Wage: $30.00 to $36.00 hourly (To be negotiated) / 30 to 40 hours per week
Job Duties:
• Plan and oversee all meat fabrication and preparation, specializing in Asian and Korean BBQ cuts (e.g., precise thin slicing for Bulgogi/Shabu-Shabu, expert bone separation for Galbi/Short Ribs), ensuring consistent cuts, accurate portion control based on client/recipe specifications, and efficient utilization of primal cuts to maximize yield and minimize waste.
• Expertly cut, trim, bone, and precisely slice meats, adhering strictly to the specific thinness, weight, and grain requirements for traditional Korean BBQ and various Asian dishes. Prepare specialty and highly customized value-added products as requested by restaurant chefs and individual customers.
• Maintain and sharpen specialized cutting equipment (e.g., slicers, band saws) to ensure the precision necessary for high-volume, thin Asian-style cuts.
• Identify skill gaps and deliver specialized, hands-on training to the team on precise Asian/Korean cutting techniques (e.g., proper muscle separation, achieving uniform thickness for specific dishes) to enhance accuracy, speed, and overall team performance.
• Supervise, mentor, and motivate staff, create efficient work schedules, monitor performance, and ensure superior cutting quality, exceptional customer service regarding custom Asian cuts, and strict safety compliance.
• Develop aesthetically appealing and informative meat displays, highlighting premium cuts for Korean BBQ, specialty Asian items, and seasonal offerings. Ensure products are labeled accurately with cut names relevant to Asian cooking (e.g., Cha Dol Baegi, Samgyeopsal).
• Collaborate closely with restaurant management on specialized promotions, competitive pricing, and inventory forecasting based on menu demands, and analyze sales data to adjust production volumes and optimize the variety of specialized product offerings.
• Act as the primary point of contact for restaurant clients and customers, assisting with specialized custom requests and providing highly informed cooking guidance specific to Asian and Korean BBQ preparation and marinade suggestions.
• Handle complex or escalated concerns regarding custom orders professionally, and build strong customer loyalty through expert advice and consistently high-quality, customized products.
• Manage inventory to meet high sales goals while strategically minimizing waste from specialized fabrication. Order and inspect high-quality primal cuts necessary for Asian cuisine (e.g., specific grades of beef for Kalbi or Wagyu for specialized cuts).
• Track shrinkage specific to thin-slicing processes, implement loss-reduction strategies, and oversee supplier relationships and negotiations to secure the highest quality and most cost-effective meats.
• Strictly enforce HACCP and all food-safety regulations specific to the high-volume handling, storage, and cross-contamination prevention of specialized Asian cuts.
• Maintain detailed production and sanitation records, ensure staff rigorously follow hygiene and personal protective equipment (PPE) protocols, and conduct regular safety and quality assurance checks of all cutting tools and work areas.