Las Vegas, Nevada, US

Position Overview:

The primary responsibility of the Butcher III – Banquets is to standardize, maintain, and continuously improve quality of culinary standards to guests’ satisfaction.

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety-related position.   

Essential Duties & Responsibilities:

  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
  • Meet with Executive Butcher Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Prepare production and prep work to complete; review priorities.
  • Communicate additions or changes to the assignments as they arise throughout the shift.
  • Safety is an essential function of this job.
  • Consistent and regular attendance is an essential function of this job.
  • Performs other related duties as assigned.

Additional Duties & Responsibilities:

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

Additional Duties & Responsibilities:

Additional Duties & Responsibilities:

Minimum Qualifications:

  • 21 years of age
  • Proof of authorization/eligibility to work in the United States.
  • High school diploma or equivalent.
  • Must be able to obtain and maintain a valid Food handler's safety Card and any other certification or license, as required by law or policy. 
  • 3-5 years in Butcher Shop or similar environment.
  • Advanced knowledge in portion cutting to include: Beef, pork, poultry, lamb, and fish.
  • Understand the operation of all common butcher shop machinery to include: band saw, grinder, scales, slicer, sausage stuffer, and patty machine.
  • Able to read, translate, and execute recipes.
  • Advanced knife skills.
  • Knowledgeable in proper food handling practice.
  • Knowledgeable in proper sanitation practice.
  • Ability to communicate clearly and effectively in English, both in spoken and written form. 
  • Comply with occupational, health, and safety standards (OSHA).
  • Must be able to work varied shifts, including nights, weekends and holidays

Physical Requirements:

Must be able to:

  • Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
  • Physically access all areas of the property and drive areas with or without a reasonable accommodation.
  • Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
  • Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
  • Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
  • Work in a fast-paced and busy environment.
  • Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.