Job Description: Butcher

Overview, Responsibilities, and Qualifications

Position Summary

A Meat Butcher is responsible for preparing a variety of meat products for sale or consumption by cutting, trimming, deboning, and portioning meats according to established standards. The butcher ensures the highest standards of cleanliness, safety, and product quality, serving both retail and wholesale customers. This role requires a strong understanding of meat cuts, handling, and storage, as well as a commitment to customer service.

Primary Responsibilities

• Cut and trim beef, following specific guidelines and customer requests.
• Weigh, package, and label meat products for display or delivery.
• Maintain proper inventory levels by monitoring stock, ordering supplies, and rotating products to ensure freshness.
• Operate and maintain butchering equipment and machinery in accordance with safety standards.
• Ensure work area, tools, and equipment are cleaned and sanitized regularly to comply with food safety regulations.
• Follow all company policies and regulatory guidelines regarding hygiene, health, and safety.
• Inspect meat products for quality, freshness, and compliance with health standards.
• Dispose of waste materials safely and according to company and government regulations.
• Support training employees

Required Skills and Qualifications

• High school diploma or equivalent; formal training in meat cutting or food preparation is a plus.
• Proven experience as a butcher or in a similar meat-preparation role preferred.
• Knowledge of various meat cuts, preparation methods, and food safety standards.
• Physical stamina and strength to lift heavy products and stand for extended periods.
• Excellent hand-eye coordination and knife-handling skills.
• Strong attention to detail and commitment to quality.
• Good communication and customer service skills.
• Ability to work as part of a team in a fast-paced environment.
• Flexibility to work early mornings, evenings, weekends, and holidays as needed.