A Butcher/Meat Cutter is responsible for skinning, preparing, cutting, trimming, and packaging various types of meat to the highest standards. The role involves maintaining a clean and sanitary work environment, ensuring the quality of the meat products, and delivering exceptional customer service. The ideal candidate should have strong attention to detail, knowledge of meat processing, and the ability to work efficiently in a fast-paced environment. Key Responsibilities:

• Meat Preparation and Cutting:
  • Cut, trim, and debone meat products such as beef, pork, poultry, and lamb according to customer specifications or store standards.
  • Prepare specialty cuts of meat, roasts, and other prepared meat products.
  • Operate and maintain equipment such as meat saws, grinders, and slicers.
• Quality Control:
  • Inspect meat products for freshness, quality, and appearance.
  • Properly store meat to ensure freshness and prevent spoilage.
  • Ensure all products are labeled and priced correctly.
• Sanitation and Safety:
  • Maintain a clean and organized work area, including all equipment and tools.
  • Adhere to all health and safety regulations, including the proper handling and disposal of meat products.
  • Follow strict hygiene protocols to prevent cross-contamination.

Qualifications:

• Proven experience as a butcher or meat cutter.
• Knowledge of different meat cuts and butchering techniques.
• Familiarity with health and safety standards in food handling.
• Ability to use meat processing equipment safely and effectively.
• Physical stamina to stand for long periods and lift heavy items.

Physical Requirements:

• Ability to lift up to 50 pounds regularly.
• Standing for extended periods.
• Working in cold environments (refrigerated areas).

Education and Experience:

• No formal education needed
• Experience in butchery or meat cutting is a plus.

Working Conditions:

• Work is early morning.
• Work is performed in a refrigerated environment.