Butcher - The Well Bouldin

New Location Opening Spring 2026 - The Well Bouldin We are looking for hospitality professionals who are passionate about delivering exceptional guest service. This opportunity will require an individual who is dedicated, willing to collaborate at all times, actively listens to others' visions, and fosters gratitude. If this is you, we would like to meet you! Who We Are Nova's guiding purpose is to create concepts where intentional ingredients, genuine hospitality, exceptional craft, and lighthearted play can converge. We innovate unique, layered experiences that nourish people, nurture talent, and serve the communities we call home. We believe that optimal health and wellness start with nourishment. Our culinary philosophy centers around using the freshest, nutritionally dense, consciously-sourced quality ingredients to deliver micro and macro nutrients through our innovative and flavorful menu. Not only do you taste the difference, you feel it too.

Core Duties and Expertise Meat Fabrication & Preparation:

Execute precise cutting, trimming, boning, and tying of various proteins (beef, pork, poultry, and fish) according to specific restaurant standards and requirements.

Inventory Management & Procurement:

Oversee the receiving and inspection of deliveries for quality. Ensure correct storage of meat products at optimal temperatures and maintain appropriate stock levels through timely ordering.

Culinary Collaboration:

Fulfill requests for custom cuts from the culinary team and contribute expertise to specialized dishes, including charcuterie programs. Safety and Sanitation (HACCP): Uphold stringent food safety protocols, including maintaining a clean, sanitized work area, adhering to all health regulations (HACCP), and ensuring accurate product labeling.

Equipment Operation & Care:

Proficiently and safely operate, clean, and maintain professional equipment such as meat saws, grinders, and knives.

Essential Skills and Competencies Meat Science Expertise:

In-depth understanding of various meat cuts, muscle structure, and animal anatomy.

Physical Endurance:

Capacity to handle demanding physical tasks, including lifting heavy meat carcasses (frequently exceeding 50 lbs), prolonged standing, and working in refrigerated conditions.

Equipment Mastery:

Demonstrated proficiency in operating essential butchery tools such as knives, band saws, and meat grinders.

Precision and Efficiency:

A strong commitment to detail to ensure precise cutting, resulting in minimal waste and consistent portion sizes. What We Offer Competitive salary and bonus program Medical, dental, and vision benefits A collaborative leadership team and opportunities for growth Parking and additional company benefits