Head Butcher

At Southall, we are looking for team members to help us as we continue our journey to inspire culinary consciousness - showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised.
We are looking for a butcher who will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef, the Head Butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here.
Responsibilities

• The Head Butcher's responsibilities will include oversight of the following areas:
  • The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace.
  • Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview.
• Responsibilities may include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes.
• Responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible.
• Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities.
• Ensuring that the butchery department operates in a clean, sanitary, and organized fashion. Products must be received, inspected, stored, and handled properly in all phases of preparation.
• Managing the business; labor cost, food cost, and operating costs should be monitored and kept in line depending on season and volume.

• Minimum of 4 years culinary experience
• Minimum of 2 years' experience with whole animal butchery
• Minimum of 1 year experience in a hotel or resort preferred but not required
• Previous HAACP plan experience preferred but not required
• Ownership and knowledge of properly maintaining the sharpest knives and cutting equipment available to humanity
• The Head Butcher should have an intimate and working knowledge of dry aging, charcuterie, salumi, whole animal butchery as well as whole fish butchery

• Culinary degree preferred but not required
• Must be able to push, pull and lift 50 lbs.
• Available to work weekends, evenings and/or holidays
• Must be able to walk and stand for prolonged periods as needed