**Description:** The Butcher Cook III is responsible for the daily preparation, trimming, and portioning of meats, poultry, seafood, and game to support all resort outlets including Osteria Sierra, Cutthroat’s Saloon, Banquets, and In-Room Dining. This colleague ensures all proteins are cut to specification, labeled, and rotated properly, maintaining Hyatt’s high standards of quality, consistency, and food safety. The position works closely with Chefs de Cuisine to ensure menu readiness and efficient kitchen operations. ⸻ **Essential Duties & Responsibilities** • Perform skilled butchery, portioning, trimming, and fabrication of beef, pork, poultry, lamb, and seafood. • Maintain proper labeling, rotation, and storage of all proteins according to Hyatt food-safety and FIFO standards. • Operate and maintain butchery equipment (band saw, slicer, grinder, vacuum sealer, knives) safely and cleanly. • Ensure daily par levels and production sheets are met for all outlets. • Minimize waste through precise yields and efficient use of trim and bones for stocks or features. • Support banquet and restaurant teams by preparing specialty cuts and pre-portioned items as directed. • Uphold strict hygiene, sanitation, and HACCP practices at all times. • Assist in monthly inventory counts and daily temperature-log maintenance. • Communicate product needs and quality concerns promptly to leadership. • Maintain a clean and organized butcher shop and walk-in areas. • Perform additional culinary duties as assigned by the Chef team. **Qualifications:** • Minimum 2 years professional butchery or culinary experience; resort or volume production preferred. • Demonstrated knowledge of primal and sub-primal cuts, meat grading, and yield management. • Ability to read and follow detailed specifications and portion guides. • Strong knife skills and adherence to food-safety protocols. • Ability to lift 50 lbs, stand for extended periods, and work in cold-storage environments. • Flexibility to work weekends, holidays, and varied schedules as required. • Culinary degree or equivalent certification preferred but not required. ⸻ **Benefits & Perks** • Competitive pay and comprehensive health, dental, vision, and life insurance. • Paid Time Off, 401(k) with company match, colleague travel benefits, and tuition reimbursement. • Complimentary meals in colleague cafeteria and access to wellness programs. • Career growth opportunities within Hyatt Hotels worldwide. ⸻ **Equal Employment Opportunity** Hyatt Regency Lake Tahoe Resort, Spa & Casino is an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other status protected by law. **Primary Location:** US-NV-Incline Village **Organization:** Hyatt Regency Lake Tahoe Resort, Spa and Casino **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** INC006015 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.