Retail Butcher

Key Responsibilities

• Cut, trim, bone, and prepare various meats, including beef, lamb, pork, poultry, and other meat products.
• Prepare sausages, mince, marinated meats, and value-added meat products.
• Display meat products attractively in display cabinets and ensure products are fresh and properly labelled.
• Serve customers, provide product recommendations, and advise on suitable cuts, portion sizes, and cooking methods.
• Operate and maintain butcher equipment, including knives, mincers, bandsaws, and meat slicers, safely.
• Monitor stock levels, rotate products, and minimise waste.
• Receive deliveries, inspect meat quality, and ensure correct storage and temperature control.
• Maintain cleanliness and sanitation of work areas, equipment, utensils, and display cabinets.
• Follow food safety regulations, workplace health and safety procedures, and safe manual-handling practices.
• Assist with stocktaking, ordering supplies, pricing, and general shop operations.
• Work collaboratively with team members to meet customer needs and daily business targets.

Skills and Qualifications

• Previous experience in retail butchery or meat preparation is preferred.
• Strong knife skills and knowledge of meat cuts and preparation techniques.
• Knowledge of food safety, hygiene, and temperature-control requirements.
• Good customer service and communication skills.
• Ability to work efficiently in a fast-paced retail environment.
• Good attention to detail and commitment to product quality.
• Ability to work flexible hours, including weekends and public holidays, where required.
• Relevant butchery qualifications or food-handling training are advantageous.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift and handle meat products and stock safely.
• Ability to work in refrigerated and chilled environments.
• Ability to safely handle sharp tools and operate butchery equipment.

Key Performance Expectations

• Consistent quality and presentation of meat products.
• High standards of food safety, hygiene, and workplace safety.
• Excellent customer satisfaction.
• Accurate stock rotation and effective waste management.
• Reliable teamwork, punctuality, and productivity.

Reporting Structure

Reports to the Store Manager, Head Butcher, or Meat Department Manager.