Head Butcher

Join Cache Creek Casino Resort , Northern California’s premier gaming and entertainment destination, set in the scenic Capay Valley just outside Sacramento and the San Francisco Bay Area. Our exceptional Food & Beverage program is an important part of the guest experience, offering a diverse collection of dining venues where quality, consistency, and outstanding service come together. At the heart of it all are our shared R.I.C.H. values, Respect, Integrity, Commitment, and Humility , which are central to how we work, lead, and care for our guests and team. These values are more than words; they are the foundation that enables us to deliver world-class service every day. We offer a competitive benefits package including comprehensive affordable health coverage, a 401(k), tuition reimbursement, transportation options including a gas discount, and team member events designed to make you feel valued and connected to our industry and each other. Be part of something meaningful and help shape the future at Cache Creek Casino Resort. Summary Manages the daily operations of the butcher shop to ensure consistent product fabrication, quality, freshness, sanitation, and efficient production. Oversee the procurement, receiving, preparation, storage, and distribution of meat, poultry, and seafood products to support all Food & Beverage outlets throughout Cache Creek Casino resort. Collaborate closely with Executive Sous Chefs, Sous Chefs, and outlet culinary teams to ensure products are prepared to established specifications and delivered according to menu requirements, production schedules, and quality standards. Provides leadership, training, and direction to butcher shop team members while maintaining compliance with food safety, sanitation, inventory control, and operational standards. Essential Duties and Responsibilities include the following. Other duties may be assigned. Manage the daily operations of the butcher shop, ensuring efficient workflow, productivity, and adherence to established standards and procedures. Lead, train, coach, and help develop butcher shop team members to ensure proper fabrication techniques, product handling, sanitation, safety, and quality standards. Oversee the preparation and fulfillment of daily orders for all Food & Beverage outlets including all proteins and seafood. Collaborate daily with Executive Sous Chefs, Sous Chefs, and outlet culinary teams to understand menu requirements and ensure products are fabricated and delivered according to specifications. Inspect all incoming products for quality, freshness, consistency, quantity, condition, and adherence to established specifications. Manage product rotation and storage using FIFO (First In, First Out) procedures to maintain freshness and minimize waste. Maintain accurate inventory of products on hand and adjust as needed to support menus, production needs, and outlet requirements. Develop and maintain meat usage and yield charts to support product consistency, portion control, inventory management, and cost efficiency. Develop and prepare recipes and utilization plans for meat and seafood by-products as directed, with a focus on maximizing product utilization and minimizing waste. Manage and maintain the resort’s dry-aging program, including product selection, preparation, monitoring, storage, and quality control. Ensure all butcher shop operations comply with established food safety, sanitation, HACCP, and regulatory standards. Maintain a clean, organized, and sanitary work environment and ensure proper sanitation practices are consistently followed. Inspect, maintain, and safely operate butcher shop equipment, tools, and machinery; promptly report maintenance or safety concerns. Ensure proper maintenance and organization of the Butcher Shop, storage areas, workspaces, and equipment. Utilize the Eatec and Oracle systems daily to manage production, inventory, ordering, and/or other assigned operational functions. Monitor product quali…

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