Butcher

The Butcher reports to the Head Butcher and is responsible for maintaining CPJ's Meat Plant department standards. He/she is responsible for producing raw meat products according to specifications provided by the Plant Manager.

Duties and responsibilities

• Prepares all meat products in accordance with standard specifications
• Ensure that all personal health and safety procedures are followed at all times
• Maintains and ensures the quality and standards of meat cuts in the plant
• Ensures that all meat products processed conform to public safety regulations and standards established by regulatory bodies e.g. Bureau of Standards, Ministry of Health
• Assists with the proper storage and handling of the meat products.
• Ensures that all butchering machinery and equipment are used in accordance with the manufacturer’s recommendations and standard operating procedures.
• Ensures the equipment and work areas are cleaned to maintain health and sanitation standards
• Follows the FIFO practices to utilize all meat products.
• Works directly with the Quality Assurance Department in ensuring product quality and food safety.
• Effectively completes all other activities as delegated by the supervising authorities
• Complies with all health, sanitation, and legal regulations

Knowledge, Skills & Abilities

• Well organized and methodical approach to work and the work environment
• Should possess good written and verbal communication skills
• Ability to develop and maintain good relationships with direct reports and managers
• Should be compliant with using all tools and equipment for cutting meat and possess the awareness of food preparation procedures and techniques.
• Ability to work flexible hours as the needs of the plant dictates
• Ability to work within Company Policies and Guidelines
• Knowledge and understanding of Health and Safety Regulations
• Valid Food Handlers Permit

Education & Experience

• Secondary school-leaving certificate
• At least 5 CXC subjects would be a distinct advantage
• Meat handling/processing certification would be an asset
• At least 1 years’ experience as a Butcher
• At least three years’ experience in a similar capacity in a HACCP certified food processing and/or distribution company
• Knowledge of Bureau of Standards regulations, HACCP and GMP
• Sound knowledge of carcass fabrications to determine primal and sub-primal cuts of all animal protein
• Possess previous experience supervising and developing team members