Job Description

Department: Culinary Operations

Reports To: General Manager/Executive Chef

Location: College Station

Classification: Full-Time / Hourly
Pay: Based on experience. 

Position Summary:

The Meat Cutter plays a critical role within our Culinary Operations team, ensuring the consistent preparation and fabrication of all proteins used across daily menus, events, and specialty dining programs. This position is responsible for cutting, trimming, deboning, and portioning meats and seafood to precise specifications while maintaining the highest standards of quality, food safety, and operational efficiency.

The ideal candidate is a skilled craftsperson with strong knife skills, product knowledge, and a passion for precision and consistency. Working closely with the culinary leadership team, the Meat Cutter supports menu execution, yield management, and inventory accuracy throughout the operation.

Essential Duties and Responsibilities:

Protein Fabrication & Production:

• Break down primal and sub-primal cuts of beef, pork, poultry, lamb, and seafood into menu-ready portions that meet exact weight and yield standards.
• Maintain consistency across all cuts, ensuring uniform presentation and portion control.
• Perform all trimming, deboning, grinding, slicing, and marinating of proteins as directed by culinary leadership.
• Utilize proper techniques for each species and cut type to optimize yields and reduce waste.
• Prepare proteins for special menus, catered events, and performance nutrition requirements as needed.

Quality Control & Food Safety:

• Inspect all incoming proteins for quality, freshness, and compliance with Compass Group standards.
• Label, date, and rotate all products using the FIFO method to ensure product integrity.
• Maintain detailed records of daily production, yields, and trim utilization.
• Adhere strictly to HACCP and food safety regulations, including temperature logs, storage procedures, and sanitation practices.
• Ensure all tools, cutting boards, and equipment are cleaned, sanitized, and properly maintained after use.

Operational Support:

• Communicate daily with the Executive Chef, Sous Chefs, and Purchasing team to ensure protein levels meet production needs.
• Assist with forecasting, inventory counts, and par-level adjustments.
• Monitor usage and waste to identify opportunities for improved efficiency and cost savings.
• Work in coordination with prep and line teams to ensure proteins are properly staged and ready for service.
• Support cross-training initiatives and provide instruction to team members on knife safety and fabrication techniques.

Required Qualifications:

• Minimum of 2–3 years of professional experience as a Meat Cutter, Butcher, or Protein Fabricator (preferably in a high-volume or institutional kitchen).
• Strong working knowledge of primal and sub-primal cuts, portioning standards, and basic yield calculations.
• Proficiency in safe knife handling and operation of meat-processing tools such as band saws, grinders, and slicers.
• Demonstrated understanding of HACCP, ServSafe, or other food safety certification standards.
• Excellent organizational skills, attention to detail, and ability to follow standardized procedures.
• Ability to communicate effectively and collaborate with a diverse culinary team.

Preferred Qualifications:

• Formal culinary training or certification in meat fabrication or culinary arts.
• Previous experience with large-scale production kitchens, catering operations, or collegiate athletics dining.
• Bilingual (English/Spanish) communication skills a plus.

Physical Requirements:

• Ability to lift, push, or pull up to 50 pounds independently.
• Ability to stand for extended periods and perform repetitive cutting motions.
• Comfortable working in cold environments (refrigeration and fabrication rooms).
• Must be able to safely handle knives, saws, and other cutting equipment.

Core Competencies:

• Precision & Consistency: Delivers consistent results in portion control and yield.
• Food Safety Mindset: Maintains a zero-tolerance approach to unsafe handling or cross-contamination.
• Accountability: Takes ownership of quality, organization, and cleanliness in the fabrication area.
• Team Collaboration: Works proactively with chefs, prep staff, and purchasers to ensure seamless operations.
• Efficiency & Cost Awareness: Understands the relationship between yield management and operational cost.

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