Butcher Chef

Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Butcher Chef, you’re not just responsible for the preparation and quality of meat and seafood – you play an essential role in creating exceptional culinary experiences by ensuring the highest standards of freshness, quality, and presentation in every dish served to our guests.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Oversee meat preparation: Supervise and perform the cutting, trimming, portioning, and preparation of meats, poultry, and seafood while maintaining the highest standards of quality and freshness.
Manage product inventory: Monitor meat and seafood inventory, prepare daily requisitions, ensure proper storage and rotation of products, and maintain accurate portion control while optimizing costs.
Maintain cleanliness and food safety: Ensure all workstations, tools, and equipment are clean, organized, and properly sanitized, preventing cross-contamination and maintaining excellent hygiene standards.
Ensure compliance with standards: Follow and enforce all health, safety, sanitation, food handling, and HACCP regulations to ensure the well-being of guests and team members.
Maintain quality standards: Inspect products upon receipt and throughout the preparation process, ensuring proper temperature, freshness, handling, and presentation.
Support culinary operations: Coordinate with the culinary team to ensure all meat, poultry, and seafood preparations are completed according to recipes, specifications, and service requirements.

Work arrangement
No