About This Role
The Butcher fabricates, portions, and protects meat and seafood products with skilled technique, accurate yields, and disciplined sanitation. This role is for a professional who can work accurately in refrigerated and production environments.
Responsibilities
- Break down, trim, cut, portion, grind, or prepare assigned proteins to specification
- Use knives, saws, grinders, scales, and other equipment safely and accurately
- Monitor yields, trim, waste, quality, labeling, storage, and product rotation
- Maintain cold-chain, sanitation, allergen, and cross-contamination controls
- Plan work from production needs and communicate shortages or quality concerns promptly
- Clean, sanitize, inspect, and store tools and equipment after use
Requirements
- Butchery, meat-cutting, seafood fabrication, or high-volume protein-prep experience
- Strong knife skills and knowledge of yields, portions, quality, and safe equipment use
- Ability to work accurately in refrigerated and production environments
- Food Handler Certification
Benefits
- Weekly payroll
- Team member food and dining discounts
- Access to wellness resources and support services
- Part-time medical membership with preventive and diagnostic coverage during the first year, subject to plan terms and eligibility
- Eligibility for full medical benefits after 12 months of consistent full-time hours, subject to plan terms and eligibility
Important Details
- Schedule: varied, may include early mornings, nights, weekends, and holidays
Physical Requirements
- Stand and move for extended periods in a fast-paced kitchen environment
- Frequently bend, reach, grip, push, pull, and perform repetitive food-preparation motions
- Regularly lift and carry up to 35 pounds and occasionally up to 50 pounds with assistance when needed
- Safely work around heat, open flame, steam, sharp tools, wet floors, cold storage, and commercial equipment
About the Company
At Goode Company, food is how they tell the story of Texas—its people, places, traditions, and hospitality. Since 1977, their restaurants have been built around honest cooking, genuine connection, and the belief that every guest should feel welcomed and well cared for.
