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Whole Foods Market offers "Whole Benefits". Passion for natural foods and the mission of Whole Foods Market. A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.

You are expected to serve as coach and mentor to Butchers and Apprentice Butchers, supervise the entire Meat Team, and place orders when Team Leadership is not available. Trains and mentors other Butchers and Apprentice Butchers. Supervises and delegates tasks to Meat Team Members, Apprentice Butche

Successfully completed WFM Butcher Apprentice Program, or an equivalent training program.

If you are a skilled butcher with experience in beef tongue and Japanese meat preparation, we want to hear from you. Meat Butcher (Japanese Cuisine Experience Required). Chubby Tan** is seeking a skilled and experienced Meat Butcher to join our team immediately.

The Sushi Line Cook is responsible primarily to butcher/fillet fish, manage storage and proper handling of fresh sea food, preparation and portioning of food and ingredients. Sterilizing all utensils, instruments, and equipment used in sushi preparation before/during/after every use. Experience as&n

Goodwin Recruiting - - Responsibilities: Lead, train, and schedule a large back-of-house team across multiple service areas; Ensure consistent execution of menus, butcher programs, and plating standards; Maintain daily kitchen systems, including line checks, tastings, temperature logs, and allergen

Successfully completed WFM Butcher Apprentice Program, or an equivalent training program.

Butchers prepare meat for consumer use using a wide variety of processes.

The Butcher Cutterwill chop meat to size for display or as ordered by the customer, cut, wrap, trim, produce sausage, packaging and pricing all meat items. A Meat Butcher Cutter is responsible for providing prompt and friendly customer service. Will also need to maintain, fill, and stock cases, and

Job Description• Order and buy blocks of meat from companies and ensure that they are stored properly • Receive ordered meat supplies and ensure that correct quantity and quality has been delivered, • Move meat stock to cold storage areas and ensure that it is stored in a hygienic manner, • Use a variety of meat cutting equipment to slice various types of cuts, • Cut, trim and bone meat according to predefined instructions, • Ensure that different kinds of cuts are separated for easy packing purposes, • Clean and wash prepared meat and wait for it to dry before placing it in Styrofoam trays, • Ensure that all filled trays are packed with plastic wrap and either displayed in freezers or stored in cold storage, • Maintain the display case to show each available cut of meat, • Ensure that the cutting and packing area is clean and sanitized several times a day, • Network with customers to provide them with information regarding different types of cuts and tips on how to cook them, • Prepare and season processed meat cuts such as salami and sausages, • Take and service complaints about returned meat items

Job Description Company Overview: At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community. Job Duties and Responsibilities: In the fresh meat department, employees are responsible for assisting with managing the department’s inventory, stock levels, merchandising and other operation processes to company standards. Meat department employees will ensure high level of customer engagements and satisfaction at all times. You will also will be responsible for providing excellent customer service by wrapping, packaging and cutting the meat and related products. • Performs duties in a safe and efficient manner, • Greets customers and provides them with prompt and courteous service and assistance as needed, • Be knowledgeable in and able to differentiate between all various types of meats and related merchandise including taste, preparation, method of use, and price differences between varieties of similar classes of products (i.e. different types of shrimp, scallops, etc.), • Wraps, weighs and prices all meats and related products processed in the Meat Department, following approved procedures, • Ensures that all meat cuts are properly trimmed and attractively presented, • Ensures that product pricing makes adequate allowances for tare weights and shrink, as applicable, • Takes products to refrigerated storage or shelf area, • Ensures that all displayed shelves are properly stocked and faced at all times according to the product movement, tag allocation, and department standard, • Assists with ordering wrapping supplies for the department (trays, shrink wrap film, labels, etc.), • Rotates products in accordance with all of the department policies and product code dates, • Assists with regularly scheduled inspections of packaged products for freshness and visual appeal, pulling products for re-wrapping as required, • Ensures that all signs and prices are maintained accurately and are correctly positioned over each respective product, • Checks refrigeration equipment regularly for proper temperatures and performance, • Takes care of damaged and spoiled products according to department procedures and takes positive action to control shrinkage and pilferage losses, • Maintains a regular and effective housekeeping and sanitation program that meets the standards established by the department and all applicable health regulations, • Participates in training activities to increase personal skill levels, and to improve overall department processes and customer service, • Meets the physical requirements to perform the job functions listed above, • Possesses extensive knowledge of the meat department and related products, • Receive supplies, organize and maintain inventory, • Dress and groom according to Company policy including uniform, name badge and hat or hair restraint requirements, • Complete all applicable department training programs, • Perform all duties in accordance with all ShopRite Service Priorities (Safety, Friendliness, Presentation, and Efficiency), • Ability to stand, bend, twist, reach, push, pull and regularly lift 25lbs, • Follow approved procedures for receiving, code-dating, preparing, storing, price-marking, scaling, and restocking products to ensure quality protection, accuracy and product rotation, • Maintain a clean, neat, organized and safe work environment, • Clean and sanitize all work surfaces, utensils and equipment in accordance with company health and safety standards, • High school diploma or equivalency degree, • Eligible to work in the US., • Must be able to lift up to 25-50 pounds, • Must be 18 and over, • Ability to perform basic Math, • Ability to interpret, understand and follow instructions and solve problems, • Able to work well with others as a team member, • A passion for serving people

Job DescriptionBenefits: • Flexible schedule, • Opportunity for advancement Responsibilities: • Cutting of various fresh meat items, • Packing and displaying various fresh meat items for sale in our retail area., • Explain products and services to customers, • Monitor inventory to ensure product is in stock and within sellable dates, • Unload deliveries pertaining to meat department and/or other departments of store., • Assist in cleanup of meat room equipment, meat room area and/or other departments of storeQualifications:, • Ability to thrive in a fast-paced environment, • Ability to build rapport with customers, • Excellent verbal communication skills

Job DescriptionDescription: We’re thrilled to announce the Grand Opening of Motek West Village — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: The Master Butcher will expertly break down, trim, portion, and prepare meats according to Motek specifications, ensuring optimal yield, quality, and presentation. This individual will oversee meat quality standards, maintain equipment, manage inventory, and support menu execution. The role requires technical mastery, strong attention to detail, and an unwavering commitment to food safety and product excellence. Responsibilities: • Cut, trim, debone, portion, and prepare meats (beef, lamb, poultry) to Motek standards, • Break down whole muscles and primals with focus on yield and consistency, • Safely operate and maintain butchery equipment (knives, saws, grinders), • Label, weigh, package, and store all meat products properly, • Inspect incoming meat deliveries and address quality issues, • Manage inventory, track usage, and assist with ordering, • Follow all food safety, sanitation, and HACCP standards, • Keep prep areas and equipment clean and organized, • Work with culinary leadership on cuts, menu development, and consistency, • Competitive pay., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance, • Employee discounts.Requirements:, • 5+ years of professional butchery experience (restaurant or high-volume setting preferred), • Strong skills in meat fabrication, portioning, and whole-animal/primal breakdown, • Knowledge of meat quality, grading, yield, and culinary use, • Physically able to work long hours with knives, lift heavy items, and work in cold environments, • Organized, detail-oriented, and able to communicate clearly, • Strong commitment to food safety and cleanliness

Job Description Butcher Position Overview: The Butcher is responsible for preparing various cuts of meat, poultry, and seafood for restaurant or retail use. The ideal candidate is skilled in meat processing, has an excellent understanding of food safety, and takes pride in ensuring that every cut meets the highest standards. Key Responsibilities: • Meat Cutting and Preparation:, • Cut, trim, and prepare meat and poultry for use in the kitchen or sale in a retail setting., • Ensure that cuts of meat meet the restaurant’s specifications and portion standards., • Grind meats, prepare sausages, and package portions as needed., • Food Safety:, • Follow all safety and sanitation guidelines to ensure proper handling and storage of meats., • Maintain a clean and organized workstation, including the cutting boards, knives, and refrigeration areas., • Monitor the quality and freshness of all products and report any issues to management., • Inventory and Supplies:, • Manage inventory of meats, including ordering supplies and checking deliveries for accuracy., • Ensure that all meats are stored at the appropriate temperature and labeled correctly., • Team Collaboration:, • Work closely with the kitchen and management team to meet production needs., • Previous experience as a butcher or meat cutter is required., • Strong knowledge of various meat cuts and butchery techniques., • Ability to work in a cold environment and handle heavy lifting., • Excellent knife skills and attention to detail., • Flexibility to work early mornings, evenings, weekends, and holidays as needed.

Job DescriptionDescription: Job description: Essential Duties and Responsibilities: perform duties relating to the cutting, preparation, display, and selling of meat products including making specific cuts for customers, and answering customers' questions about our selection. Ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members at all times. • Performing quality inspections on meats and other products, • Cut and package meats, • Prepare specific cuts for customers, • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising products., • Provides excellent customer service, addresses the needs of customers in a timely and effective manner, and models suggestive selling techniques, • Estimate requirements and order meat supplies to maintain inventories, • Move meats from coolers to cutting area and return meats to coolers, • Clean equipment and tools, • Follows and complies, or ensures compliance with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Performs opening, mid, and closing duties as assigned, and ensures accuracy of signs and pricing., • Merchandise/Product signage & layout, • Order Product, • Conduct inventory of the department, • Quality control & sanitary measures, • Maintain compliance with all company policies and procedures, • Minimum 2 years of previous butcher/meat cutter experience, • Excellent understanding of various meat-cutting methods, • Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers, • Proficient computer skills, • Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service, • Availability to work a flexible schedule, including weekends, nights, and holidays, as required, • Ability to stand for prolonged periods, • Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment, climb steps regularly, • Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards., • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards, • Must be able to lift and carry up to 50 lb

Job Description1) Butchers eviscerated frozen, fresh, and salted fish for marketing or further processing. 2. Dumps containers of fish into fresh water tank for cleaning., 3. Places cleaned fish on table or bench., 4. Trims off fins tails, removes skin, and cuts fish into pieces of specified size, using knife or bandsaw., 5. Sorts pieces according to color texture..

Job Description • We have an opening for full time BUTCHER positions., • Location: Union Square Events - 147 41st, 4th Floor, Brooklyn, NY 11232 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Must be available weekends More details upon interview., • Requirement: Prior experience required., • Pay Range: $25.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1516516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Cuts, trims and prepares meat for use in food production or sale in retail establishments. Essential Duties and Responsibilities: • Works directly with supplier representative(s) to determine order details and price., • Receives, inspects and stores meat in accordance with food safety and sanitation standards., • Records and tracks quantity of meat received and issued to cooks and/or keeps records of meat sales., • Estimates requirements and orders or requisitions meat supplies to maintain inventories., • Cuts, trims, bones, ties and grinds meats, such as beef, pork, poultry, and fish, to prepare for cooking; cures, smokes, tenderizes and preserves meat., • Maintains sanitation and orderliness of all equipment, display and storage areas, supplies and utensils within work area., • Handles foods items with safety regulations in mind during preparation and service., • Prepares and places meat cuts and products in display counter., • Prepares custom cuts of meat as ordered by customers or for meals., • Shapes, laces and ties roasts using boning knife, skewer and twine., • Wraps, weighs, labels and prices cuts of meat., • Totals sales and collect money from customers. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description $250 Referral Bonus! More details upon interview. • We have an opening for a full time COOK position., • Location: CxRA - 147 41st street, Brooklyn, NY 10022 Note: online applications accepted only., • Schedule: Full time schedule. Friday through Thursday, hours may vary. More details upon interview., • Requirement: 4 years of previous culinary experience is required. High-end, fine-dining or large production catering experince is highly preferred. Butcher experience is plus! We are a custom caterer devoted to creating extraordinary events. Fresh, local ingredients and years of fine-tuned culinary expertise are just the start. Every dish we prepare is the culmination of years of experience, carefully built infrastructure, and an upbeat enthusiasm to quality. We're dedicated not only to the technical standards you'd expect—craft, precision, presentation—but to a sense of warmth and welcome that can't be measured. We cut no corners to make big events feel intimate and intimate events feel magnificent. You: Love your work and want to be a part of an extraordinary team. Are an outstanding problem solver. Enjoy learning from your team-members and sharing standard methodologies. Are hands-on, meticulous, analytical, and a teammate who is ready to get going quickly! Us: A team of bold strategists who share an obsession about a shared passion for outstanding food and genuine hospitality. We champion unforgettable events, embrace creative collaboration with our clients, colleagues, and premier vendors. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1513209. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis.

Job Description Job Title: Catering and Event Chef (Seasonal) Reports To: Executive Chef, Director of Events Compensation: $1500 week/$75,000 Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! Event’s by Roberta's offers full-scale on- and off-site food and beverage services using the best seasonal ingredients available, keeping in the vein and vision of our restaurant. We ensure each event is presented with the highest-quality food, in keeping with the distinctive and delicious food served at our restaurants. We are looking to hire immediately for the summer season - catering events tend to wind down by October, however we are a large company - between all our operations, if we like you, and you like us, we’ll carry on working together. We are currently looking for an experienced, detail oriented and self-motivated Catering and Event Chef.. This person is responsible for creating and executing seasonal, market-driven event menus, overseeing all purchasing for events, production and prep scheduling of all BOH catering staff and maintaining all NYC Health Department Standards. This person is responsible for all aspects of event preparation and execution; this is a self-sufficient role working with a small team. QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * Passion for executing delicious food * Experience creating seasonally driven menus revolving around local ingredients * 3+ years of fine dining or catering experience in a high volume operation * Ability to work well & communicate in a fast paced environment * A positive “can do” and team oriented attitude * Wood fired pizza experience preferred - many of our events involve towing one of our mobile ovens to a location and making our pizzas there. * NYC Food Handlers Certificate preferred * Valid driver’s license and ability to drive a commercial vehicle. * Able to stand for long periods of time, lift 50+ pounds * Must be flexible to work nights, holidays & weekends according to the needs of the business. .DUTIES & RESPONSIBILITIES: * Work closely with the Private Events and Catering team on menu planning, event timelines and execution * Conceptualize creative and evolving event menu items based on seasonal availability and client preferences * Execute all product ordering for catering department * Schedule BOH catering staff according to weekly event schedule * Schedule and execute prep hours ahead of events * Ensure that all Roberta’s standards are met and executed throughout menu plating, preparation, delivery, set-up, service, and breakdown of events * Perform other job-related duties such as packing, loading and unloading catering van for off-site events * Maintain a neat & organized work station by complying with NYC Health Department standards. * Work closely with the existing Roberta’s teams, on campus, to utilize the occasionally dynamic workplace our ‘campus’ entails.

Commis Butcher Department: Galley Employment Type: Fixed Term Contract Location: Global Reporting To: Chef de Partie Butcher Description By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team. Key Responsibilities The role involves

Job DescriptionJob Summary We are seeking an professionalMeat Manager to join the team at our established store to lead all operations of a meat department. We're looking for a leader who ensures exceptional product freshness, strict food safety standards, and precise control over cutting, merchandising, pricing, and inventory. This role requires building visually compelling displays that drive sales, minimizing shrink while maximizing yield, and delivering outstanding customer service through expert product knowledge. As a Meat Manager, you will be responsible for operating the meat department with a strong focus on quality, efficiency, and profitability. You will help update and maintain the store's meat merchandising plan. The successful candidate will recruit, train, and develop a high-performing team, maintain full compliance with health and safety regulations, and operate the department with a mindset to optimize margins and performance. We are looking for a detail-oriented, highly organized professional with a strong reputation for quality, accountability, and reliability someone who is passionate about food craftsmanship and capable of running a department as a true leader. We're a family owned business looking for someone who cares to prepare food for customers that they would want to provide for their own family. We hope to find an exceptional candidate with a wealth of knowledge and experience to run a superior meat department and help our business grow. Responsibilities • Cut and trim meat using knives and power equipment, • Package and display meat in an attractive manner, • Order and manage inventory and maintain appropriate levels of stock, • Receive and inspect meat as it arrives to the store, • Ensure the cold chain is unbroken and meat remains high quality, • Follow high standards of sanitation and quality controlQualifications, • Must be 18 years of age, • Experience using meat cutting equipment, power equipment, and hand tools, • Ability to stand for long periods and regularly lift 30lbs, • Meat Department managing experiencePreferred Experience, • 5+ years managing a meat department (supermarket or premium butcher shop), • Strong cutting skills across beef, poultry, lamb, and specialty items, • Experience with merchandising for maximum sales impact, • Knowledge of ordering, inventory systems, and cost control

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Category Manager for Meat and Seafood will be responsible for catalog management and monitoring and analyzing the usage and sales of proteins for Eataly’s current and future locations in North America. The Category Manager will support the planning and maintenance of Eataly’s product catalog and its underlying producer and vendor relationships with the goal of maximizing revenue and efficiency in various retail, QSR and restaurant outlets. Reports to Senior Buyer Meat & Seafood. JOB RESPONSIBILITIES CATEGORY MANAGEMENT: * Supports senior buyer with executing the strategic direction of the protein portfolio (meat and seafood) by analyzing category performance, identifying assortment opportunities, and maintaining up-to-date product catalogs * Oversees catalog maintenance for meat and seafood items, ensuring accuracy of item attributes, data specifications, pricing, margin, yield, and associated supply chain channels * Develops data-backed proposals from catalog KPIs and oversees forecasts and demand planning to ensure product availability and accurate usage reports by market * Collaborates with senior buyer on promotional calendar to negotiate and build out programming promotional activities * Assists across the entire product life cycle, including, but not limited to, pricing reviews, quality assessments, establishing supply chain channels, inventory management, and performance metrics by brand and item. * Manages a cost-effective supply chain and constantly looks for ways to reduce expenses and improve processes, while noting and correcting problems * Maintains strong relationships with Eataly vendors and producers as well as rapport and streamlined communication to Eataly teams executing the catalog at the store level * Streamlines product selection for stores, prioritizing national distributors/vendors * Assists with everyday operational issues, i.e: OOS situations, delivery issues, back up options, invoices/payments, item maintenance * Liaises with the culinary team for proteins used by foodservice outlets, providing regular updates about product usage, special requests and critical inventory levels * Creates reports to track stores’ performance of catalog, auditing routinely for purchasing accountability at store level, and recognizing trends and monitoring contractual obligations * Provides occasional on-the-ground operational support during new store openings to ensure assortment is activated correctly and supply chain is consistent * Creates proposals for promotions/activations and supports with billback calculations post-promotion * Performs other duties as required or assigned Qualifications * Minimum of three (3) years’ of progressively more responsible experience in category management, purchasing, or related data analytics and purchasing centric fields * Proficient in Microsoft Office Suite, with a strong knowledge of Excel * Ability to be flexible and problem solve in a fluid environment * Excellent communication skills * Outstanding data, analytical, organizational, and problem-solving skills * Butcher or restaurant operational experience a plus * Passion for Italian cuisine and products * Two (2) year associate’s degree or a bachelor’s degree from a four (4) year college preferred JOB REQUIREMENTS * Availability to troubleshoot urgent issues on occasional nights and weekends * Occasional travel to all Eataly North America locations The salary range for this position is $75,000 - $85,000 annually. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Highly developed sense of urgency * 1+ years of progressive kitchen management experience in aspirational restaurants * Strong leadership and communication skills * Driven to provide outstanding food and hospitality * Ability to maintain a good handle on food and labor costs * Proficient in wood-fired pizza and dough making * Experienced with menu and recipe development, various cooking styles and techniques * Food Handlers Certificate that meets local requirements * Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule and other administrative tasks as required * Menu/recipe development in conjunction with the direction of culinary leadership * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop hourly staff in all areas of professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the culinary team

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

Job DescriptionCOMPENSATION & BENEFITS • Salary Range: $85,000 -$105,000 plus BONUS, • Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience. BRAND DNA — CDC APPLICATION The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating. Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality. Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes. Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented. Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness. The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line. Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight. RESPONSIBILITIES • Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency., • Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides., • Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards., • Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly., • Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity., • Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment., • Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards., • Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity., • Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity., • Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution., • Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment. EXPERIENCE & QUALIFICATIONS • 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus., • Expertise with butcher’s cuts, yield management, portioning, and doneness standards., • Proven record of building SOPs, training teams, and driving consistency across shifts., • Strong command of expo flow, pacing, and BOH↔FOH communication., • Financial acumen: COGS analysis, labor planning, waste control, vendor management., • NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred., • Clear, direct communication; calm under pressure; coaches with respect and accountability., • Culinary degree preferred or equivalent leadership experience. WHO WE’RE LOOKING FOR A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Highly developed sense of urgency * 1+ years of progressive kitchen management experience in aspirational restaurants * Strong leadership and communication skills * Driven to provide outstanding food and hospitality * Ability to maintain a good handle on food and labor costs * Proficient in wood-fired pizza and dough making * Experienced with menu and recipe development, various cooking styles and techniques * Food Handlers Certificate that meets local requirements * Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, etc. DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule and other administrative tasks as required * Menu/recipe development in conjunction with the direction of culinary leadership * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop hourly staff in all areas of professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the culinary team

Job Description RESPONSIBILITIES: • Work collaboratively with the Marketing Director and other graphic designers to implement designs for all Supermarket Marketing needs., • Design private-label branding packaging., • Work on both short-turnaround and long-term projects as necessary., • Follows projects throughout all stages of print production., • Bachelor’s degree in related field., • Well versed in industry-standard applications: Adobe, InDesign, Illustrator, Photoshop, and MS Office. Google Sketchup a plus. Must be highly proficient in CS3 Design software and other applicable programs., • At least 3-5 years experience of Retail, agency, or in-house corporate design experience preferred., • Strong Packaging Production Skills with attention to detail., • Photography & Video experience is a plus., • Must be reliable, punctual, self-starter, disciplined, organized, a team player, and the ability to clearly communicate with attention to detail.Company DescriptionAbout our Company: Bogopa Service Corp. is a privately owned company that operates 29 full-service supermarkets in the Tri-State metropolitan area (NY, NJ, CT) under the name “Food Bazaar.” For more than 30 years we have been providing our communities with the flavors they love and recall from 'back home,' exotic and unique foods as well as basic essentials. We devote aisles of space to international grocery (specializing in Hispanic, Caribbean, and Asian products) and dairy/frozen items as well as a full-service fish market, a huge selection of local and international produce, a full-service deli, bakery, and custom butcher. With thousands of products waiting to be explored, Food Bazaar always provides a true culinary adventure. For more information visit FoodBazaar.comAbout our Company: Bogopa Service Corp. is a privately owned company that operates 29 full-service supermarkets in the Tri-State metropolitan area (NY, NJ, CT) under the name “Food Bazaar.” For more than 30 years we have been providing our communities with the flavors they love and recall from 'back home,' exotic and unique foods as well as basic essentials. We devote aisles of space to international grocery (specializing in Hispanic, Caribbean, and Asian products) and dairy/frozen items as well as a full-service fish market, a huge selection of local and international produce, a full-service deli, bakery, and custom butcher. With thousands of products waiting to be explored, Food Bazaar always provides a true culinary adventure. \r\n \r\nFor more information visit FoodBazaar.com

Job Description Job Title: Chef de Cuisine Reports To: Executive Chef Direct Reports: Executive Sous and Sous Chefs Roberta’s is hiring experienced chefs who are looking to work with a small, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, bake our own bread, and make sure the meals we provide to our guests are a labor of love. This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. No bad vibes ! QUALIFICATIONS: * Thrives while guiding multiple tasks simultaneously * Strong leadership skills and a natural team builder * A vocal agent for change * 3+ years of kitchen management experience in aspirational restaurants * Adept at positively impacting prime costs * Tech savvy * Food Handler’s certificate that meets local requirements * Exceptional eye for detail * A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created) * Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection * Ability to do staff schedule, payroll and other administrative tasks as required * Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings * Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Maintain clear and consistent communication to the team * Develop both hourly and management staff in all areas of managerial and professional development * Manage labor to cover the needs of business while meeting labor targets * Serve as a mentor to newer members of the leadership team

Job Description COMPENSATION: $55,000 - $75,000 BENEFITS: • Paid Time Off, • 401(k) Plan, • Medical, Dental & Vision Insurance The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail. KEY RESPONSIBILITIES: • Support the Chef de Cuisine in all aspects of back-of-house operations, including production, preparation, and service execution., • Lead by example on the line — maintaining calm, focus, and precision during high-volume service., • Uphold and enforce culinary standards for consistency, taste, presentation, and timing., • Train, mentor, and motivate kitchen team members to achieve mastery in their craft., • Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization., • Assist in ordering, inventory control, and maintain cost efficiency without compromising quality., • Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high-end casual or fine dining restaurant., • Proven expertise in steak preparation, butchery, and classic cooking techniques., • Strong leadership presence with the ability to train, inspire, and hold a team accountable., • Excellent communication and organizational skills., • Ability to stand for extended periods and lift 50 pounds or more., • Must maintain a valid NYC Food Protection Certificate (New York City Department of Health & Mental Hygiene). WHY WORK WITH US? Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a vibrant 35,000-square-foot culinary destination in Midtown Manhattan. Here, you’ll be part of an opening team dedicated to precision, creativity, and genuine craftsmanship. At Tallow, every member of the kitchen is considered an artist — from the butcher to the line cook — working together to create something extraordinary. You’ll have the opportunity to shape the standards, culture, and culinary identity of a brand-new concept built on timeless technique and heartfelt hospitality. This is more than a kitchen — it’s Our House. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.