Multnomah Athletic Club seeks a Full-Time Butcher & Line Cook.
MAC kitchen production covers three restaurants~ Gourmet, Pub and Deli Shop~ as well as high volume private dining events. You will have the opportunity to work with Executive Chef, Philippe Boulot, Master French Chef and winner of James Beard, Best Chef of the Northwest award.
Responsibilities include:•Properly portions and distributes meats and seafood to all appropriate kitchen stations.
•Prepares requisitions for meats and seafood ensuring adequate inventory levels.
•Maintains butcher tracking and yield sheets.
•Mise en place rotation.
•Ensures the quality of all products coming into or out of the butcher shop.
•Ensures and maintains the sanitation, cleanliness, and neatness of the butcher shop and cooler.
•Performs other tasks as assigned by the Executive Chef and Sous Chefs.
•Ability to use kitchen hand tools and equipment such as knives, meat slicer, bandsaw, meat grinder, food processor, and vacuum pack machine.
•Two years of similar kitchen experience.
•Training as a butcher’s apprentice preferred.
•Culinary arts degree preferred.
•Possession of a valid food handler permit.
•Basic knowledge of proteins and proper handling of products.
•Demonstrated knife handling and sanitation skills.
•Ability to effectively and logically organize work.
•Ability to communicate effectively in verbal form and through demonstrations.
•Ability to work within time restrictions and coordinate a number of tasks at the same time.
•Ability and skill to establish and maintain effective working relationships with coworkers.
Employees receive benefits such as: 401(k) contribution and match; paid holidays and vacation; athletic facility use privileges; complimentary parking and TriMet discount. Other benefits require hourly qualifications.
Don’t miss this opportunity to join MAC’s outstanding team. Complete a Multnomah Athletic Club application at MAC (1849 SW Salmon) or online at www.themac.com and either download a PDF or complete an online application. Paper applications can be faxed to 503-517-2386. EOE.