Sage Restaurant Group Butcher in Fort Collins, Colorado

Req #: 6744BR

Job Title: Butcher

Position Type: Full Time - Regular

Location Name: The Emporium

City: Fort Collins

State: CO

Why Us:

“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf

Emporium Kitchen and Wine Market will engage a distinctively delectable experience for its guests. The Emporium Kitchen & Wine Market will be the cornerstone of The Elizabeth Hotel, serving hotel guests and the public seven days a week serving breakfast, lunch, dinner, happy hour and brunch. The Emporium includes a full retail wine store where diners can pick out a bottle for dinner or order straight from the menu. And the price a guest pays for a bottle at the table will be the same they pay at the wine store. What a concept! The Emporium will source foods locally, working with a local bakery, local roasting company for its own coffee brand, and local growers. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today and join us Winter of 2017 for our grand opening!

Posting Overview:

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.

Requirements:

Competencies

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.

Compassion

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.

Composure

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.

Interpersonal Savvy

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.

Knowledge/Skills

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.

Abilities

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.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used

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.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

EEO Statement:

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.