Butcher

Job
Title:            Meat Butcher 

Department:
    Meat Department

Reports
To:        Meat Department Manager 

FLSA
Status:       Non-Exempt

 

Position
Overview:

The Meat Butcher is responsible for
properly cutting and merchandising all meat, seafood, and poultry in the Meat
Department to meet Oliver’s standards for quality at all times. The Meat
Butcher is also responsible for maintaining sanitation and safety in the
department, as well as serving customers as needed and assisting with questions
regarding preparation and other duties as directed. Support in directing Meat Production
and Customer Service staff

 

Knowledge,
Skills and Abilities Required:


 
Minimum of 1 year as a Journey
     Butcher


·       Must have completed an
apprenticeship to be a full butcher 

·       Advanced product
knowledge 

·       General cooking knowledge


·       Able to easily relate
cooking ideas for product to customers 

·       Must have completed an
apprenticeship to be a full butcher 

·       Excellent communication
skills 

·       Excellent customer
service skills

·       Ability to break carcass
beef, lamb and pork

·       Know attributes of all
species 

 

Responsibilities
& Qualifications:

·       Provide excellent
customer service 

·       Perform all duties of a
Meat Customer Service Clerk 

·       Aid in development and
training of new employees 

·       Cut meat and fish 

·       Aid in ordering product 

·       Provide excellent and
quality service to customers 

·       Explain differing cooking
techniques to customers 

·       Package, weigh and price full
service and self-service products 

·       Use proper rotation in
case 

·       Maintain overall
appearance and replenish ice in display case 

·       Follow established
weights and measures procedures (TARES) 

·       Perform other duties
assigned 

·       Maintain both full and
self-service counters 

·       Perform all BBQ duties

·       Ability to perform all
duties related to marinade and cryovac program

·       Know how to use and
maintain all equipment 

·       Understand and implement all
advertising programs 

 

Requirements:

·       Must be 18 years or older

·       Must be able to follow
instructions and procedures 

·       Must have basic knowledge
of living conditions of animals and the ability to educate the public on these
issues 

·       Demonstrated ability in
knife handling, other cutting equipment and safety procedures

·       Adhere to all Oliver’s
and meat department policies 

·       Follow and enforce all
applicable State of California Health and Safety Codes

·       Able to fulfill all physical
requirements of the position

 

Certificates, Licenses, Registrations



 
Food Handler’s Certification
 
Harassment Prevention Training


 

Physical
requirements: 

The physical demands
described below are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Some requirements may
be modified to accommodate individuals with disabilities:

 

·       While performing the duty
of this job, the employee is regularly required to stand, walk, reach and use
both hands to handle, finger or feel objects

·       The employee must
frequently talk or hear and reach with both hands and arms above and below the
shoulder 

·       The employee is
occasionally required to sit, squat, climb, crawl or kneel 

·       The employee must be able
to bend and twist at waist and neck.

·       The employee must be able
to use their fingers to operate a keyboard or mouse in order to make labels 

·       The employee must be able
to have fine manipulation of fingers and hands while cutting 

·       The employee must
occasionally lift and carry up to or over 50 pounds, team-lift up to 85 pound
items and regularly lift and carry up to 25 pounds a distance of 5–20 feet 

·       The employee must be able
to tolerate repetitive reaching, handling, grasping, pushing, pulling,gripping
and manipulation of hands and fingers in orderto lift, package and display
product 

·       The employee must be able
to tolerate intermittent noise from customers, meat saw and overhead speakers.

·       The employee must be able
to work withmeat and seasoning without suffering negative allergic consequences
that impact performance.

·       The employee must be able
to work around heavy equipment and machinery such as but not limited to: meat
saw and grinder 

·       The employee must be able
to tolerate moderate amounts of blood and chemical fumes from common household
cleaning products 

·       The employee must be able
to occasionally tolerate extremes in temperature while in the freezer, the
refrigerator or at the grill  

·       The employee must wear
gloves and protective eyewear when using a knife or other cutting devices 

·       The employee must wear
non-slip shoes at all times