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.