Butcher- The Westin Grand Cayman Seven Mile Beach Resort & Spa

We are seeking an experienced Butcher to join our vibrant Culinary Team. The Butcher will be responsible for operating meat cutting machines, grinder, tenderizer, slicer etc. The Butcher will play an integral role in improving all aspects of meat handling, cutting, deboning, grinding etc. whilst ensuring compliance with all health, safety, and regulations in a luxury hospitality environment.

Responsibilities

Trim and debone: Remove excess fat, gristle, skin, and bones with high precision to guarantee maximum yield; Portion to specification: Cut steaks, chops, fillets, and poultry portions to exact weight and size guidelines set by the culinary team; Specialty preparation: Grind meats, link sausages, tie roasts, and prepare marinated items or skewers for the line cooks; Inspect deliveries: Verify the freshness, temperature, weight, and labelling of incoming meat shipments against purchasing specs; Manage stock rotation: Enforce a strict First-In, First-Out (FIFO) inventory system to eliminate spoilage; Prevent waste: Track usage and optimize trimming techniques to keep food costs within budget; Inspect proteins upon delivery to ensure proper temperatures/quality; Sanitize workstations: Maintain pristine cleanliness in the butchery room, cold storage units, and prep counters; Maintain tools: Sharpen, clean, and safely handle heavy-duty cutting equipment, meat grinders, and saws; Monitor temperatures: Keep records of refrigerator and freezer temperatures to comply with local food safety laws; Packaging and storing meat in accordance with health and safety legislations; Other duties may be assigned as business need demands.

Requirements

Minimum 5-6 years of professional butchery experience in a luxury resort, or high-end culinary establishment; HACCP and Food Handler’s Certificates required. * Hazard Analysis Critical Control Point (HACCP); Certification/formal training in advanced butchery, meat processing, cutting, deboning and safe power-saw operation required; Must be able to work well under pressure, remain calm and handle working in a fast-paced environment; Ability to maintain high hygiene standards, including correctly washing and storing meat cutting tools required; Knowledge of specialist preparations of meat such as kosher/halal required; Must be able to move, lift, push, pull objects up to 25-40 pounds; Strong attention to detail with a commitment to quality and presentation excellence required; Must be able to stand, sit, or walk for an extended period of time; Must be able to work in refrigerated environment for extended hours; Essential Knife skills required; Must be able to work flexible schedule including long hours, early mornings, late nights, weekends and public holidays.

Benefits

robust wage package; excellent benefit plans; professional development; generous bonuses; travel perks; opportunity to grow across a portfolio of 100 hotels and resorts