Butcher

The butchers at the Belcampo Butchery perform daily duties and undertake various responsibilities consistent with Belcampo values. It is the responsibility of the butchers/meat cutters to fabricate product consistent with orders dictated by the Fabrication and Processing Management. Additionally, the butchers will work above and beyond the minimum food safety guidelines. Our butchers will work well as a team, supporting and contributing to the goals of the overall team.

Job Duties and Responsibilities
1. 70% Cut all species, beef, pork, lamb, poultry and fowl according to Belcampo specs, as well as any custom cutting work as described by the Fabrication Manager, Inventory Manager, and Assistant Processing Manager. Show strong anatomical knowledge of all species. Butchers will perform these tasks in compliance with USDA FSIS regulation as well as our own HACCP requirements.
2. 10% Will maintain company and personal tools and equipment in good working order: keep knives sharp and use all equipment safely and within operating guidelines.
3. 10% Will lead by example in the processing environment by embodying Belcampo’s GMP’s, SOP’s and SSOP’s as set forth by the Fabrication Manager and QC Manager.
4. 5% Will continue to pursue expanding one’s skill set through having an open mind, asking questions, and always striving for excellence. Will take on new positions or skills in the name of cross-training.
5. 5% Will go above and beyond duties described here in order to contribute to a cohesive team; no task is below any employee in the name of being a great teammate.
100%
Job Competencies, Qualifications, and Requirements
Knowledge: – The candidate should have a working understanding of the anatomy of all production species. Extensive experience with retail meat cutting, as well as some knowledge of breaking whole carcass beef, lamb and pork.
– Butchers should have the ability to merchandise an entire animal, post-slaughter, from nose to tail.

– Understanding of production lines and workflow is desired.

– Basic food safety, good personal hygiene / Good Manufacturing

– Basic understanding of HACCP

Skills: – Tool maintenance – keep knives and hooks sharp, clean and in good working order
– Full working knowledge of retail and portion cutting, as well as wholesale primal and subprimal fabrication.

– Workspace organization – natural ability to work clean, organized and efficient.

Abilities: Candidates must be able to:
– Lift 50-75 lbs consistently for a full 8-hour shift

– Take direction well and follow personnel chain of command

– Break all production species and merchandise each into cuts.

– Ability to stand on their feet for up to 10 hours.

– A natural inclination to hustle and move at a manufacturing pace

Minimum Qualifications
– Minimum 5 years cutting beef, pork, and lamb in at least a retail environment, but processing / wholesale experience is preferred
– Experience packing meat is preferred

– High school diploma or equivalent

– Must be 18 years or older

Physical Requirements
– This position requires the ability to work standing for 8+ hours a day, 5 – 7 days a week
– Lift approximately 50 pounds

– Must be 18 years or older