Crab Butcher Job Description Sample
Lead Sales Associate-Ft In Crab Orchard, KY
At Dollar General, our customer is at the center of everything we do! We are a fast-moving Fortune 200 publicly-traded company with more than 14,000 stores and 14 distribution centers in 44 states, growing by hundreds of stores each year. We work in an energetic atmosphere that embraces innovation and teamwork. At Dollar General, you can see a clear and fast path to career growth and success. We are committed to attracting talented and motivated people who can advance our mission of "Serving Others." Let's Grow Together!
The Lead Sales Associate helps maintain a clean, well-organized store with a customer-first focus. The duties of the Lead Sales Associate include assisting customers in locating and purchasing merchandise, operating a cash register, stocking and recovering merchandise, cleaning the store, and performing other duties as assigned by the Store Manager to maximize store profitability and customer satisfaction while protecting company assets. Lead Sales Associates perform the duties of a Sales Associate and act in a lead capacity in the absence of the Store Manager or Assistant Store Manager.
DUTIES and ESSENTIAL JOB FUNCTIONS:
Provide superior customer service leadership; greet and assist customers.
Operate cash register and scanner to itemize and total customer's purchase, collect payment from customers and make change, bag merchandise, and assist customers with merchandise as necessary.
Follow company work processes to receive, open and unpack boxes, cartons and totes of merchandise; stock merchandise, restock and rotate merchandise on shelves, and build merchandise displays.
Clean the store; take out trash; dust and mop store floors; clean restroom and stockroom; and help set up sidewalk displays.
Assist in implementation and maintenance of planograms.
Open and close the store under specific direction of the Store Manager.
Perform additional duties typically performed by the Store Manager or Assistant Store Manager, in their absence.
KNOWLEDGE and SKILLS:
Effective interpersonal and oral communication skills.
Understanding of safety policies and practices.
Ability to read and follow planogram and merchandise presentation guides.
Ability to perform mathematical calculations such as addition, subtraction, multiplication, division, and percentages.
Ability to perform cash register functions.
Knowledge of cash, facility, and safety control policies and practices.
Knowledge of cash handling procedures including cashier accountability and deposit control.
Ability to drive own vehicle to the bank to deposit money.
WORK EXPERIENCE and/or EDUCATION:
High school diploma or equivalent and six months of supervisory experience (or related experience/training) preferred.
Frequent walking and standing
Frequent bending, stooping, and kneeling to run check out station, stock merchandise and unload trucks; which may also require the ability to push and/or pull rolltainers for stocking merchandise
Frequent handling of merchandise and equipment such as handheld scanners, pricing guns, box cutters, merchandise containers, two-wheel dollies, U-boats (six-wheel carts), and rolltainers
Frequent and proper lifting of up to 40 pounds; occasional lifting of up to 55 pounds
Occasional climbing (using step ladder) up to heights of six feet
Fast-paced environment; moderate noise level
Occasional exposure to outside weather conditions
Occasional or regular driving/providing own transportation to make bank deposits, attend management meetings and travel to other Dollar General stores.
Dollar General Corporation is an equal opportunity employer.
Busperson - Ocean City Phillips Crab House
Bus persons work with All Departments and Management to provide our guests with a superior experience. You are expected at all times to maintain your assigned area in a visually appealing and service ready manner.
Upon guest departure, remove all remaining dishes, glassware, silverware and napkins from table and return to dish area for cleaning.
Wipe all table tops, chairs and booths.
Reset tables according to Phillips specifications.
Assist in the set up and break down of banquets and special events.
Promptly clean all spills in a timely manner.
Assist servers in the carrying of trays
Maintaining the cleanliness of all areas of the restaurant.
Inspect assigned restrooms every 30 minutes. Clean and restock as needed.
Complete all opening and closing cleaning duties as assigned.
Maintain and oversee parking lot when on parking attendant shift
Perform other tasks and duties as assigned by your direct supervisor or manager.
Crab House Crab Cooker
Industry: Restaurant, Food, Service, Kitchen, Hospitality
The Crab Cook is responsible for the daily preparation of food items. He/She prepares all items needed for service, sorting crabs. At times, the Crab Cook will be tasked to prepare items for another station or special event. In addition, the Crab Cook cleans kitchen equipment, organizes produce delivery, trains new cooks and completes a nightly inventory.
Set up station according to restaurant guidelines and restock throughout shift as needed
Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations
Manage and maintain a safe working conditions
Follow recipes, portion controls, and presentation specifications as set by the restaurant
Has understanding and knowledge to properly use and maintain all equipment in station
Perform additional responsibilities as requested by the Kitchen Manager
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards
Able to lift 50 pounds to waist level
Neat, clean, and professional appearance
Willingness to work a flexible schedule
Exhibit a sense of urgency
Strong stamina to work long or split shifts
Willingness to work in a team environment
Basic culinary coursework or equivalent experience desired
Highly collaborative nature
Previous prep or line cook experience
Fluent English-speaking and writing skills
Access to Medical Insurance
Vacations (Depending upon Employment Status)
Access to Dental Insurance
Promotions from Within
Very Supportive Team Environment
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Education and Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Butcher (Mgm Grand)
As part of the application process, you are required to create a candidate account to log back in and view your application(s). Check your email regularly for information regarding our employment process.
The Butcher assists the Head Butcher in the daily operation of the Butcher Shop. All duties are performed in accordance with departmental and MGM Grand policies, practices and procedures.
De-bones, trims and grinds meats.
Prepares all specified items.
Cuts and portions all poultry, fish, and meats.
Assists Head Butcher with all preparation of all meat, fish and fowl.
Keeps areas and equipment clean, including all walk-ins and reach-ins within the Butcher shop.
Maintains safety and health department standards.
Perform all other job related duties as requested.
Ability to work in a high-pressure environment.
Working knowledge of butcher shop equipment.
Working knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
- Previous experience working in a similar resort setting.
This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station: i.e. meats, fowl, fish and other Meat products.
Reports directly to the Chef, Sous Chef
Prepares all meat, fish, and game products according to standard recipes and specifications to ensure consistency of product
Must adhere to control procedures for cost/quality
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
Practice inventory controls, including the preparation of and pick up of item from the storeroom
Stores all food in refrigerated boxes including covers, labels and dates.
Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
Maintains area in a clean condition at all times.
Will be required to work varying schedules that reflect the business needs of the hotel.
All other duties that are assigned.
Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance.
Is polite, friendly, and helpful to all guests, management and fellow employees
Attends all appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Required Skills & Experience:
Minimum of 4 year's experience with a good working knowledge of meat products and accepted standards of sanitation.
High school Diploma required.
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all butchering equipment.
Basic mathematical skills
Must be able to obtain Food Handler's Card
Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays
Must the Applicants Supply Their own Work Permit? Yes Bonus? No Accommodation Provided? No Position Categories: Cook Click to REPLY ONLINE
To weigh, clean, remove meat, inspect, grade and pack crab for sale. Responsible for timely and accurate crab processing.
Essential Duties and Responsibilities
Duties include but not limited to:
Be a role model in projecting and applying The Pacific Group Diamond Philosophy (Productivity, Quality, Excellence and Teamwork) and promote teamwork at all times.
Carry baskets of product weighing up to 50 pounds to work station.
Use mallet and anvil in a repetitive to remove crab meat from shell.
Inspect meat for shell and defects.
Follow health and safety guidelines.
Perform other duties, as assigned.
The requirements listed below are representative of the qualifications necessary to successfully perform the job.
A. Education and Experience
- Experience with the utilization of food processing equipment, sanitation and food safety,
- Experience with the safe operation of fork lifts and powered pallet jacks.
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. While performing the duties of this Job, the team member is exposed to:
Wet, and/or humid conditions
Loud noise level
Pacific Seafood is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Parts & Labor, the sister company of James Beard award-winning Woodberry Kitchen, is hiring for a Production Butcher. If you have the following skills, and an interest in elevating the highest quality meats the area has to offer to another level, we want to talk to you.
At P&L the technique that informs and inspires our entire operation is whole-animal seam butchery. It is an old-school, European method that utilizes knives (rather than saws) to take the animal apart at the seams, isolating and showcasing muscles and muscles groups you may not see highlighted in other methods. We pride ourselves in serving only locally sourced, pasture raised meats, centered on an open-hearth kitchen and cooking process in the restaurant and a beautiful and responsible simplicity in our community-facing, retail butcher shop.
Our production butcher would work alongside our seam butcher to utilize the entire animal, turning cuts of meat that do not stand alone as presentable steaks or roasts, into delicious, approachable, and marketable products. Some specific muscles and muscle groups become cured products, like hams, lomo and lardo, and otherwise unusable cuts are ground and seasoned to create fresh sausages, pates and terrines, and in-house aged salumis, which we can serve to our guests in the restaurant or sell in our retail butcher shop.
Our ideal candidate not only has the technical skills to produce these fresh and cured products from the whole animals we bring in, but also, because of our singular dedication to the sourcing of these animals, has a passion for the craft of curing meat and making sausages, a practical eye for efficiency and reduction of waste, and a creative mind to visualize and execute a plan to utilize the whole animal to its fullest potential, therefore showing the animal the respect it deserves.
Looking forward, we are hoping to expand the offerings of P&L into a market outside of the restaurant and retail shop, perhaps even launching a line of sausages for retail/wholesale. We are looking for a candidate who has a background in specialty sausage making and cured meats and has experience in or is willing to learn how to scale that production safely and efficiently with clean and detailed HAACP plans and FDA approved procedures.
While technical skills and experience are wonderful, the soft skills needed to grow and maintain relationships with our local farmers, with our team members, and with our guests, is paramount. Having an understanding of and a dedication to making a direct impact on the agriculture and restaurant landscape in Baltimore will also be highly valued.
We want our entire community to feel enriched by the food we sell to them in a way that they would not have been were it not for their relationship with such a skilled, thoughtful, informative and hospitable butcher. Send in your resume and tell us what you can bring to the table. We would love to hear from you and look forward to it!
Sage Restaurant Group (SRG) is set to hire a Butcher at our newest addition to the SRG collection, The Emporium Kitchen and Wine Market, at our new property, Perry Lane Hotel, in Savannah. The Emporium is an "American brasserie with a Southern accent!" You will be responsible for the nose to tail breakdown of locally raised product for our culinary team to craft dishes that wow our guests at one of our newest Sage branded concepts under the guidance of Executive Chef Andrew Wilson.
Our successful candidate will posses an entrepreneurial spirit that makes the Sage Restaurant Group's one-of-a-kind brands come to life. Perry Lane and The Emporium are set to introduce a new level of cool in Savannah! We are looking for "that special someone" who embodies the same. We didn't get to where we are by simply thinking differently
- We "Do Differently" at SRG. Come be part of the team that pushes the concept of "F&B norm" and truly breaks the mold!
The Perry Lane Hotel and The Emporium are being constructed in the Savannah Historic District and will include 165 guest rooms, roof top bar, pool and our signature restaurant, The Emporium. The hotel is slated to open first quarter of 2018, and will evolve to be a market leader of boutique hotels and restaurants in Savannah.
Founded in 1984, Sage Hospitality set out to be the best hotel owner and operator in the business. We’re talking figuratively, progressively and aggressively breaking the mold of the hospitality industry.
As one of the U.S’s top hospitality management, investment and development companies, Sage is on a fast trajectory of growth and performance. Building upon what we do best—establishing some of the best hotels and restaurants in the world. We are headquartered in Denver, Colorado, surrounded by high-performing investments from coast to coast.
With the advantage of hands-on experience, we’re also changing the way luxury in the hotel world looks. Developing modern, independent hotels with unique style, artistry and branding—creating places that people go to, not through. At Sage Restaurant Group, we like to say, "We are hungry for life!" Are you?
The Emporium Savannah
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Butchers trim meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by performing various duties, such as weighing meat, wrapping it, and putting it out for display. In retail stores, they also may wait on customers and prepare special cuts of meat upon request.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment
- 75% of the time. Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Lifting, pushing, pulling and carrying.
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Inside 95% of 8 hours. Going in the freezer temperatures can be
- 10 degrees. On the front line, temperatures can be over 100 degrees.
Directly responsible for the execution, preparation and general inspection of all items produced in the butcher shop. Insures all items meet the culinary specifications and are received in the most pristine condition. Lead butcher maintains an orderly work environment, continuously organizing and rotating food products based on the FIFO rule.
EVENT DATES: JUNE 4 - 10, 2018 & JULY 9 - 29, 2018
Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. Employee is expected to take breaks and split shifts as noted on schedule. Early morning shifts beginning at 5:00 a.m. are common. Many employees will work split shifts and be required to work late nights, commonly ending at 11:00 p.m.
California issued food handles card
Allergy awareness certification: preferred but not required
First aid certification: preferred but not required
Company issued pants (usually hounds tooth gray kitchen pants), company issued chef coat which must be buttoned to the top with preferred undergarment being a plain white t-shirt, and company issued hat, non-slip black shoes
Duties and responsibilities
Under general supervision at Jinks or Encampment the lead butcher works in harmony with co-workers in food production within a specialized area. The lead butcher position may be asked to keep production records and record temperatures logs to insure proper heating and cooling of PHF's.
Performs a full range of quantity food production which includes a comprehensive knowledge of the breakfast menu and dinner menus
Prepares meats, seafood and other proteins in manner that meets highest standards of the Bohemian Grove culinary program
Plays a supporting role to Sous Chefs and Executive Chef
Pays close attention to food safety, food sanitation and hygiene
Supports the decisions of upper management without argument or dispute
Provides quality service to members and guests
Works directly with purchaser to insure purchase orders are placed in a timely manner and product is available for daily service
Extended duties include but are not limited to assisting other production areas in need, expediting p.m. dinner service and set up of p.m. dinner stations
The qualifications required for this positions is to be determined at the time of recruitment. Such determinations will be made based on an analysis of the work activities to be performed and by identifying the education, training, work experience which would provide reasonable assurance that the knowledge and skills required upon appointment have been acquired. Individuals in this position are expected to demonstrate competence in quantity food production.
Minimum of 2 years high volume food service experience
Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection/combi therm ovens, steamers, robot coup, electric slicer, and fryer
Must contain healthy knowledge of food products, classical and modern preparations
Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication
One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared and stored
It is imperative that this person has the ability to execute the workload of almost any position in the kitchen. A well cross-trained individual can cover any areas that need assistance
Formal training from an accredited culinary institute or ACF certified apprenticeship
Shift work includes, but is not limited to; working outdoors, work in challenging scenarios, take direction for multiple supervisors.
The employee is required to stand for extended periods of time. Tolerate hot and cold conditions. Lift heavy objects - up to 50 lbs. on a regular basis. Must be able to kneel down, bend over and stand up many times during a shift. Is required to do repetitive tasks with few breaks.
Kitchen Manager, Sous Chefs, Executive Sous Chef, Executive Chef
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