Butcher

Role: Butcher Location: New York City (One Fifth) Reports to: Executive Chef, and Sous Chefs Position Summary The Butcher is the cornerstone of Golden Steer NYC’s culinary program, responsible for breaking down, fabricating, and portioning meats and seafood with precision and consistency. You’ll uphold our timeless steakhouse tradition by ensuring every cut is handled with care, meeting exacting quality standards. With expert knife skills, strong organization, and teamwork, you will help deliver the classic steakhouse experience our guests expect. Key Responsibilities Meat and Seafood Fabrication : Break down primals, subprimals, and seafood with accuracy and care. Portioning and Specs : Cut, trim, and weigh portions according to restaurant standards and recipes. Quality Control : Inspect deliveries, ensure proper storage, and maintain par levels. Mise en Place : Maintain a clean, organized butcher station and prep lists daily. Food Safety : Follow sanitation, labeling, and storage standards to ensure safety and freshness. Inventory Support : Assist with stock rotation, ordering, and communication with purchasing. Team Collaboration : Work closely with chefs, line cooks, and managers to support smooth service. Golden Steer Core Values (How We Win) Championing Character : Respect teammates and ingredients—work cleanly, communicate clearly, and stay calm under pressure. Consistency Breeds Excellence : Every steak, chop, and filet cut to the same high standard. Going the Extra Mile : Anticipate kitchen needs, help teammates without being asked, and ensure quality across the board. Experience and Qualifications (Must-Haves) 2+ years of professional butchery experience in a restaurant, butcher shop, or commissary. Mastery of knife skills and meat fabrication techniques. Knowledge of beef primals/subprimals, seafood, and poultry handling. Strong understanding of food safety, storage, and sanitation protocols. NYC Food Protection Certificate preferred. English required; Spanish a plus. Operations and Compliance Follow NYC DOH sanitation standards and internal checklists. Execute safe handling, labeling, and storage of meats and seafood at all times. Teamwork and Culture Arrive prepared and ready to deliver excellence. Assist in training new team members in butchery and meat handling. Represent Golden Steer with professionalism and pride. Physical and Scheduling Requirements Stand, bend, and move quickly for 8–10 hours. Lift and carry up to 75 lbs (meat cases, boxes, and equipment). Comfort with cold storage and walk-in environments. Nights, weekends, and holidays required. Compensation and Benefits Hourly rate plus benefits and growth opportunities within a chef-driven, classic steakhouse culture. Final compensation commensurate with experience. To Apply Please submit your resume. Equal Opportunity We are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or any other characteristic protected by law. We are committed to cultivating a diverse and inclusive workplace where everyone feels valued and respected. Golden Steer Steakhouse — New York • One Fifth Avenue

Created: 2025-10-03