Butcher
$20/hr
Position Overview
UMAMI is looking for a skilled and detail-oriented Butcher to join our culinary team. The Butcher will be responsible for the breakdown, fabrication, trimming, portioning, and preparation of meat, poultry, game, and fish for our kitchen operations.
This role is ideal for someone who takes pride in knife skills, understands whole-animal utilization, and is committed to minimizing waste while maintaining consistent quality and yield. The Butcher will work closely with the Chef team and line cooks to ensure all proteins are properly prepared, portioned, labelled, stored, and ready for service.
Key Responsibilities
- Break down and fabricate beef, pork, poultry, game, and other proteins according to UMAMI specifications.
- Perform portioning, trimming, deboning, skinning, and other fabrication techniques with a high level of consistency.
- Assist with whole-fish fabrication and preparation when required.
- Prepare proteins for various cooking applications including roasting, grilling, braising, frying, curing, smoking, and stocks.
- Maximize yield and utilize trim appropriately for stocks, sauces, forcemeats, staff meals, and other preparations.
- Maintain accurate portion sizes and specifications to support food cost and consistency.
- Properly label, date, wrap, vacuum seal, and store all fabricated products.
- Maintain an organized and sanitary butcher station and ensure all equipment is properly cleaned and maintained.
- Follow all food safety, sanitation, and HACCP procedures.
- Track and communicate yields, trim, and waste to the Chef team.
- Work closely with the Chef team on special cuts, new menu development, and R&D.
- Assist the broader kitchen team with prep and service as needed.
- Receive and inspect meat, poultry, seafood, and other deliveries for quality and specifications.
- Maintain proper rotation and storage of all proteins.
- Support a culture of scratch cooking, responsible sourcing, and whole-product utilization.
Qualifications
- Previous professional butchery experience in a restaurant, butcher shop, hotel, or similar culinary environment.
- Strong knife skills and knowledge of meat fabrication.
- Experience breaking down whole primals and subprimals is an asset.
- Experience with poultry, game, and fish fabrication is an asset.
- Strong understanding of yield, portion control, and product utilization.
- Knowledge of proper food handling, storage, and sanitation procedures.
- Ability to work efficiently and maintain consistency in a high-volume kitchen.
- Strong organizational skills and attention to detail.
- Ability to work independently while communicating effectively with the Chef team.
- Culinary education or professional culinary training is an asset.
What We're Looking For
We are looking for someone who is passionate about ingredients and understands that good butchery is about more than simply cutting meat. You should have a strong understanding of how to get the most out of a product, from primary fabrication through to utilizing trim and secondary cuts.
The right candidate is organized, efficient, clean, and comfortable working in a scratch kitchen where quality, consistency, and responsible product utilization are priorities.
Pay: From $20.00 per hour
Expected hours: 30.0 – 40.0 per week
Benefits:
- Flexible schedule
- On-site parking
Work Location: In person
