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465101-Butcher

Prepare and portion all meat and seafood items for menu and special events by performing the following duties.

Essential Duties and Responsibilitiesinclude the following and other duties may be assigned:

  • Cut, trim, and bone carcass sections or prime cuts to reduce to cooking cuts such as roasts, steaks, chops, stew cubes, and grinding meat
  • Cut and weigh steaks and chop for individual servings
  • Clean and cut fish and poultry
  • Fill banquet orders for functions according to BEO’s
  • Estimate requirements and requisition or order supplies and report shortages
  • Rotate food items
  • Report equipment malfunctions immediately
  • Clean work area
  • Assist the Sauté Cook with the preparation of sautéed items
  • Maintain a clean, organized and sanitary work area following safety guidelines
  • Follow all hotel and kitchen policies and procedures                                 
  • Advise chef when food inventory is depleted
  • Maintain a working knowledge of properly storing, rotating and maintaining products
  • Must be able to maintain Servsafe and health department standards
  • Maintain comprehensive preparation and knife skills
  • Ensure production of food in a timely manner
  • Prepare food so that quality, taste and appearance of food is in accordance with Broadmoor standards
  • Control proper usage and rotation of food
  • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on Broadmoor Resort culinary operations
  • Maintain walk-in coolers and food storage areas on a daily basis
  • Ensure work station and all equipment is clean and sanitized prior to the change of shift
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • Takes required breaks, notifying supervisor prior to leaving station

 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education/Experience:

ACF Apprenticeship or culinary school graduate preferred; minimum of 2 years of butcher experience; must be able to use knives and other kitchen equipment.

 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

 

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job the employee is regularly exposed to wet and/or humid conditions and fumes or airborne particles. The employee is frequently exposed to moving mechanical parts and extreme cold. The employee is occasionally exposed to toxic or caustic chemicals; extreme heat and risk of electrical shock.  The noise level in the environment is quiet.

 

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee is regularly required to lift up to 10 pounds. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance.  The vision requirements include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.

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