Meat Butcher

Baldor Professional Services, LLC in; New York (NY); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in food services is seeking a skilled Meat Butcher to join their team. This role involves cutting and trimming meat into various portions, ensuring quality inspections, and preparing orders to meet customer specifications. The ideal candidate will have experience in meat preparation and a strong understanding of health and sanitation standards. Join a dynamic team where your skills will contribute to delivering high-quality products and excellent customer service in a fast-paced environment.

Qualifications

• Experience in meat cutting and preparation.
• Knowledge of health and sanitation standards.

Responsibilities

• Cut, debone, and grind meat as per customer specifications.
• Maintain cleanliness and organization of work areas.

Skills

Meat Cutting

Quality Inspection

Inventory Management

Customer Service

Education

High School Diploma

Butchery Certification

Tools

Knives

Meat Grinders

Saws

Job description

Meat Butcher (Food Services)

Overview:

A Butcher is responsible for cutting and trimming meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They prepare meat for sale by weighing, wrapping, and displaying it. The Butcher performs quality inspections and uses tools such as meat grinders, knives, and saws to cut meat into smaller portions, weigh, and package cuts.

Responsibilities:

1. Receive, inspect, and store meat upon delivery.
2. Sharpen knives and adjust cutting equipment.
3. Cut, debone, or grind meat, including preparing orders according to customer specifications.
4. Weigh and wrap meat or meat products for display or customer orders.
5. Clean equipment and work areas to maintain health and sanitation standards.
6. Store meats in refrigerators or freezers at required temperatures.
7. Inspect meat for freshness and quality, checking for spoilage or damage.
8. Monitor inventory and sales trends to anticipate seasonal demands and order meat accordingly.
9. Collaborate with team members to maintain and replenish stock levels.
10. Follow portion control guidelines for cost efficiency and customer satisfaction.
11. Assist with inventory management and product rotation to minimize waste.
12. Adhere to company HACCP, SOP, GMP, and SSOP standards.
13. Maintain records for federal safety inspections.