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Head Butcher
About the Employer
- Parkhill Meats
3900 Elginfield Road, Parkhill, Ontario- hr@parkhillmeats.ca
-
Verified
Head Butcher
About the Employer
- Parkhill Meats
- 3900 Elginfield Road, Parkhill, Ontario
-
Verified
Job Description
The Head/Senior Butcher is responsible for performing advanced meat cutting, trimming, boning, portioning, and preparation of meat products according to customer specifications and company standards. This role requires a high level of skill, product knowledge, and quality awareness, and includes supporting inventory control, food safety compliance, and training or mentoring junior butchers and meat cutters. The Senior Butcher plays a key role in maintaining product quality, consistency, and operational efficiency. Duties and responsibilities: - Cut, trim, bone, and prepare custom and/or standard cuts of meat according to customer orders, production plans, and quality specifications. - Shape, lace, tie, and prepare roasts and specialty meat products as required. - Portion, wrap, label, and package fresh, frozen, or prepared meat products for retail or wholesale distribution, ensuring accuracy and traceability. - Inspect meat products for freshness, quality, and defects; trim excess fat or remove blemishes to meet company standards. - Ensure proper handling, storage, and rotation of meat products in accordance with food safety, temperature control, and sanitation requirements. - Maintain inventory records, monitor stock levels, and report shortages, overages, or quality concerns. - Adhere strictly to Hazard Analysis and Critical Control Points (HACCP), CFIA regulations, and all company food safety and sanitation policies. - Operate and safely use meat-cutting tools and equipment such as knives, saws, grinders, slicers, and vacuum packaging machines. - Train, coach, or support other butchers and meat cutters to ensure consistent workmanship, quality standards, and safe work practices. - Maintain a clean, organized, and safe work area; follow PPE requirements and report hazards or equipment issues promptly. - Collaborate with supervisors, quality assurance, and production teams to meet customer and operational requirements. - Complete required documentation related to production, inventory, and quality control. - Perform other related duties as assigned. Health and Safety: As part of your role, you are expected to uphold all health and safety standards. All employees are required to report any hazards, accidents, or unsafe practices to their supervisor/manager. Commitment to personal and team safety is essential to every role. Job Requirements: - Minimum 3 years of relevant experience in butchery and meat cutting in a retail, wholesale, or commercial meat-processing environment. - Ability to lift and carry meat products weighing up to approximately 25- 50 kg. - Manual dexterity and coordination for precise cutting and handling. - Physical stamina for repetitive, physically demanding work. - Ability to work safely in refrigerated or temperature-controlled environments while wearing required Knowledge and Competencies: - Strong knowledge of meat anatomy, cuts, and quality indicators. - Working knowledge of HACCP, CFIA regulations, and food safety standards. - Understanding of proper meat handling, storage, and inventory control practices. - Ability to train or guide others to maintain quality and safety standards. Skills: - Advanced knife and meat-cutting skills with high accuracy and consistency. - Strong attention to detail and quality control. - Effective time management and ability to meet production or order deadlines. - Clear communication skills for teamwork and training purposes. - Problem-solving skills related to quality, yield, and workflow issues. Attitude and Attributes - Reliable, responsible, and quality-focused. - Team-oriented with a willingness to support and train others. - Physically capable of performing demanding tasks in a fast-paced environment. - Professional, safety-conscious, and committed to continuous improvement. Work Conditions: - Work is performed in a meat-processing or preparation environment with exposure to raw meat products. - Frequent use of sharp tools and meat-processing equipment. - Extended periods of standing, walking, bending, and repetitive motion. - Fast-paced environment with tight deadlines. - Strict adherence to hygiene, sanitation, and food safety protocols is required.