Butcher (MGM National Harbor)
Butcher (MGM National Harbor)
MGM National Harbor
Restaurant - Food Service
It is the primary responsibility of the Butcher to assist the Head Butcher in the daily operation of the Butcher shop and assure preparation and service is of the highest possible quality and completed in a timely manner. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures, including health sanitation and safety policies.
• Maintains and strictly abides by sanitation/health regulations and hotel requirements.
• Communicates effectively with management and co-workers with regards to the Butcher shop functions.
• Assists Head Butcher with preparation of all meat, fish, and fowl.
• Debones, trims, and grinds meats.
• Cuts and portions all poultry, fish, and meats.
• Takes inventory of items on hand and orders all food products through Food and Beverage Buyer and Warehouse Supervisor.
• Checks menus, special function schedules and performs frequent yield tests on required items.
• Inspects all incoming and inventory products for quality, consistency, amounts, specifications and freshness.
• Identifies and safely uses all kitchen equipment.
• Utilizes proper food handling techniques following health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation.
• Keeps areas and equipment clean, including all walk-ins and reach-ins within the Butcher shop.
• Assists with training of employees in culinary skills and health/sanitation regulations.
EDUCATION and/or EXPERIENCE:
• High school diploma or equivalent.
• At least one (1) year of Butcher or Cooking experience in a professional setting or an equivalent combination of education, training, and experience.
• Bilingual, English as the primary or secondary language.
• Previous experience working in a similar hotel, resort, or restaurant setting.
• Associate's degree in Food and Beverage and/or course certification from an accredited Culinary Institute.
• Whole animal butchery experience.
CERTIFICATES, LICENSES, REGISTRATIONS:
• Food Handler's Card, where applicable according to state guidelines.
• ServeSafe certification.
• Customer Service Orientation: The ability to provide excellent service to guests and ensure their complete satisfaction. This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests.
• Communication: The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English. This includes targeting the amount, style, and content of the information to the needs of the receiver.
• Presentation: The ability and willingness to present oneself with proper grooming, hygiene, and dress. This includes wearing appropriate and clean clothing/uniform and shoes, wearing hair in a neat and clean condition, maintaining personal cleanliness, ensuring neat and clean appearance of own work area, and ensuring property facilities are litter free.
• Teamwork: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.
• Initiative: The ability and willingness to take independent action and complete job tasks without being instructed to complete them. This includes the ability and willingness to recognize assignments or tasks that need to be completed, to seek out additional assignments or tasks, and to help others.
• Planning and Organizing: The ability to set priorities, plan and coordinate work activities, and obtain and manage resources so that work objectives are accomplished efficiently.
• Detail Orientation: The ability to attend to and verify the accuracy and completeness of details in work activities. This includes focusing on the small details of work activities and taking the necessary time to ensure that all the details of completed work are correct and of high quality.
• Stress Tolerance: The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina, patience, and effective interactions with others under stressful working conditions, and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
• Safety Orientation: The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.
• Company Policies Knowledge: The ability and willingness to learn and understand the company's policies, procedures, and regulations as well as federal, state, and local laws.
• Knife Skills: The ability and willingness to learn how to maintain cost control by quickly and efficiently utilizing knife skills.
• Kitchen Equipment Knowledge: The ability and willingness to learn how to safely use all kitchen equipment.
• Butcher Knowledge: Advanced working knowledge of meat, poultry, and fish specifications and preparation.
• Hand-Eye Coordination: The ability to coordinate one's eyes with one's fingers, wrists, or arms to move, carry, or manipulate objects or to perform other job-related tasks.
• Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks including constant standing, walking, frequent bending, reaching, kneeling, and squatting.
• Work conditions: The ability and willingness to work in a fast-paced, stressful environment, including working a full shift in a temperature controlled environment.
• Integrity: The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes maintaining confidentiality of all sensitive and proprietary information and avoiding conflict of interest situations.
• Interpersonal Skills: The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. This includes being cooperative, approachable, and taking time to listen to and address others' questions or concerns; treating others with kindness, respect, and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.
• Dependability: The ability and willingness to take ownership of work activities and ensure that they are completed accurately, efficiently, and in a timely manner. This includes being conscientious, committed, reliable, trustworthy, and accountable for completing work activities.
• Positive Demeanor: The ability to present oneself in a positive, enthusiastic, and professional manner with others and guests. This includes displaying a passion and enjoyment for work; focusing on success; thinking positively about actions and events; and anticipating the best possible outcomes.
• Multi-Tasking: The ability to process multiple types of information and/or perform multiple tasks simultaneously.
• Following Policies and Procedures: The ability and willingness to learn and follow the company's policies, procedures, and regulations related to operations, guest relations, human resources, safety, security, and loss prevention.