Butcher

Job Description

Job Description – Butcher

Job Title: Butcher

Department: Production / Meat Processing

Reports To: Plant Supervisor / Production Manager

Location: CayeySummary

The Butcher is responsible for preparing, cutting, deboning, and portioning meat according to company standards, ensuring quality, freshness, hygiene, and proper presentation of the product. The role requires compliance with food safety regulations, occupational hygiene standards, and customer service, ensuring products meet consumer expectations and applicable regulations.Duties and Responsibilities

Cut, debone, slice, and prepare different types of meat (beef, pork, poultry, etc.) according to specifications.

Maintain adequate inventory of meat products and report replenishment needs.

Ensure proper product rotation (FIFO) and monitor expiration dates.

Keep the work area clean, organized, and in compliance with safety and hygiene regulations.

Safely use and maintain tools and equipment (knives, saws, grinders, etc.) in optimal condition.

Meet company quality and product presentation standards.

Assist in customer service, providing information and recommendations on cuts and meat preparation.

Follow occupational safety policies and use of personal protective equipment (PPE).

Participate in physical inventories and report discrepancies to immediate supervisor.

Perform other related duties as assigned by supervisor or manager.Skills and Abilities

Knowledge of cutting, deboning, and meat preparation techniques.

Ability to work in cold and physically demanding environments.

Attention to detail to ensure uniform cuts and product quality.

Basic communication and customer service skills.

Compliance with food hygiene and safety practices.

Teamwork and results-oriented mindset.Education and Experience

High school diploma or equivalent.

Previous experience as a butcher, preferably in supermarkets, processing plants, or food service businesses.

Knowledge of food safety regulations (HACCP, FDA, USDA, or local equivalents).Working Conditions

Cold environment (refrigeration and freezer rooms).

Use of cutting tools and specialized machinery.

Physical work, including lifting boxes/pieces of meat up to 50 lbs.

Rotating shifts, weekends, and holidays as required by operations.

Full-time