Expanding the Groot Hospitality portfolio yet again, David Grutman joins forces with David “Papi” Einhorn to bring an epic partnership to Miami Beach’s trendy South of Fifth neighborhood.

Papi Steak is an intimate dining experience that showcases classic elegance with a contemporary sensibility. The new restaurant fuses Grutman’s flair for mixing high-style design, and an edgy eclectic vibe with Papi’s passion for steak. The menu represents a modern, elevated spin on classic dishes, including prime meats seared to order at 1,000 degrees. This new neighborhood staple exudes class, serving as the perfect dining destination for any occasion from a romantic date night to boys night out on the town, Papi Steak is the place to be.

“At Papi Steak we aren’t trying to be just another steakhouse in Miami Beach. We are taking our unique menu and pairing it with one of the best designed dining rooms in Miami. I pulled out all the stops with Papi Steak. Working with ICrave on the design and Candice Kaye on the custom drawn wall finishes and smokey mirrors – that perfectly capture the energy we wanted to create,” said David Grutman. “The Papi Steak at Komodo is one of our best sellers. We’re introducing the next chapter of this dish with the opening of Papi Steak – a completely new concept featuring a variety of classics with a twist that only our team could create.”

A Butcher is responsible for ensuring the kitchen warehouse is kept clean and well maintained. This individual is responsible for receiving, restoring, and maintaining all items brought in from various vendors. Kitchen Receivers are flexible; willing to help out wherever needed, comfortable working within a kitchen and warehouse and committed to delivering the highest levels of customer service in accordance with the standards set by Groot Hospitality. This individual assists the chef in taking inventory and examining merchandise to identify items to be reordered or replenished. The individual must have standard work ethics and working in an efficient and safe manner in accordance to health department standards. Previous Butcher experience is a must.

General Duties and Responsibilities:

• Must ensure cleanliness and pleasant atmosphere of the warehouse and kitchen by removing trash and debris. This includes but is not limited to cleaning: kitchen, warehouse, and walk-in areas
• Maintain a positive attitude always be willing to lend a helping hand wherever needed
• Report to work on time and in complete uniform
• Arrange cuts of meat and place them in an attractive manner in the display case so that customers will wish to purchase them
• Weigh, label and price a variety of cuts of meat for on-demand selections by customers in an efficient manner that keeps customers satisfied
• Receive deliveries of meat and inspect them to ensure that they adhere to the highest quality standards and are not expired
• Use skewers, bone knives, twine and other tools to lace, tie and shape roasts so that they are ready for customers to buy and cook
• Prepare meat into forms ready for cooking using a variety of actions, including boning, tying, grinding, cutting and trimming to make it easier for customers
• Educate customers on different selections and types of poultry, pork, beef and fish to help them decide what to purchase
• Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits
• Maintain and clean the meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines
• Other duties as assigned

Required Knowledge, Skills and Abilities

• 1-2 years’ experience as a butcher

• Experience in whole animal butchery preferred

• High school diploma or GED

• A food handler’s license

• Sound knowledge of food health and safety regulations

• The ability to stand for extended periods

• The ability to work a fast-paced environment

• Excellent communication and leadership skills

• Exceptional organizational, time management, and problem-solving skills

Working Conditions

• This position will spend 100% of the time standing.

• Occasional environmental exposures to cold, heat and moisture.

• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.

• Must be able speak, read and understand basic cooking directions.

Working at Papi Steak

• Health insurance