Butcher

Melvyn's Steakhouse is seeking an experienced Butcher to manage the selection, cutting, trimming, portioning, and handling of premium proteins for our steakhouse program. This role is responsible for maintaining top-tier product quality, consistency, yield, and food-safety standards while supporting smooth service execution.

Key Responsibilities

Butchery & Production

• Break down and fabricate whole primals/sub-primals (beef, pork, lamb, poultry as needed) into steaks, chops, roasts, grind, trim, and specialty cuts.
• Portion and cut steaks to exact weights and specifications (thickness, trim level, tie, etc.) to ensure consistency in service.
• Maintain proper labeling, dating, rotation (FIFO), and storage of all proteins.

Quality, Standards & Inventory

• Inspect deliveries for quality and temperature; report issues and coordinate credits/returns when needed.
• Monitor yields, trim levels, and portion control to reduce waste and hit food-cost targets.
• Assist with ordering, par levels, and inventory counts; communicate low stock and needs proactively.
• Maintain clean, organized walk-in, freezer, and butcher station.

Food Safety & Sanitation

• Follow all HACCP principles and local health department requirements.
• Maintain strict temperature control, safe thawing/handling, and allergen-awareness practices.
• Clean and sanitize all equipment and work areas (saws, grinders, slicers, knives, cutting boards, prep tables).
• Ensure safe operation and basic maintenance of butchery equipment; report repairs needed immediately.

Team & Service Support

• Coordinate with chefs and line cooks to meet daily prep lists and service needs.
• Support special events, banquets, and seasonal menus with custom cuts or production planning.
• Maintain a professional, calm, and efficient pace in a high-standards environment.

Qualifications

• 3+ years of professional butchery/meat cutting experience (steakhouse or high-volume fine dining preferred).
• Strong knowledge of beef cuts and steakhouse standards (grading, marbling, aging, trim specs, portioning).
• Proficiency with knives and meat-cutting equipment (band saw, grinder, slicer, etc.).
• Solid understanding of yield management and portion control.
• Food Handler certification required; ServSafe (or equivalent) strongly preferred.
• Ability to lift 50+ lbs, stand for long periods, and work in cold environments (walk-in/freezer).

Desired Traits

• Detail-oriented with pride in craftsmanship and consistency.
• Reliable, punctual, and safety-minded.
• Strong communication and teamwork skills.
• Organized approach to prep, labeling, and station management.

Company Overview

Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn't proper. We are seeking the best of the best-both within and outside the industry-to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding.

To achieve our vision-to inspire and transport people-we seek like-minded candidates who embody our ethos, The Pillars of Proper:

• Care Proper: We are natural and gracious hosts to all.
• Achieve Proper: We are committed to excellence.
• Imagine Proper: We are resourceful.
• Present Proper: We have an appreciation for style and culture.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.