✅Position: Head Butcher (A-Mart North Calgary, Meat Dept.)

✅Requirements: No Degree, 3 years to less than 5 years of work experience

✅Language: English

✅How to apply: 

- By Mail: #6112 8650 112 AVE NW, Calgary AB, T3R 0R5

- By Email: orientalfoods.arirang5@gmail.com

✅Terms of employment : Permanent, Full time

✅Job Duties

1. Plan and lead all meat fabrication and preparation activities, specializing in Asian and Korean BBQ cuts, ensuring precise thin slicing for dishes such as Bulgogi and Shabu Shabu, expert bone separation for Galbi and Short Ribs, consistent portion control, and efficient utilization of primal cuts to maximize yield and minimize waste through advanced cutting techniques.

2. Perform advanced cutting, trimming, boning, and slicing of meats according to strict specifications for thinness, weight, and grain required in traditional Korean BBQ and other Asian cuisines. Prepare specialty and customized value-added meat products based on specific customer or restaurant chef requests.

3. Maintain, calibrate, and sharpen specialized cutting equipment, including slicers and band saws, to ensure precision, safety, and consistency for high-volume, thin Asian-style cuts.

4. Provide hands-on technical training and guidance to meat department staff on advanced cutting techniques, proper muscle separation, uniform thickness, yield optimization, and safe equipment handling to support consistent production standards and operational efficiency.

5. Lead daily meat fabrication work on the production floor to ensure consistent high-quality cuts, adherence to food safety and workplace safety standards, and proper execution of established cutting and handling procedures.

6. Develop and maintain visually appealing and informative meat displays that showcase premium Korean BBQ cuts, specialty Asian items, and seasonal offerings, ensuring accurate labeling of culturally specific cuts such as Cha Dol Baegi and Samgyeopsal.

7. Support store and production planning by providing technical input on cut specifications, yield considerations, and production feasibility to assist management with inventory planning and product offerings related to specialized Korean and Asian meat cuts.

8. Provide technical guidance to restaurant clients and retail customers regarding specialized meat cuts, preparation methods, slicing thickness, and appropriate cooking techniques specific to Korean and Asian cuisine to ensure correct product use and consistent quality.

9. Address complex or specialized customer inquiries related to meat preparation and cutting specifications in a professional manner, ensuring consistent service quality and adherence to established product standards.

10. Apply advanced anatomical knowledge and cutting techniques during meat fabrication to support efficient use of inventory, maintain consistent supply of high-quality primal cuts for Korean and Asian cuisine, and minimize waste during production.

11. Enforce strict HACCP and food safety protocols for the handling, storage, and preparation of specialized Asian meat cuts to prevent cross-contamination and maintain high hygiene standards.

12. Maintain detailed production, sanitation, and safety records, ensure compliance with hygiene and PPE requirements, and conduct regular safety and quality checks of tools, equipment, and work areas

✅Work Location : #6112 8650 112 AVE NW, Calgary AB, T3R 0R5