Experienced Butcher - Catering & Hospitality

sunny; Liverpool; On-site; GBP 30,000 - 50,000; Full time

Benefits offered by this job

Competitive salary

28 days holiday incl. bank holidays

Staff discounts

Career progression

Clean, professional environment

Job summary

sunny in Huyton, Liverpool is seeking an Experienced Butcher to join a specialist catering & hospitality supply operation. You will break down whole carcasses, craft premium cuts, and work to tight deadlines in a high-volume, on-site environment.

The ideal candidate has 5–7 years of professional butchery experience, proven knife skills, and a strong understanding of meat quality and HACCP standards. Early starts and Saturday shifts are required as part of a 40-hour week.

Qualifications

• 5–7 years of professional butchery experience (catering or hospitality supply).
• Proven knife skills and carcass breakdown expertise.
• Background in a meat plant environment preferred.
• Strong understanding of meat quality, handling, and presentation.
• Ability to work quickly, cleanly, and accurately under pressure.

Responsibilities

• Prepare bespoke meat cuts from whole carcasses (beef, lamb, pork, poultry).
• Maintain high standards of hygiene and safety (HACCP compliance).
• Meet specific chef and commercial kitchen requirements accurately and efficiently.
• Minimise waste while managing portion control and yields.
• Support smooth daily operations including stock rotation and prep schedules.
• Collaborate with internal teams to ensure timely and correct order fulfilment.

Skills

Knife skills

Carcass breakdown

Teamwork

Working under pressure

Education

NVQ Level 2/3 in Butchery

Food Safety Level 1/2 (desirable)

Job description

sunny in Huyton, Liverpool is seeking an Experienced Butcher to join a specialist catering & hospitality supply operation. You will break down whole carcasses, craft premium cuts, and work to tight deadlines in a high-volume, on-site environment.

The ideal candidate has 5–7 years of professional butchery experience, proven knife skills, and a strong understanding of meat quality and HACCP standards. Early starts and Saturday shifts are required as part of a 40-hour week.