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We're hiring Front of House positions!

Front of House Staff Job Description

The Herbivorous Butcher strives to create small-batch, locally-sourced, all-natural vegan meat and cheese alternatives that are always fresh, flavorful, and protein-rich. We pride ourselves on a commitment to produce products of the highest quality while also creating an inclusive environment where everyone feels welcome. We’re seeking like minded individuals who have a passion for food, helping people, and developing a sustainable business to make a positive impact on the community they live in.

We’re seeking hourly staff members both for full-time (40/hrs) and part-time (15-20) positions to join our team when our vegan butcher shop opens in January.

Responsibilities include, but are not limited to, the following:

  • Providing premier customer service, which includes greeting customers and responding to questions they may have about our products
  • Maintain high standards for product freshness and sanitation
  • Dynamically selling of product by providing customers with information needed to make product-related decisions
  • Selecting and packaging products ordered by customers
  • Filing, maintaining and rotating products and displays
  • Operating cash registers and keeping the FOH area clean and organized
  • Assisting in other duties, as assigned

Required Qualifications:

  • 18 years of age or older
  • able to deliver friendly, courteous, prompt customer service
  • able to read, write and perform simple math problems
  • able to interpret, understand and follow instructions and solve problems
  • able to arrive on time ready to work when scheduled
  • able to lift 50 lbs.

Preferred qualifications are as follows:

  • food preparation experience
  • able to work well with others as a team member
  • a passion for serving people

Work Conditions: Front of House staff’s duties are performed primarily in the Deli department. Work includes walking, standing for prolonged periods, and lifting deli products weighing up to 50 pounds. Duties also include frequent interaction with customers and associates.

If you’d like to apply please submit your resume with references by Sunday December 27th to: jen@theherbivorousbutcher.com

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One Year Kickstarter Anniversary!

It's been one year since our Kickstarter campaign successfully closed and we wanted to say THANK YOU to everyone who supported us then and over the past twelve months.

Your words of encouragement help us to get through long days in the kitchen and push us to get our brick and mortar open as soon as possible. We couldn't do this without your love and support!!

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Blueberry Pancakes with Bacon

Today we're sharing a delicious recipe for blueberry pancakes paired with our maple glazed bacon. Great for breakfast, brunch, or anytime you're craving a stack of tasty vegan pancakes!

      for the pancakes
      1 flax egg (1 T ground flax + 3 T water)
      3/4 c fresh ground wheat flour
      1/4 c fresh ground oat flour
      1 T raw sugar
      3 t baking powder
      a pinch or two of salt
      3/4 c + 1-2 T (depending on the consistency of the flour you grind) nondairy milk (coconut)
      1/2 c blueberries
      *if you are using this recipe as a canvas for another type of pancake (i.e., not blueberry), consider adding 1-2 T of some combination of olive and coconut oil - with the blueberries you don't miss the oil, but with almost any other type (e.g., banana and walnut, chocolate chip, etc), you almost certainly will miss the oil.

            for the compote
            1 c fresh or frozen blueberries and blackberries (or raspberries if its still spring/summer)
            1 T lemon juice
            a sprinkle of sugar
            1/2 - 3/4 c water
            1 tsp cornstarch
            for the coconut cream

            for the coconut cream
            1 can of coconut cream, chilled
            1. whisk the flax egg and let it sit
            2. grind the flour if you haven't yet - i use a vitamix, but use whatever works for you (or skip this step if you bought flour)
            3. stir all the ingredients together. add a little more milk until the batter is the desired consistency (i like pretty thick but pour-able)
            4. heat a cast iron griddle, add a little coconut oil, and pour the pancakes. add the strips of vegan bacon to the other end of the griddle.
            5. flip, remove, enjoy
            for the compote
            1. add all the ingredients to a pan (minus the cornstarch) with medium heat
            2. stir while the pancakes cook
            3. add a little cornstarch to thicken it to the desired consistency
            for the coconut cream
            1. add the thickest cream to a chilled bowl (using a chilled bowl will help the cream hold its consistency)
            2. whip it - either a whisk or beaters. or just a spoon if you feel lazy and hungry
            3. assemble and enjoy :)
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