Master Butcher Trainer

Brief Description

The Master Butcher Trainer is a highly skilled butcher with extensive experience in all aspects of meat cutting, processing and quality control. This role will be responsible for training and mentoring butchers for Baldor’s Golden Meat division, ensuring they meet high standards of meat handling, proper cuts and food safety regulations, often by demonstrating techniques, providing hands-on instructions and assessing their progress across various meat products and butchering processes.

Responsibilities:

• Design and deliver comprehensive training programs covering all aspects of butchery, including basic cuts, advanced techniques, meat selection, quality control, food safety procedures and proper use of butchering equipment.
• Demonstrate proper meat cutting techniques, including trimming, portioning, creating specialty cuts and providing individual feedback to trainees.
• Assess trainee proficiency through practical demonstrations, evaluating knife skills, meat handling techniques, and adherence to food safety guidelines.
• Provide ongoing support and guidance to trainees, addressing individual learning needs and helping the butchers overcome challenges.
• Work closely with inventory control and monitor/maintain high standards of quality in all meat products produced by butchers ensuring consistency and customer satisfaction.
• Stay current with industry trends, regulations and best practices regarding meat processing and food safety, incorporating updates into training programs.
• Ensure all butchers maintain up-to-date safety regulation training and follow proper sanitation procedures that adhere to food safety regulations.
  
  

Requirements:

• Excellent communication skills, ability to clearly explain complex concepts and provide effective demonstrations.
• Capacity to motivate and guide trainees, fostering positive learning environment.
• Thorough understanding of food safety regulations and best practices for meat handling
• Bi-lingual (English & Spanish) a plus.
• Demonstrated understanding of lean manufacturing principles.
  
  

Physical Abilities:

• Ability to lift objects weighing up to 50 lbs.
• Standing or walking for long periods of time, up to 8 hours.
• Bending, stooping, squatting, reaching and kneeling.
• Ability to work in a wet and cold environment.
• Ability to work a flexible schedule including nights, weekends, and holidays as needed.
• Able to work closely with others and individually.
  
  

Technology Skills:

• Inventory Management system.
• Proficient with Microsoft Office applications and computer technology including (Word, Excel, Power Point and Outlook).
  
  

Work Environment:

• Ability to work onsite at Golden Meat Warehouse.
• Ability to work in cold environment with temperatures averaging between 36 – 38 degrees without reasonable accommodation.
• Ability to work in fast-paced meat packing facility.
• May be exposed to loud machinery and equipment.