Missouri Athletic Club
Butcher
MISSOURI ATHLETIC CLUB CLAYTON
JOB OVERVIEW Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow.
We are seeking a skilled, detail-oriented Butcher to support the culinary team by preparing high-quality meats to exacting standards at the MAC Clayton Clubhouse.
Butcher Responsibilities
Fabricates all proteins including beef, lamb, pork, poultry, fish, and specialty items.
Produces stocks, sauces, glaces, demi, jus, braises, roasting preparations, and foundational mise en place.
Maintains accurate portioning and trimming according to Executive Chef specifications.
Oversees charcuterie production including pâtés, terrines, cured meats (as applicable), and sausage grinding.
Organizes walk-in coolers and ensures product rotation, FIFO, labeling, and cleanliness.
Works with stewarding team to properly receive deliveries and store products.
Ensures perpetual inventory records are accurate and updated.
Communicates par levels, shortages, and ordering needs daily.
Supports all stations with base preparations and bulk mise en place
Maintains sharp knives, clean cutting boards, sanitized workstations, and safe food handling practices.
Identifies product quality, freshness, and yield optimization.
Assists with banquet production when needed.
Upholds MAC Clayton culinary standards and best practices.
Butcher Qualifications
2–5 years of professional butchery experience preferred.
Strong knowledge of protein handling, safety, and fabrication.
Ability to produce stocks, sauces, and braises accurately.
Experience with charcuterie and cured products preferred
Strong knife skills and understanding of yields.
Food safety certification required or strongly preferred.
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MISSOURI ATHLETIC CLUB CLAYTON
JOB OVERVIEW Be part of an exciting new chapter at the Missouri Athletic Club with the opening of MAC Clayton, the Club's newest location, designed to carry forward more than 120 years of tradition into a modern and elevated experience. Anticipated to open early 2026, MAC Clayton will feature state-of-the-art facilities, refined dining, and thoughtfully designed spaces for athletics, wellness, and social connection. This new Clubhouse will serve as a cornerstone for members seeking excellence in hospitality, culinary innovation, and community engagement. The MAC has thrived since 1903 by staying true to its founders' vision: delivering extraordinary experiences with excellence, service, and tradition at the heart of everything we do. We invest in our employees with competitive benefits and engaging events, creating an environment where talent is valued, celebrated, and inspired to grow.
We are seeking a skilled, detail-oriented Butcher to support the culinary team by preparing high-quality meats to exacting standards at the MAC Clayton Clubhouse.
Butcher Responsibilities
Fabricates all proteins including beef, lamb, pork, poultry, fish, and specialty items.
Produces stocks, sauces, glaces, demi, jus, braises, roasting preparations, and foundational mise en place.
Maintains accurate portioning and trimming according to Executive Chef specifications.
Oversees charcuterie production including pâtés, terrines, cured meats (as applicable), and sausage grinding.
Organizes walk-in coolers and ensures product rotation, FIFO, labeling, and cleanliness.
Works with stewarding team to properly receive deliveries and store products.
Ensures perpetual inventory records are accurate and updated.
Communicates par levels, shortages, and ordering needs daily.
Supports all stations with base preparations and bulk mise en place
Maintains sharp knives, clean cutting boards, sanitized workstations, and safe food handling practices.
Identifies product quality, freshness, and yield optimization.
Assists with banquet production when needed.
Upholds MAC Clayton culinary standards and best practices.
Butcher Qualifications
2–5 years of professional butchery experience preferred.
Strong knowledge of protein handling, safety, and fabrication.
Ability to produce stocks, sauces, and braises accurately.
Experience with charcuterie and cured products preferred
Strong knife skills and understanding of yields.
Food safety certification required or strongly preferred.
#J-18808-Ljbffr