Job Summary:
The Butcher will cut, trim, and prepare meat for use or sale in grocery stores or restaurants.
Supervisory Responsibilities:
- None.
Duties/Responsibilities:
- Operates meat processing equipment.
- Uses hand tools and power equipment to cut meat to specifications.
- Tenderizes, packages, weighs, labels, and prices meat products.
- Vacuum pack meat for distribution.
- Evaluates quality control and ensures workspace is kept sanitary.
- Ensures products comply with all U.S. Department of Agricultures (USDA) guidelines.
- Receives and stores meat when it is delivered and ensures its quality and freshness.
- Notifies manager of any problems or issues that could affect the quality of meat products sold to customers.
- Meets productivity, accuracy, and quality standards.
- Performs other duties as assigned.
Required Skills/Abilities:
- Excellent communication skills and focus on customer service.
- Familiarity with USDA guidelines.
- Ability to operate band saws and other meat-cutting equipment.
- Excellent organizational skills and attention to detail.
- Ability to fulfill customer orders efficiently and accurately.
Education and Experience:
- At least one years of experience in meat cutting, packaging, and food handling preferred.
Physical Requirements:
- Prolonged periods of standing.
- Must be able to lift 50 pounds at a time.
- Must be able to work near animal carcasses, blood, and other animal fluids.
- Ability to tolerate temperatures in the workspace that fluctuate between extreme cold and extreme heat.