<p>The Butcher Cook III is responsible for the daily preparation, trimming, and portioning of meats, poultry, seafood, and game to support all resort outlets including Osteria Sierra, Cutthroat's Saloon, Banquets, and In-Room Dining. This colleague ensures all proteins are cut to specification, labeled, and rotated properly, maintaining Hyatt's high standards of quality, consistency, and food safety. The position works closely with Chefs de Cuisine to ensure menu readiness and efficient kitchen operations.</p> <p>?</p> <p>Essential Duties & Responsibilities</p> <ul> <li>Perform skilled butchery, portioning, trimming, and fabrication of beef, pork, poultry, lamb, and seafood. </li><li>Maintain proper labeling, rotation, and storage of all proteins according to Hyatt food-safety and FIFO standards. </li><li>Operate and maintain butchery equipment (band saw, slicer, grinder, vacuum sealer, knives) safely and cleanly. </li><li>Ensure daily par levels and production sheets are met for all outlets. </li><li>Minimize waste through precise yields and efficient use of trim and bones for stocks or features. </li><li>Support banquet and restaurant teams by preparing specialty cuts and pre-portioned items as directed. </li><li>Uphold strict hygiene, sanitation, and HACCP practices at all times. </li><li>Assist in monthly inventory counts and daily temperature-log maintenance. </li><li>Communicate product needs and quality concerns promptly to leadership. </li><li>Maintain a clean and organized butcher shop and walk-in areas. </li><li>Perform additional culinary duties as assigned by the Chef team. </li></ul>