A Butcher or Meat Cutter butchers cows, pigs or other animals for meat and prepares different cuts of meat for retail or wholesale customers or for a food processing company.
Responsible for expertly cutting, preparing, and merchandising various types of meats to meet company standards, ensuring quality, safety, and presentation. The position involves following established recipes, pricing, wrapping, and stocking meat products, as well as maintaining cleanliness and safety protocols.
Key Responsibilities:
Cut, weigh, and portion meats for retail sale. Produce value-added products like sausage and tray meats. Bone and trim carcass sections to specified cuts. Assist with pricing, dating, and wrapping products. Maintain a clean, attractive, and well-stocked department. Practice suggestive selling and customer engagement. Unloading, stocking merchandise, and notifying management of supply needs. Follow PPE, safety, and food safety guidelines; adapt tasks across departments as needed.
Qualifications & Skills:
High school diploma or GED.
Preferred:
1+ year retail or related experience; meat cutting experience preferred. Ability to read, write, interpret documents, and perform basic math. Detail-oriented with product knowledge and suggestive selling skills.
Physical Requirements:
Ability to lift up to 50 pounds, stand and walk for extended periods, and work in varied temperatures. Reasonable accommodations can be provided for disabilities.
