Description

You will be responsible for handling, deboning, trimming, tying, grinding, and marinating cuts of meat at Cote Korean Steakhouse. You'll assist with plating and arranging different cuts for customers, work with the Back of House team to ensure smooth service, and maintain high quality and food safety standards.

Requirements

• Ability to read, speak, understand, and follow written and verbal instructions in English
• Proficient knife-handling skills
• Excellent organizational skills and attention to detail
• Ability to perform job duties under pressure in a high-paced environment
• Food Handler’s Certification or ability to obtain

Responsibilities

• Set up butcher station and kitchen area prior to prep work or service
• Inspect meats to ensure highest quality standards
• Prepare primal cuts and large cuts into forms ready for cooking (boning, tying, grinding, cutting, trimming)
• Rotate products to reduce spoilage and waste, adhering to FIFO principles
• Maintain and clean meat preparation counter to reduce food contamination risk