BUTCHER JOB DESCRIPTION

Knowing your primal cuts from your portion cuts is table stakes. The Butcher in a retail grocery setting is the person who holds the counter to a standard that customers notice and auditors verify - from planogram compliance to PPE adherence and yield reporting. This role owns the full counter operation within the store's meat department, answering to department or area management while serving a high-volume, daily-service customer base. No two shifts are identical, but the standard never moves.

As the Butcher, you prepare and present a retail meat counter that meets both customer expectations and store compliance requirements, cutting and processing product across beef, pork, and poultry categories. You operate within the store's meat department under area or department management, maintaining food safety standards, accurate labeling, and product rotation across every shift.

Career Impact: Mastery of retail butchery - spanning portion control, yield value calculation, and planogram execution - builds a specialist credential that transfers across grocery, specialty retail, and food service environments.

Business Impact: Accurate cutting, labeling, and rotation directly affects shrink rates, food safety audit outcomes, and the customer's repeat purchase decision at the counter.

Growth Opportunity: Experience managing counter compliance, mentoring junior staff, and coordinating with area managers positions candidates for department lead and meat department manager roles.

• Cut, bone, trim, and prepare standard and value-added cuts of meat and poultry to store specifications and yield standards.
• Prepare and present counter displays in compliance with in-store planograms and seasonal presentation guidelines.
• Weigh, label, wrap, and package all products accurately to ensure correct pricing and weight for customers.
• Perform stocktaking and product rotation across meat cases and storage coolers to minimize shrink and maintain freshness.
• Monitor and enforce PPE requirements, knife safety protocols, and hygiene standards throughout every shift.
• Report accidents, near misses, equipment defects, and product quality issues to area or department management promptly.
• Clean and sanitize the service counter, preparation area, and all equipment to meet food safety guidelines.
• Support internal and external audits by cooperating with inspectors and implementing corrective actions as directed.

• High school diploma or equivalent, or equivalent work experience.
• 1 or more years of butchery or meat counter experience in a retail grocery, supermarket, or specialty butcher shop setting.
• Demonstrated knowledge of various cuts, sizes, and species of beef, pork, and poultry.
• Ability to work in controlled cold environments between 32 and 50 degrees Fahrenheit for extended periods.
• Ability to lift up to 100 lbs regularly and perform prolonged standing, bending, and repetitive physical tasks.
• Strong customer service and verbal communication skills for daily guest interaction at the counter.
• Proficiency with hand knives and power cutting equipment including band saw, slicing machine, and power grinder.
• Availability to work varied shifts including weekends, holidays, and rotating schedules as required by store operations.

• Previous experience coordinating seasonal planogram changes with store or area management.
• Demonstrated ability to calculate yield values and report waste in compliance with store reporting requirements.
• Bilingual proficiency in English and Spanish, supporting service to diverse customer bases in retail environments.
• Prior experience training or guiding junior counter staff in safe knife handling and product preparation procedures.

• Counter shrink rate, measuring how accurately product is cut, rotated, and labeled to specification.
• PPE and hygiene audit score, reflecting consistent compliance with food safety and workplace safety standards.
• Planogram adherence rate, tracking how accurately counter displays match store-issued specs each shift.
• Customer complaint volume at the meat counter, indicating product quality and service consistency.
• Product rotation accuracy, measured by frequency of dated product found out of compliance during inspections.
• Typical tools: Hand knives and band saw (commonly standard trade knives); power equipment (commonly slicing machine, power grinder)

• Base Salary Range: $36,000 to $52,000 per year, varying by market and store volume.
• Bonus: Store-level performance bonuses where applicable, typically modest and infrequent.
• Equity: Not typically offered at this level in retail grocery settings.
• Health Benefits: Medical, dental, and vision coverage standard for full-time positions.
• PTO: 10 to 15 days annually, plus paid holidays per store policy.
• Common Perks: Employee store discount, union membership where applicable, uniform and PPE provided.

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Reasonable accommodations are available to qualified individuals with disabilities throughout the application and employment process - requests may be submitted at any time. Employment in this role is contingent on successful completion of a background check and, where required by applicable law, a pre-employment health screening. All applicants are considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under federal, state, or local law. Candidates must be authorized to work in the United States prior to their start date.

The Butcher owns day-to-day operations of the retail meat counter, cutting, trimming, and preparing standard cuts and value-added products in compliance with butchery standards and food safety requirements. Working within the store team and reporting to the Area Manager, this role safeguards product quality and delivers consistent customer service that supports sales performance and audit compliance.

Key Responsibilities

• Manage day-to-day operations of the retail meat counter with consistency and compliance to butchery standards.
• Cut, bone, trim, and prepare standard cuts of meat and poultry according to specifications.
• Prepare and present counter displays adhering to in-store specs and planograms.
• Provide excellent customer service and offer suggestions for meal preparation and cooking techniques.
• Perform stocktaking and rotation of product in meat cases and storage coolers.
• Weigh, label, wrap, and package meat orders accurately for customers.
• Ensure compliance with PPE requirements, knife safety, hygiene, and quality standards.
• Report accidents, near misses, equipment breakages, and product issues to management.
• Cooperate with internal and external audits and implement corrective and preventative actions.

Required Qualifications

• High school diploma or equivalent required.
• Minimum 1-2 years of experience in a butcher shop, supermarket meat counter, or food manufacturing environment.
• Knowledge of various cuts, sizes, and species of meat and poultry.
• Proficiency with knives, band saw, slicing machine, power grinder, and other butchery tools.
• Ability to work in cold environments of 32-38 degrees for extended periods.
• Ability to lift 50-100 lbs on a regular basis and stand for long periods of time.
• Strong communication skills and exceptional customer service skills.
• Bilingual in English and Spanish is a plus.
• Must reside and be eligible for employment in the applicable country.

Embedded within the plant leadership team, the Butcher leads plant-wide planning, coordination, and management of Continuous Improvement initiatives that have broad organizational impact, including training staff on Lean, TPS, TPM, and Six Sigma principles. Working closely with management at all levels, this role drives a cultural transformation toward lean manufacturing that reduces production costs and improves customer satisfaction across the facility.

Core Functions

• Plan, coordinate, and manage plant-wide activities and initiatives focusing on Continuous Improvement.
• Establish and maintain effective relationships with plant leadership to coach and mentor on process improvement.
• Train and develop staff on Lean, TPS, TPM, and Six Sigma principles to create a lean manufacturing mindset.
• Identify new opportunities for process improvement, reduce production costs, and improve customer satisfaction.
• Formulate key recommendations regarding improvements needed to achieve strategic business objectives.
• Monitor and ensure Financial Scorecard and Monthly Plant Reports are maintained and updated.
• Assist in planning and execution of deployment activities for Process Excellence, Reengineering, and Transformation.
• Introduce efficiency measurement and quality improvement tools to monitor and optimize operating processes.
• Perform all functional activities in accordance with Plant Operating Procedures, GPDS guidelines, and BDDS Quality Procedures.

Qualifications and Experience

• Lean, Six Sigma, Kaizen, or equivalent Process Improvement Certification required.
• Demonstrated experience collaborating, consulting, and influencing management in a cross-functional, global environment.
• Strong analytical and critical thinking skills, including business and financial analyses.
• Knowledge of OEE, productivity measurement, and process optimization tools and methods.
• Excellent written, oral, facilitation, and negotiation skills.
• Ability to challenge business leaders at all levels while building relationships and gaining respect.

Reporting to senior leadership within the Bank's Service Delivery area, the Butcher shapes enterprise process improvement by overseeing both large-scale project engagements through the PMO and one-off efforts to streamline operations. Partnering with executives, internal departments, and external vendors, this role builds a measurable culture of continuous improvement that aligns project priorities with organizational goals.

Primary Duties

• Oversee aspects of enterprise process improvement related to Enterprise Projects and one-off process improvement efforts.
• Drive measurable process creation and improvements in target business areas.
• Communicate and gain agreement with senior stakeholders to align project priorities with organizational goals.
• Manage concurrent projects and deliver educational programs to establish a culture of continuous improvement.
• Facilitate discussions with executives and cross-functional groups to identify issues, obtain key decisions, and drive resolutions.
• Develop KPIs, analyze business problems for root causes, and apply process optimization tools such as Lean, Six Sigma, and SIPOC.
• Implement business process management practices throughout the enterprise.
• Elicit cooperation from senior management, internal departments, and external customers and vendors.

Skills and Qualifications

• Experience working in both team-oriented, collaborative environments and independently.
• Knowledge of process optimization methodologies including Lean, Six Sigma, SIPOC, and LSS.
• Strong verbal and nonverbal communication skills with excellent documentation skills.
• Detail-oriented with strong organizational and analytical skills.
• Resilient and able to react to project adjustments promptly and efficiently.

Sitting at the intersection of food production and hands-on craft training, the Butcher delivers daily processing tasks including cutting, boning, trimming, and preparing special sausages and custom orders under the direction of experienced staff. Operating across all areas of the processing floor, this role builds foundational butchery skills that support safe, quality product output to agreed quantities and deadlines.

Duties

• Cut, bone, and trim meat and poultry products using knives, band saw, and other power equipment.
• Clean meats to prepare for processing or cutting.
• Shape, lace, and tie roasts, other meats, and poultry.
• Remove bones from meat and cut carcasses, sides, and quarters.
• Prepare special displays, special orders, and special sausages.
• Grind meats and cut poultry into parts.
• Handle equipment including slicing machine, sausage machine, salami mixer and cooker, power grinder, and band saw.
• Perform other duties as assigned.

Requirements

• High school graduation certificate required.
• Minimum 1 year of butcher experience.
• Ability to recognize various cuts, sizes, and species of meat.
• Strong hand-eye coordination and attention to detail.
• Ability to work under pressure with tight deadlines and lift heavy loads.
• Effective interpersonal and communication skills.

A key member of the retail butchery team, the Butcher leads custom order preparation, vacuum packing, wrapping, and packaging while maintaining product displays and conducting end-of-day clean-up of equipment and work areas. Collaborating across the store with management and customers, this role supports guest satisfaction and store operations through independent workload management and willingness to train others.

Functions

• Prepare orders for customers and perform custom cuts of meat.
• Vacuum pack, weigh, wrap, and package meat orders for customers.
• Perform meat grinding and maintain product displays.
• Conduct end-of-day clean-up of equipment, countertops, and working areas.
• Communicate effectively with customers and provide suggestions for meal preparation.
• Manage multiple priorities independently while maintaining time management and problem-solving.
• Teach and train others as required.

Accountabilities

• Minimum 1-2 years of experience in a butcher shop.
• Ability to work independently and manage multiple priorities.
• Positive, friendly, and self-motivated attitude with a strong work ethic.
• Valid driver's license required.
• Ability to read and converse in English.
• Availability on weekends, shift work, and willingness to work overtime.

Consistent product quality and food safety at the retail meat counter depend on the Butcher, who cuts, bones, and trims all varieties of meat, verifies and unloads deliveries, and rotates product in meat cases to meet company standards. Based within the store's meat department and reporting to department management, this role directly supports customer satisfaction and compliance with food safety guidelines.

Activities

• Cut, bone, and trim all varieties of meat while operating tools safely.
• Verify and unload meat deliveries from trucks.
• Maintain, fill, and rotate products in meat cases.
• Move meat from coolers to the cutting area and return cut meat to coolers.
• Communicate with customers and offer suggestions for meal preparation.
• Ensure product meets company standards and food safety guidelines.
• Maintain and clean the cutting room and equipment to reduce the risk of food contamination.

Technical Qualifications

• Minimum 3 years of experience in meat cutting required.
• Minimum 1 year of meat cutting experience in a relevant role.
• Ability to work in a cold environment and stand for long periods.
• Must currently reside and be eligible for employment in Canada.
• High school diploma or equivalent required.
• Customer service experience is an asset.

As the Butcher, this role centers on guest relations and satisfaction, encompassing greeting and engaging guests, stocking and sanitizing the service counter, and accurately wrapping and labeling products in the fresh meat department. The guest services team relies on this work to maintain product freshness, safety, and counter presentation standards that meet management guidelines on a daily basis.

Operational Focus

• Acknowledge, greet, and engage guests upon entering the department.
• Clean and sanitize the service counter and preparation area to ensure product integrity and guest safety.
• Keep the service counter stocked using proper rotation procedures.
• Wrap and label products accurately with correct price and weight.
• Ensure products are kept fresh and safe for guests.
• Follow daily work schedule and management guidelines for filling and maintaining the fresh meat counter.
• Perform other duties as requested or required by management.

Position Requirements

• Must be 18 years of age or older.
• Ability to lift items weighing up to 100 lbs to a height of 4 feet regularly.
• Ability to stand, bend, lift, squat, climb, and walk for up to 8-10 hours in 50-degree temperatures.
• Ability to read, write, and complete company forms for sales reporting purposes.
• Ability to work in a fast-paced, efficient, and controlled manner.
• Ability to accept supervisory coaching related to performance, work habits, and attitude.

Butcher delivers personalized guest assistance with meat selection, sharing knowledge of preparation and cooking techniques, while chopping, dicing, slicing, grinding, and cutting on a band saw according to guest instructions in a high-volume resort setting. The work directly supports Department of Health compliance, accurate product labeling, and counter stocking standards that sustain the resort's food service quality across varied shifts including weekends and holidays.

Key Deliverables

• Assist guests with meat selection and share knowledge of preparation and cooking techniques.
• Chop, dice, slice, grind, cut on band saw, and butcher meats according to guest instructions.
• Weigh, label, and package meats accurately.
• Display and store food in appropriate temperature conditions per Department of Health standards.
• Stock the counter neatly and accurately per the pricing menu and inform management when quantities are low.
• Clean the workstation thoroughly after each use.
• Perform other job-related duties as requested.

Knowledge Skills and Abilities

• High school diploma or equivalent required.
• Minimum 1 year of relevant butcher or meat counter experience.
• Previous experience in a high-volume retail or resort setting preferred.
• Good knife skills and basic math skills.
• Excellent communication and customer service skills.
• Ability to work varied shifts including weekends and holidays.
• Bilingual in English and a secondary language preferred.

The Butcher owns the full livestock slaughter and carcass processing cycle, including skinning, cleaning, trimming, splitting, and cutting primal portions for institutional, commercial, and wholesale use in a regulated industrial environment. Working within a manufacturing team and subject to medical and background clearance requirements, this role upholds safety, quality, and compliance standards that underpin the facility's production output in Canada.

Areas of Ownership

• Slaughter livestock using stunning devices and knives in accordance with applicable regulations and religious laws.
• Skin, clean, and trim carcasses and remove viscera and other inedible parts.
• Split carcasses into smaller portions to facilitate handling.
• Cut beef carcasses, sides, and quarters into primal cuts for further processing or packaging.
• Remove bones from meat and cut into specific cuts for institutional, commercial, or wholesale use.
• Remove skin, excess fat, bruises, and other blemishes from carcasses or meat portions.

Professional Experience

• Completion of secondary school may be required.
• Ability to work under pressure and meet tight deadlines in a fast-paced environment.
• Attention to detail with excellent hand-eye coordination and decision-making skills.
• Commitment to safety, quality processes, and reliability.
• Basic English communication skills.
• Must pass company medical examination and criminal background check.