Prep Cook

Butcher

The Butcher is responsible for the processing, cutting, and preparation of meat products to meet the quality standards of the establishment. This role involves ensuring the proper handling and storage of meat, maintaining a clean and organized work environment, and providing excellent customer service.

Key Responsibilities:

1. Meat Processing and Cutting:
   • Receive and inspect meat products upon delivery, ensuring they meet quality and safety standards.
   • Cut, trim, and prepare meat cuts (e.g., steaks, chops, roasts) according to customer specifications or store standards.
   • Grind, bone, and portion meats as required.
2. Product Preparation:
   • Prepare value-added products such as fish, meats, poultry and specialty cuts.
   • Ensure all prepared products are properly labeled with ingredient information and expiration dates.
3. Food Safety and Hygiene:
   • Adhere to food safety regulations and hygiene standards to prevent contamination and ensure the quality of meat products.
   • Maintain cleanliness of work areas, equipment, and tools, including regular sanitization and proper disposal of waste.
   • Follow proper procedures for the storage and handling of meat to maintain freshness and safety.
4. Inventory Management:
   • Monitor stock levels and manage inventory to ensure an adequate supply of meat products.
   • Assist with ordering and receiving meat products, and report any issues related to inventory or quality to the supervisor.
5. Equipment Operation and Maintenance:
   • Operate and maintain meat processing equipment, such as super freezers, grinders, and slicers.
   • Ensure all equipment is in good working order and report any malfunctions or needed repairs.
6. Compliance and Documentation:
   • Keep accurate records of meat processing activities, including weights, cuts, and sales.
   • Comply with health and safety regulations and company policies related to meat processing and handling.

Qualifications:

• Previous experience as a butcher or in a similar role is preferred, but not always required.
• Knowledge of meat cuts, processing techniques, and food safety standards.
• Ability to handle sharp tools and equipment safely.
• Strong attention to detail and ability to work with precision.
• Good communication and customer service skills.
• Physical stamina to handle the demands of the job, including standing for long periods and lifting heavy items.

Physical Requirements:

• Ability to lift and carry heavy items, such as large cuts of meat or equipment.
• Manual dexterity for handling knives and other butchering tools.
• Stamina to work in a physically demanding environment.

Additional Skills (optional but beneficial):

• Culinary training or certification related to butchery.
• Experience with specialty meats or value-added product preparation.
• Knowledge of various meat cuts and preparation techniques.

Licenses or Certificates:

• Ability to obtain any government required licenses or certificates.

Grooming:

• All employees must maintain a neat, clean, and well-groomed appearance.

(Specific standards are available).

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological).