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Campo Butcher

Set among 25 acres of lavender fields, enormous cottonwood trees and lush formal gardens, Los Poblanos is one of the most magnificent historic properties in the Southwest. Each of our lines of business place customer experience on the forefront of our mission in preservation and sustainability. We are dedicated to offering our guests the finest hospitality experience where we strive to consistently exceed expectations.

The Butcher is responsible for all proteins that enter the restaurant space. You will break down whole animals as well as prime cuts we use. Your duties will include suppling the AM, PM and Event space with the required meats and charcuterie needed. This includes curing, brining, and smoking.

Position Type: Full-time, non-exempt

Duties & Responsibilities

  • Be on time and ready to work
  • Set up the kitchen space daily
  • Ensure Sani-buckets are set up and maintained throughout the shift
  • Work clean and sanitize the work space before and after shift
  • Open the kitchen and bring it to life
  • Check the meat walk-in for proper temperature, cleanliness and organization
  • Prep all proteins needed for Event, AM and PM shifts
  • Maintain the walk-in space for proper food rotation and storage
  • Re-ice the fish twice daily: Once during opening and once at the close of shift
  • Change any containers or inserts that have pooled blood
  • Go over Charcuterie prep list including sausages, curing of fish and/or red meats
  • Review the Restaurant's prep list for proteins for AM or PM shifts
  • Review Event Resume for proteins need for the week forward
  • Complete prep list for following shifts and checking out with Chef de Cuisine
  • Maintain any equipment related to meat prep and Charcuterie
  • Work directly with Chef de Cuisine and Steward to meet any needs and/or issues for job
  • Prep smart to minimize waste and avoid spoilage
  • Make and maintain all stocks and meat sauces for service

Essential Job Functions

  • Clean food preparation areas, facilities, or equipment
  • Inspect facilities, equipment or supplies to ensure conformance to standards
  • Direct operational or production activities
  • Confer with chefs to determine order specifications
  • Inspect food products
  • Prepare and cut meat, fish and poultry products
  • Estimate material requirements for production


  • The ideal candidate must possess experience in a kitchen environment with a farm to fork background
  • Knowledge to execute basic butchery technique
  • Own and maintain appropriate knives for the job
  • Organized with an attention to detail
  • Self-motivated and able to work in a team environment
  • Exhibit strong verbal and written communication skills and consistently demonstrating the desire to be consistent
  • Able to work in a high stress environment
  • Must be able sit, stand, bend, squat, reach and walk 8 to 10 hours a day
  • Must be able to lift, grasp, carry 50 lbs. in short intervals throughout the day
  • Must be willing and have the ability to work a varied schedule to include evenings, weekends and holidays

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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