Head Butcher

Job Title: Head Butcher

Department: Operations

Reports To: Operations Manager

Job Summary:

The Head Butcher oversees all aspects of meat preparation, processing, and presentation. They are responsible for ensuring high-quality cuts, efficient operations, compliance with hygiene standards, and effective team management. This role demands advanced butchery skills, strong leadership, and a focus on customer satisfaction and operational efficiency.

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Key Responsibilities:

1. Meat Preparation and Processing:

Perform advanced butchery tasks, including cutting, deboning, trimming, and portioning meat.

Ensure optimal utilization of all meat products to minimize waste.

Develop and implement portion control systems.

2. Inventory Management:

Monitor inventory levels and ensure the availability of required cuts and products.

Coordinate with suppliers for timely procurement of high-quality meat.

Inspect meat deliveries for quality, freshness, and compliance with company standards.

3. Team Leadership:

Train, mentor, and supervise butchery staff, ensuring consistent skills and performance.

Schedule shifts and manage workload distribution for the butchery team.

Conduct regular performance evaluations and address employee concerns.

4. Quality Assurance and Compliance:

Maintain high standards of hygiene, cleanliness, and food safety in the butchery area.

Ensure compliance with local health and safety regulations and company policies.

Regularly inspect tools and equipment to ensure proper functionality and safety.

5. Customer Service and Relations:

Collaborate with the sales team to meet customer preferences and special requests.

Provide guidance on meat selection, preparation, and cooking methods when necessary.

Assist in resolving customer complaints or issues related to meat products.

6. Operations and Reporting:

Optimize workflow for maximum productivity and efficiency.

Maintain accurate records of inventory, sales, and waste.

Report operational challenges and suggest improvements to management.

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Qualifications:

Proven experience as a butcher, with at least 3–5 years in a leadership role.

Advanced skills in meat cutting, preparation, and preservation.

In-depth knowledge of meat products, anatomy, and industry standards.

Familiarity with food safety regulations and HACCP principles.

Strong organizational, problem-solving, and communication skills.

Ability to lead and inspire a team in a fast-paced environment.

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Physical Requirements:

Ability to stand for extended periods and handle heavy equipment.

Comfortable working in cold environments (e.g., r

This job description provides a framework for the responsibilities and

qualifications expected of the Head Butcher, aligning their role with the company's mission and standards.