Head Butcher

Whole-Carcass Processing: Demonstrated ability to break down whole beef carcasses, including sides and quarters, into primal, sub primal, and retail cuts. Professional Butchery: Expert knowledge of beef, pork, and other proteins, including fabrication, deboning, trimming, portioning, and specialty cuts.

Benefits:

• Health insurance
• Paid time off
• 401(k) matching
• Dental insurance

Key Responsibilities

• Whole-Carcass Processing: Demonstrated ability to break down whole beef carcasses, including sides and quarters, into primal, sub primal, and retail cuts.
  
  
• Professional Butchery: Expert knowledge of beef, pork, and other proteins, including fabrication, deboning, trimming, portioning, and specialty cuts.
  
  
• Slaughter Experience: Previous experience with humane livestock slaughter, carcass dressing, and processing is highly desirable.
  
  
• Yield Management: Maximize usable product, minimize waste, and maintain accurate cutting yields.
  
  
• Inventory & Forecasting: Manage meat inventories, production planning, purchasing, and forecasting using inventory management systems.
  
  
• Cost Controls: Monitor food costs, product yields, labor efficiency, and profitability.
  
  
• Quality & Food Safety: Maintain strict USDA, HACCP, sanitation, temperature-control, and food-handling standards applicable to the operation.
  
  
• Team Leadership: Train, coach, supervise, and develop team members in professional meat-cutting techniques and safe equipment operation.
  
  
• Production Management: Coordinate daily processing schedules, restaurant orders, and product distribution.
  
  
• Equipment Maintenance: Ensure proper operation, cleaning, and maintenance of saws, grinders, slicers, vacuum sealers, and other processing equipment.
  
  

Required Qualifications

• Proven professional experience as a butcher, meat cutter, or meat-processing supervisor.
  
  
• Strong experience processing whole beef carcasses and breaking down whole muscles.
  
  
• Extensive knowledge of beef anatomy, primal and sub primal cuts, and meat fabrication.
  
  
• Proficiency in knife skills, boning, trimming, and portion control.
  
  
• Previous management or team leadership experience.
  
  
• Understanding of meat yields, costing, inventory systems, and production forecasting.
  
  
• Knowledge of food safety regulations and sanitation requirements.
  
  
• Ability to work in a physically demanding, refrigerated processing environment.
  
  
• Strong organizational, communication, and problem-solving skills.