QUALIFICATIONS
• Knowledge of all basic cooking techniques and skills are required, including: knife skills, basic cuts, and all cooking methods.
• Knowledge of all basic equipment is required, including: grinders and slicers.
• Comprehensive understanding of composition, structure, and quality factors of all proteins is required.
• Must comprehend how structural factors including muscle, fibers, and connective techniques impact appropriate cooking methods, recipes and fabrication.
• Must comprehend the inspection criteria, quality grading, and yield grading.
• Must comprehend the aging process including green meat.
• Minimum one year experience fabricating all proteins is required and must also understand storage requirements and implications.
• Minimum of one year experience in a butcher shop is required. Formal culinary training from a recognized educational institution may substitute for this requirement at an equivalent rate.

EDUCATION
• High School Diploma or foreign equivalent is required.
• Culinary School 2-4 year degree or foreign equivalent is preferred.

Posting start date: March 07, 2023