Culinary Agents is working with the team at 1587 Prime to connect them with talented hospitality professionals.
1587 Prime - Now Hiring: Butcher
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1587 Prime is a brand new, immersive and upscale dining experience created by Noble 33 in partnership with Champions and global superstars, Patrick Mahomes and Travis Kelce. The modern American steakhouse will be affiliated with the iconic Loews Hotel Kansas City, welcoming guests to indulge in an unparalleled culinary journey spanning nearly 10,000 square feet across two floors. The restaurant will boast multiple private dining rooms, a world-class chef’s kitchen, and a meat display. Key Responsibilities Butchery & Fabrication Break down wholeprimalsinto precise cuts for service. Maintainportioncontrol and yield standards for consistency and cost management. Execute fine trimming, denuding, and portioning for high-end presentation. Dry-Aging Program Oversee dry-aging process, including rotation, monitoring, and quality control. Ensure meats are aged to proper specifications formaximumflavor and tenderness. Equipment & Safety Operate andmaintaina band saw, knives, and all butchery equipment witha high levelofproficiencyand safety. Adhere to strict sanitation, HACCP, and food safety standards at all times. Maintain a clean and organized butcher shop. Team Collaboration Work closely with chefs and culinary leadership toalign onmenu needs, specials, and product specifications. Assistin training junior staff on butchery techniques and safety protocols. Communicate effectively with purchasing and managementregardinginventory and usage. Inventory & Ordering Receive, inspect, andproperly storeincoming meats and seafood. Monitor inventory, track yields, and minimize waste whilemaintainingproduct integrity. Collaborate with vendors to ensure consistent supply of premium meats. Qualifications Minimum3–5 yearsof professional butchery experience in a high-volume steakhouse, fine dining, or similar environment. Expertisein breaking downprimalsand handling premium beef, lamb, veal, pork, and specialty meats. Experience withband saws, dry-aging, and specialty fabricationrequired. Strong knowledge of food safety regulations, HACCP procedures, and proper meat storage. Exceptional knife skills and attention to detail. Ability to thrive in afast-paced, high-volume environmentwhilemaintainingprecision and quality. Strong communicationand teamwork skills. Full-time; mornings and weekends required.
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