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Brand: Maialino Mare
Req#: 522392
Updated: 03/09/2020
Job Type: Full Time
Location: Thompson Hotel (221 Tingey St SE, DC)
Category: BOH Savory
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Job Description


Make a meaningful impact as a Butcher at Maialino Mare!


Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few!

We are looking for butchers that use their skillset for the betterment of the team in any of our kitchens!  Our kitchens depend on a team sport mentality for success, as each butcher is asked to be at their personal best each day for the good of the team, and always look to bring their teammates along with them!  Our butchers are always finding the “Yes” in order to provide hospitality for our guests!  We believe in promoting from within as our line cooks, sous chefs, pastry chefs, executive chefs, and senior leaders grew and developed within this enlightened culture.

As a valued member of our team, your compensation will include the following benefits:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Pre-tax commuter plan (qualified employees can park or Metro for free)
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first
  • Familiarity with fish butchery of all kinds, including round, flat, with and without skin
  • Portioning in accordance with our standards and instructions
  • Experience with breaking down and portioning primal cuts, poultry, and suckling pigs
  • At least 1 year of experience in kitchens, and if not specifically as a butcher, as a cook with the required butchery experience
  • Basic understanding of professional cooking
  • Expert Fabrication and Knife skills
  • Following par sheet and recipes without direct supervision
  • Basic kitchen etiquette and safety
  • Ability to communicate clearly and professionally with colleagues




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