Experienced Butcher & Grill Chef

TownTasks

Location: New York City, New York, USA

Category: Culinary Arts

Salary: 10,000 - 10,000 USD / monthly

Full-time

Job Description

Join our exclusive high-end A5 Japanese Wagyu all-you-can-eat restaurant as an experienced Butcher & Grill Chef. Showcase your expertise in Japanese Wagyu beef, precision knife skills, and steak grilling to provide guests with an unforgettable culinary experience.

Responsibilities

Responsibilities:

Masterful Wagyu Butchering & Preparation

Expertly butcher, trim, and portion A5 Wagyu cuts with precision and consistency.
Showcase proper handling, slicing, and presentation of premium Wagyu beef in front of guests.
Ensure each cut maintains optimal marbling, texture, and flavor for the best dining experience.

Grilling & Steak Cooking Expertise

Grill and cook Wagyu to perfection, maintaining precise doneness and texture.
Master techniques such as searing, resting, and presenting high-end Wagyu cuts.
Work with traditional and modern Japanese grilling techniques to highlight the rich flavors of Wagyu.

Engaging Guest Interaction & Live Performance

Provide an interactive and visually engaging butchering and grilling show for guests.
Educate diners on the different Wagyu cuts, grading, aging process, and best preparation methods.
Deliver an omakase-style steakhouse experience with a high level of hospitality and professionalism.

Maintain Premium Quality & Hygiene Standards

Adhere to strict food safety and sanitation protocols for handling raw and cooked meats.
Ensure that Wagyu beef is stored, aged, and maintained at optimal quality.
Keep all workstations, knives, and grills immaculately clean and organized.

Collaboration & Efficiency

Work closely with the omakase chefs, servers, and kitchen team to ensure smooth service flow.
Assist in menu development, sourcing premium Wagyu, and innovating new presentation styles.
Maintain consistent speed and precision in a high-paced luxury dining environment.

Qualifications

Qualifications:

Minimum 3 years of experience as a Butcher, Grill Chef, or Steakhouse Chef, preferably in a high-end Japanese or Wagyu-focused restaurant.
Exceptional knife skills and proficiency in butchering Wagyu, portioning, and precision slicing.
Deep knowledge of Japanese Wagyu beef, including grading, marbling, aging, and cooking techniques.
Expertise in grilling and steak preparation, ensuring perfect doneness and presentation.
Strong tableside performance skills, able to engage and educate guests while cooking.
Ability to work under high-pressure conditions, maintaining speed, accuracy, and quality.
Understanding of Japanese cuisine and its cultural significance in fine dining.
Culinary degree or professional butcher certification is a plus but not required with relevant experience.
Fluency in English is required; proficiency in Japanese or another Asian language is a plus.

Perks & Benefits

Benefits:

Flexible schedule
Food provided
Referral program