.
Strong knife skills and knowledge of primal and sub-primal cuts, yield management, and portioning standards.
Adherence to HACCP, food-safety, and sanitation practices; Food Handler or ServSafe certification, or ability to obtain it.
Ability to use scales, slicers, grinders, vacuum sealers, and blast chillers.
Familiarity with Google Workspace is a plus.
Availability for early mornings, nights, weekends, and holidays.
Ability to stand and move for extended periods, up to eight or more hours, and frequently bend, reach, and perform repetitive motions.
Ability to lift, carry, push, or pull up to 35–50 pounds.
Ability to work in cold environments and around sharp tools and cleaning chemicals; slip-resistant footwear is required.

Responsibilities

Break down beef, pork, and lamb primals and sub-primals and poultry; trim, denude, tie, and portion products to specified weights and standards.
Fabricate fish and seafood, including filleting, pin-boning, skinning, and portioning; prepare shellfish as directed.
Prepare grinds, sausages, terrines, and charcuterie components where applicable, and set station-ready cuts for line use.
Build accurate prep lists and stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.
Follow cut charts, thickness and weight standards, and presentation specifications; calibrate knife work for uniformity.
Inspect product quality, including marbling, color, odor, and texture, and promptly escalate concerns.
Maintain aging, brining, marinating, and dry-rub schedules according to standard operating procedures; document specification adjustments.
Follow Department of Health and HACCP requirements, including raw and ready-to-eat separation, allergen and cross-contact prevention, and proper glove use and handwashing.
Maintain accurate labeling, dating, first-in-first-out rotation, cooling and temperature logs, shelf-life tracking, and pull dates.
Sanitize the butchery room, tables, boards, knives, grinders, and slicers; complete opening, closing, and deep-cleaning tasks.
Assist with receiving by verifying counts, temperatures, and quality, and rejecting and documenting variances as needed.
Track yields and trim, minimize waste through efficient fabrication and approved repurposing, and maintain organized, labeled cold storage and dry shelves within par levels.
Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
Perform basic equipment maintenance, including sharpening, lubrication, and assembly or disassembly; tag out unsafe equipment and submit and track work orders.
Use personal protective equipment and follow safety data sheet and chemical-safety procedures; maintain a tidy, slip-free workspace.
Partner with culinary leadership to forecast cuts and specials, and proactively communicate unavailable items and low par levels.
Support training for line and prep staff on proper protein handling and station utilization.
Contribute to a respectful, inclusive, learning-focused kitchen and participate in tastings and line-ups.
When applicable, fabricate to banquet event order specifications and timelines and stage trays and labels for off-site and private dining room events.
When applicable, support new openings with bulk fabrication, specification sheets, and training materials.

Desired Qualifications

Seafood fabrication experience is preferred.

Description

Job Title: Butcher – Concept/PropertyNameConcept/PropertyName
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Butcher is responsible for precise fabrication of meats and seafood, yield optimization, and station-ready mise en place that powers a consistent, high-quality kitchen. You’ll break down primals and sub-primals, portion to spec, uphold strict food safety and labeling standards, and collaborate with culinary leadership to protect quality, cost, and speed for every service.

Key Responsibilities

Fabrication, Portioning & Prep

Break down primals/sub-primals (beef, pork, lamb) and poultry; trim, denude, tie, and portion to exact specs and weights.
Perform basic to advanced fish/seafood fabrication (fillet, pin-bone, skin, portion); manage shellfish prep as directed.
Prepare grinds, sausages, terrines, and charcuterie components where applicable; set station-ready cuts for line use.
Build accurate prep lists; stage labeled trays, hotel pans, and vacuum-sealed packs to par for each service.

Quality, Consistency & Specs

Follow cut charts, thickness/weight standards, and presentation specs; calibrate knife work for uniformity.
Inspect product quality (marbling, color, odor, texture); escalate concerns immediately.
Maintain aging, brining, marinating, and dry rub schedules per SOP; document any spec adjustments.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: raw vs. ready-to-eat separation, allergen/cross-contact prevention, and proper glove/handwashing.
Maintain accurate labeling, dating, FIFO rotation, cooling and temperature logs; track shelf life and pull dates.
Keep butchery room/tables, boards, knives, grinders, and slicers sanitized; complete opening/closing and deep-clean tasks.

Inventory, Receiving & Waste Control

Assist with receiving: verify counts, temperatures, and quality; reject and document variances as needed.
Track yields and trim; minimize waste through efficient fabrication and approved repurposing (stocks, sauces, staff meal).
Maintain organized cold storage and dry shelves—mapped, labeled, and within par levels.

Equipment Care & Safety

Safely operate and maintain knives, band saws, slicers, grinders, vacuum sealers, scales, and blast chillers.
Perform basic maintenance (sharpening, lubrication, assembly/disassembly) and tag out unsafe equipment; submit/track work orders.
Use PPE and follow SDS/chemical safety; maintain a tidy, slip-free workspace.

Teamwork, Communication & Culture

Partner with Culinary leadership to forecast cuts and specials; communicate 86s/low pars proactively.
Support training for line/prep on proper handling and station utilization of proteins.
Contribute to a respectful, inclusive, learning-focused kitchen; participate in tastings and line-ups.

Events, Banquets & Openings (as applicable)

Fabricate to BEO specs and timelines; stage trays and labels for off-site and PDR events.
Support new openings with bulk fabrication, spec sheets, and training materials.

Requirements

Required Qualifications

1–2+ years of professional butchery experience (restaurant, hotel, retail, or commissary); seafood fabrication experience preferred.
Strong knife skills and knowledge of primal/sub-primal cuts, yield management, and portioning standards.
Proven adherence to HACCP/food safety and sanitation practices; Food Handler/ServSafe (or ability to obtain).
Organization, speed, and attention to detail; clear communication and teamwork.
Comfort with scales, slicers, grinders, vacuum sealers, and blast chillers; Google Workspace familiarity a plus.
Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions.
Lift/carry/push/pull up to 35–50 lbs. (cases, primals, trays).
Work in cold environments (walk-ins, butchery rooms) and around sharp tools and cleaning chemicals; slip-resistant footwear required.

In Return, We Offer You

Competitive hourly pay with opportunities for cross-training and advancement
Eligible health & wellness benefits (for qualifying positions)
Employee dining and partner discounts
Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.

Company size: 1-10
Company stage: Not listed
Total funding: Not listed
Headquarters: Auckland, New Zealand
Founded: 2019

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