Job Description: Butcher

Position: Butcher Department: Meat Department, Grocery Store, or Butcher Shop

Reports To: Meat Department Manager or Store Manager or Executive Chef

Job Summary: A Butcher is a skilled professional responsible for the preparation and
processing of various types of meat products. Working in a meat department,
grocery store, or specialized butcher shop, the Butcher plays a vital role in ensuring
that customers receive high-quality and properly cut meat products. They are experts
in meat handling, cutting, and ensuring food safety standards are met.

Key Responsibilities:

1. Meat Preparation: Receive, inspect, and prepare various cuts of meat, including beef,
pork, lamb, poultry, and seafood, following specific customer requests or standard
procedures.
2. Butchering and Cutting: Utilize knives and other cutting equipment to portion, trim,
and debone meat according to established specifications or customer preferences.
3. Packaging and Display: Properly package, label, and display meat products in an
attractive and hygienic manner, adhering to food safety regulations.
4. Inventory Management: Monitor meat inventory levels, place orders when necessary,
and rotate stock to ensure freshness and reduce waste.
5. Customer Service: Assist customers in selecting the right cuts of meat, providing
information on cooking methods, recipes, and handling tips.
6. Meat Quality Assurance: Inspect meat products for quality, ensuring that they meet
the store's standards for freshness, appearance, and tenderness.
7. Food Safety: Follow strict hygiene and sanitation standards to prevent cross-
contamination and maintain a clean work area.
8. Equipment Maintenance: Regularly clean and maintain butcher equipment, such as
knives, grinders, saws, and slicers, to ensure safe and efficient operation.
9. Meat Processing: Prepare specialty items like sausages, marinated meats, and other
value-added products.
10. Adherence to Regulations: Comply with health and safety regulations, meat handling
guidelines, and store policies at all times.
11. Waste Reduction: Minimize waste by efficiently using all parts of the animal and
properly disposing of unusable portions.
12. Work with Suppliers: Coordinate with meat suppliers to ensure the timely delivery of
fresh and high-quality products.
 Qualifications and Requirements:

 Previous experience as a Butcher or in a meat processing environment is preferred.

 Knowledge of different meat cuts and butchering techniques.
 Understanding of food safety regulations and proper handling of meat products.
 Physical stamina and the ability to lift heavy objects (meat cuts and equipment).
 Attention to detail and precision in meat cutting and preparation.
 Good communication skills and the ability to interact with customers in a friendly
and helpful manner.
 Ability to work in a fast-paced environment while maintaining quality and accuracy.
 Willingness to work flexible hours, including weekends and holidays.
 Familiarity with various meat processing equipment and the ability to operate them
safely.

Note: The job responsibilities and requirements for a Butcher may vary depending on
the size and type of establishment they work in. In larger supermarkets or grocery
stores, Butchers may have specialized roles, while in smaller butcher shops, they may
handle a broader range of tasks. Additional certifications or training in meat
processing and handling can be advantageous for career advancement within the
field of butchery.