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