Wage: $30.00 to $36.00 hourly (To be negotiated) / 30 to 40 hours per week
Job Duties:
• Plan, supervise, and oversee all meat fabrication and preparation, specializing in Asian and Korean BBQ cuts, ensuring precise thin slicing for dishes such as Bulgogi and Shabu Shabu, expert bone separation for Galbi and Short Ribs, consistent portion control, and optimal utilization of primal cuts to maximize yield and minimize waste.
• Perform advanced cutting, trimming, boning, and slicing of meats according to strict specifications for thinness, weight, and grain required in traditional Korean BBQ and other Asian cuisines.
• Prepare specialty and customized value-added products based on customer or restaurant chef requests.
• Maintain, calibrate, and sharpen specialized cutting equipment, including slicers and band saws, to ensure precision and consistency for high-volume, thin Asian-style cuts.
• Identify skill gaps in the meat department team and provide hands-on training on advanced cutting techniques, proper muscle separation, uniform thickness, and yield optimization to enhance team performance and efficiency.
• Supervise, mentor, and motivate meat department staff, create efficient work schedules, monitor performance, and enforce consistent high-quality cuts, exceptional customer service, and strict adherence to food safety and workplace safety standards.
• Develop and maintain visually appealing and informative meat displays, highlighting premium Korean BBQ cuts, specialty Asian items, and seasonal offerings. Ensure accurate labeling of culturally specific cuts, including Cha Dol Baegi and Samgyeopsal.
• Collaborate with store and restaurant management on promotions, competitive pricing, inventory forecasting, and production planning to optimize product variety, volume, and meet menu demands.
• Act as the primary point of contact for restaurant clients and retail customers, providing guidance on specialized meat preparation, cooking techniques, and marinade recommendations.
• Handle complex or escalated customer requests professionally, ensuring consistent high-quality service and strengthening long-term client relationships.
• Manage inventory strategically to meet high sales volumes, minimize waste, and ensure the availability of high-quality primal cuts suitable for Korean and Asian cuisine, including premium beef for Kalbi and Wagyu.
• Enforce strict HACCP and food safety protocols for the handling, storage, and preparation of specialized Asian cuts to prevent cross-contamination and maintain high hygiene standards.
• Maintain detailed production, sanitation, and safety records, ensure staff compliance with hygiene and PPE requirements, and conduct regular safety and quality assurance checks of tools and work areas.