Butcher & Production Supervisor - Town & Country Resort

The Town and Country Resort is seeking a skilled, experienced, and leadership-driven Butcher & Production Supervisor to join our culinary team. This dual-role position requires expertise in butchery as well as the ability to supervise and assist in food production for both banquet and outlets. The Butcher & Production Supervisor will oversee the preparation and cutting of meats, while also collaborating with culinary leadership to ensure the smooth operation of food production, maintaining high standards of quality and efficiency for all resort events. Pay Rate $23.00 #TowncountrySD

Butchery Duties:

• Perform all aspects of meat preparation, including cutting, trimming, boning, and portioning various types of meats such as beef, poultry, lamb, and pork.
• Maintain high standards of sanitation, ensuring workstations and tools are clean and properly sanitized at all times.
• Oversee the proper storage and handling of raw meat to ensure food safety regulations are followed.
• Collaborate with culinary leadership to forecast meat needs for events and daily operations.
• Work with the purchasing department to inspect incoming meat deliveries, ensuring quality and proper storage procedures.

Leadership & Production Supervision:

• Assist in supervising production for banquet and outlet events, ensuring the timely and efficient execution of menu items.
• Lead by example, mentoring and training junior kitchen staff, providing guidance in both butchery and overall culinary techniques.
• Coordinate with the culinary team to create food prep schedules that align with event timelines and service standards.
• Monitor food preparation and presentation to ensure all dishes meet the resort's quality and presentation standards.
• Assist in creating and managing inventory levels for meats, supplies, and kitchen equipment, minimizing waste and ensuring stock availability for events.

Operational & Strategic Responsibilities:

• Assist in the planning and execution of large-scale banquet functions and special events.
• Collaborate with the Executive Chef and Executive Sous Chef to create and refine butchery processes for efficiency and quality control.
• Contribute to the development and refinement of menus, incorporating innovative butchery techniques and cuts as appropriate.
• Ensure compliance with all food safety regulations, health codes, and resort policies regarding food handling and preparation.
• Help implement and maintain cost controls within the butcher and production areas, working towards budgetary targets.

Qualifications:

• Minimum of 3 years of experience in butchery, with at least 1 years in a senior or leadership role in a professional kitchen or resort setting.
• Strong understanding of all aspects of butchery, including cutting, boning, portioning, and meat handling.
• Experience supervising and mentoring kitchen staff, preferably in a banquet or high-volume environment.
• Excellent organizational and leadership skills, with the ability to prioritize and manage multiple tasks.
• Strong communication and interpersonal skills, with a team-oriented attitude.
• Knowledge of food safety standards, sanitation procedures, and kitchen safety practices.
• Ability to remain calm and focused under pressure, especially during busy event times.

Preferred Qualifications:

• Culinary degree or equivalent training in butchery and culinary arts.
• Experience working in resort or hospitality settings, particularly in large-scale banquet operations.
• Familiarity with inventory management and cost control processes.

Physical Requirements:

• Ability to stand for long periods of time.
• Ability to lift and carry heavy boxes or items (up to 50 lbs).
• Comfortable working in a fast-paced environment.