Butcher

• Holder of Meat Slaughtering Operations NC II certification (Should still be valid in 2026)

• Experience in meat cutting, trimming, deboning, and portioning

• Knowledge of food safety, sanitation, and quality standards

• Ability to operate meat processing equipment safely

• Physically fit; able to work in cold environments

Meat Cutting & Processing

• Cut, trim, and portion meat according to required specifications.

• Debone, slice, and prepare frozen meat products as needed.

• Operate meat processing tools and equipment safely

Quality Control and Food Safety

• Ensure all meat products meet company quality standards.

• Follow food safety and sanitation guidelines to prevent contamination.

• Properly store and label meat products to maintain freshness.

Equipment & Workplace Maintenance

• Clean and sanitize workstations, knives, and volume cutting equipment

• Follow safety protocols to prevent injuries and accidents

• Maintain an organized and hygienic working environment