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Responsible for the breakdown, fabrication, and preparation of beef, pork, lamb, poultry, and seafood to exacting standards. Ensures consistency and quality while minimizing waste and maintaining a sanitized butcher station.
Requires 2+ years of professional butchery experience and a ServSafe Food Handler certification. Must be able to lift 50 lbs and work in cold environments including walk-in coolers.
Job DetailsJob Location: Portland, ME 04101Position Type: Full TimeSalary Range: $24.00 - $26.00 HourlyAbout Twelve
Located on Portland, Maine’s historic waterfront, Twelve is a nationally acclaimed restaurant from the Prentice Hospitality Group. Known for its refined approach to modern American cuisine, Twelve celebrates Maine’s exceptional ingredients through seasonal menus that highlight the region’s farmers, fishermen, and artisans with precision and creativity.
The restaurant is defined by thoughtful hospitality, meticulous technique, and a commitment to excellence at every level of service. At Twelve, our team shares a passion for craftsmanship, collaboration, and delivering an elevated dining experience that reflects the best of Maine’s culinary landscape.
The Butcher at Twelve is responsible for the breakdown, fabrication, and preparation of proteins used across the menu, ensuring consistency, quality, and minimal waste. This role works closely with the culinary leadership team to source, portion, and prepare meat, poultry, and seafood to exacting standards, supporting a menu built around precision and craft. The ideal candidate takes pride in technical skill, cleanliness, and consistency, and understands that great butchery is foundational to a great plate.
Break down primal cuts of beef, pork, lamb, poultry, and game into portioned, menu-ready items using proper techniques to maximize yield and minimize waste.
Fabricate proteins to house specifications, including custom cuts, grinds, sausages, charcuterie, and house-cured items as directed by the Executive Chef.
Maintain a clean, organized, and properly sanitized butcher station and walk-in, following all food safety and HACCP guidelines.
Inspect incoming proteins for quality and freshness, and communicate any issues to the Executive Chef or purchasing team.
Accurately label, date, and rotate all proteins in accordance with FIFO standards.
Maintain and sharpen all butchery tools and equipment, ensuring proper care of knives, saws, and grinders.
Track yields, waste, and usage to support inventory accuracy and cost control.
Collaborate with the culinary team on menu development, providing input on new cuts, techniques, or seasonal offerings.
Assist with broader kitchen prep and service support during high-volume periods, as needed.
Uphold all PHG safety, sanitation, and quality standards at all times.
Qualifications
2+ years of professional butchery or whole-animal fabrication experience, ideally in a high-volume or fine-dining kitchen.
Strong working knowledge of primal and sub-primal cuts, yield management, and proper knife skills.
Experience with charcuterie, curing, or sausage-making is a plus.
ServSafe Food Handler certification required (or ability to obtain within 30 days of hire).
Ability to work early mornings, evenings, weekends, and holidays as business needs require.
Strong attention to detail, organization, and time management skills.
A collaborative, team-first attitude and willingness to support the broader kitchen as needed.
Ability to stand for extended periods (up to 8+ hours) in a cold, wet, or fast-paced kitchen environment.
Ability to lift and carry up to 50 lbs regularly, including whole or partial animal cuts.
Ability to safely operate sharp tools, saws, and grinding equipment.
Comfortable working in walk-in coolers and freezer environments for extended periods.
Manual dexterity and hand-eye coordination sufficient for precise cutting and portioning work.
401(k) with employer match
Health insurance
Dental insurance
Vision insurance
Supplemental benefits
Employee discount
Free meals
Paid training
At PHG, our work is guided by three core pillars: A Culinary Lens, Modern Service with Classic Values, and A Sense of Place. Food is our anchor — rooted in the terroir of Maine and executed with intention, discipline, and respect for craft. We deliver hospitality that is best in class, relationship-driven, and grounded in professionalism and care.
Our values — Expert, Nimble, Ambitious, Inclusive, and Timeless — shape how we operate every day. We bring deep expertise to our craft, move with agility, strive for excellence, foster welcoming environments for all, and build concepts designed to endure. Each of our restaurants is connected to its neighborhood and community, contributing meaningfully to Maine’s evolving hospitality landscape while creating lasting value for our guests and our teams.
We’re excited to meet passionate, dedicated individuals who want to grow with us. Apply today and become part of our amazing team!
Qualifications
Maine based hospitality company with a diverse portfolio of owned and managed assets.
A modern family hospitality enterprise
Offices: 110 Thames St, Portland, Maine 04101, US
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