Job Description

Job Description

Job Description

Job Title: Butcher

Reports to: Meat Manager

Job Summary: A Butcher plays a fundamental role in our culinary team, responsible for preparing, cutting, and packaging meat products to provide our customers with high-quality and well-prepared cuts of meat. Your expertise in butchery, attention to detail, and commitment to food safety and quality will contribute to maintaining our reputation for excellent meat offerings.

Supervisory Responsibilities:

Examples:

· None.

Duties/Responsibilities:

1. Meat Cutting and Preparation:
   • Receive and inspect meat deliveries, checking for quality, freshness, and correct quantities.
   • Use butchering tools, such as knives, cleavers, and saws, to portion, trim, debone, and prepare various cuts of meat according to customer requests and specifications.
   • Utilize proper techniques to maximize yield and minimize waste.
2. Product Knowledge:
   • Demonstrate a deep understanding of different cuts of meat, their characteristics, and the best cooking methods.
   • Provide customers with information and recommendations on meat selection, preparation, and cooking techniques.
3. Sanitation and Safety:
   • Adhere to strict food safety and hygiene standards, ensuring proper handling, storage, and labeling of meat products.
   • Maintain a clean and organized work area, including utensils and equipment used for meat preparation.
4. Inventory Management:
   • Monitor meat inventory levels, rotating stock as needed to ensure freshness.
   • Assist in placing orders to restock meat supplies based on demand and sales trends.
5. Quality Control:
   • Inspect meat products for quality, freshness, and adherence to standards before and after preparation.
   • Discard any meat that does not meet quality standards and report any discrepancies to management.

1. Portioning and Packaging:
   • Weigh, portion, and package meat products for display and sale, ensuring accurate labeling and pricing.
2. Customer Service:
   • Interact with customers, answering questions, providing recommendations, and assisting with special requests or custom cuts.
3. Knife and Equipment Maintenance:
   • Maintain and sharpen butchering knives and other tools to ensure efficient and safe meat cutting.
4. Teamwork:
   • Collaborate with kitchen staff, including chefs and cooks, to ensure a smooth workflow and timely preparation of meat items for menu items.
5. Adaptability:
   • Be prepared to work with various types of meat, including beef, pork, poultry, and potentially exotic meats.

Education and Experience:

• Proven experience as a Butcher or in a similar meat-cutting role.
• Strong knowledge of meat cuts, preparation techniques, and proper handling.
• Understanding of food safety regulations and best practices.

Physical Requirements:

• Excellent knife skills and the ability to use butchering tools effectively.
• Attention to detail and precision in portioning and presentation.
• Physical stamina to stand for extended periods and perform repetitive tasks.
• Strong communication and customer service skills.
• Flexibility to work varied shifts, including weekends and holidays.
• Ability to work well in a team environment and collaborate with kitchen staff.

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