Butcher

555 East has been serving Downtown Long Beach since 1983. The restaurant magically transports you to another time. Whether you’re a Ribeye fanatic or a Wagyu lover, this timeless steakhouse is a true meat destination. 

Competitive hourly rate $20 - $26 / hour depending on experience.

We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet?

What do we bring to the table?

• Growth Opportunities
• Great training and commitment to promotions from within!
• Teamwork / Flexible Hours
• Education Reimbursement
• Generous Dining Discount
• Professionalism
• Productive Environment
• Strong company culture
• Delicious food in a beautiful restaurant!

The butcher/meat cutter positions are one of the most important positions we have in executing accurate prep with consistency and quality control to ensure that every guest has a memorable meal. As a butcher, you will be executing the portioning and breaking down sub-primals into various cuts of meats. You will be using a band-saw and will need to have previous experience as a butcher.

• Minimum of 18 years of age.
• 2 years experience as a butcher or meat cutter.
• High school graduate.
• Food handlers Card
• Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of the following:

        a)   All cutting techniques which are required.

b)   All menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.

c)   Correct maintenance and use of food serving and preparation equipment.

1)    Ability to arrive to scheduled shift on time.

2)    Sharpen and adjust cutting equipment.

3)    Receive, inspect, and store meat upon delivery.

4)    Cut, bone, or grind pieces of meat.

5)    Weigh, wrap, and display cuts of meat.

6)    Cut or prepare meats to specification or customer’s orders.

7)    Store meats in refrigerators or freezers at the required temperature.

8)    Keep inventory of meat sales and order meat supplies.

9)    Twice daily checking of dry age room humidity and room temperature.

10)  Rotation of dry aged products and detailed logging of product.

11)  Logging of weights of product along with tracking of waste and portioning.

12)  Clean equipment and work areas to maintain health and sanitation standards.

13)  Complete opening and closing duties as assigned, including the following:

a.     Set up physical aspect of station.

b.     Make preparation list of necessary food items.

c.     Requisition all listed food items and transport from walk-in, etc. to assigned station.

d.     Check quality and quantity of all stock and supplies.

e.     Ensure cleanliness and condition of assigned station.    

14)  Ability to follow supervisor’s instruction.

15)  Follow maintenance program and cleaning schedule.

16)  Alert Chef or Sous Chef as to any deficiencies of food items.

17)  Communicates with Manager prior to leaving shift.

18)  Contributes to the restaurant team by completing tasks as assigned.

Equal Opportunity Employer