Job Description

1587 Prime is a brand new, immersive and upscale dining experience created by Noble 33 in partnership with Champions and global superstars, Patrick Mahomes and Travis Kelce. The modern American steakhouse will be affiliated with the iconic Loews Hotel Kansas City, welcoming guests to indulge in an unparalleled culinary journey spanning nearly 10,000 square feet across two floors. The restaurant will boast multiple private dining rooms, a world-class chef’s kitchen, and a meat display. 

Key Responsibilities  

Butchery & Fabrication  

• Break down whole   primals   into precise cuts for service .  

• Maintain   portion   control and yield standards for consistency and cost management.  

• Execute fine trimming, denuding, and portioning for high-end presentation.  

Dry-Aging Program  

• Oversee dry-aging process, including rotation, monitoring, and quality control.  

• Ensure meats are aged to proper specifications for   maximum   flavor and tenderness.  

Equipment & Safety  

• Operate and   maintain   a band saw, knives, and all butchery equipment with   a high level   of   proficiency   and safety.  

• Adhere to strict sanitation, HACCP, and food safety standards at all times.  

• Maintain a clean and organized butcher shop.  

Team Collaboration  

• Work closely with chefs and culinary leadership to   align on   menu needs, specials, and product specifications.  

• Assist   in training junior staff on butchery techniques and safety protocols.  

• Communicate effectively with purchasing and management   regarding   inventory and usage.  

Inventory & Ordering  

• Receive, inspect, and   properly store   incoming meats and seafood.  

• Monitor inventory, track yields, and minimize waste while   maintaining   product integrity.  

• Collaborate with vendors to ensure consistent supply of premium meats.  

Qualifications  

• Minimum  3–5 years   of professional butchery experience in a high-volume steakhouse, fine dining, or similar environment.  

• Expertise   in breaking down   primals   and handling premium beef, lamb, veal, pork, and specialty meats.  

• Experience with   band saws, dry-aging, and specialty fabrication   required .  

• Strong knowledge of food safety regulations, HACCP procedures, and proper meat storage.  

• Exceptional knife skills and attention to detail.  

• Ability to thrive in a   fast-paced, high-volume environment   while   maintaining   precision and quality.  

• Strong communication   and teamwork skills.  

Full-time; mornings and weekends required.

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