Butchery Manager (mon-fri)
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Start free — we apply for you →Butchery Manager - Monday to Friday
Key Responsibilities
Perform professional cutting, trimming, boning and portioning of meat.
Prepare and process a wide variety of meats, including: Beef, Lamb, Pork. Chicken and processed meat products where applicable.
Produce retail-ready cuts and valueadded meat products.
Ensure excellent product presentation and display standards.
Maintain high standards of hygiene, food safety and sanitation.
Operate and maintain butchery equipment safely and efficiently.
Monitor stock rotation and minimise waste.
Assist with stock control, receiving and quality inspections.
Provide excellent customer service and product advice.
Work effectively within a team while maintaining productivity and quality standards.
Requirements
Minimum 5 years'' experience as a qualified or experienced butcher.
Extensive knowledge of meat cuts, trimming and portion control.
Experience in a retail or full-service butchery environment.
Excellent knife skills and meat cutting techniques.
Knowledge of food safety, hygiene and HACCP principles.
If you have a passion for quality meat preparation and take pride in your workmanship, we would love to hear from you.
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