Position: Butcher Apprentice / Manager in Training
Employment Type: Full-Time
Reports To: Operations Manager / General Manager
Position Overview
We are seeking a motivated and dependable Butcher Apprentice / Manager in Training to learn all aspects of professional meat cutting, butcher shop operations, customer service, and team leadership.
This position is intended for someone who wants to develop a long-term career in the meat industry and eventually take on greater responsibility within the company.
The ideal candidate does not need to be an experienced butcher but must have a strong work ethic, willingness to learn, attention to detail, and the ability to develop into a leadership position.
Butchery Training & Responsibilities
The apprentice will be trained to:
* Identify different beef, pork, lamb, poultry, and specialty cuts.
* Learn proper knife handling, sharpening, and maintenance.
* Break down primal and subprimal cuts safely and efficiently.
* Cut steaks, chops, roasts, stew meat, and other retail products to company specifications.
* Trim meat properly while learning how to maximize yield and minimize unnecessary waste.
* Grind meat and operate grinders, saws, slicers, stuffers, vacuum-packaging equipment, and other processing equipment.
* Learn sausage production and other value-added meat processing.
* Portion, weigh, package, label, and display products accurately.
* Maintain product quality, consistency, and presentation.
* Follow proper product rotation, storage, temperature control, and food-handling procedures.
* Maintain clean and sanitary workstations, equipment, coolers, and processing areas.
* Follow all company food-safety procedures and applicable regulatory requirements.
Manager-in-Training Responsibilities
As training progresses, the employee will learn to:
* Assist with daily opening and closing procedures.
* Organize production and daily cutting priorities.
* Help assign tasks and coordinate workflow among team members.
* Monitor product quality, portioning, yields, and waste.
* Assist with inventory counts and product ordering.
* Learn product costing, pricing, margins, and inventory control.
* Maintain appropriate stock levels for the retail case and production department.
* Help train and supervise employees.
* Ensure employees follow sanitation, food-safety, workplace-safety, and company procedures.
* Handle customer questions, special orders, and service issues professionally.
* Communicate production needs, staffing issues, equipment problems, and inventory concerns to management.
* Develop the ability to oversee butcher shop operations when senior management is unavailable.
Leadership Expectations
Because this position is being developed for future management, the employee is expected to:
* Lead by example.
* Be dependable and punctual.
* Take ownership of assigned responsibilities.
* Communicate clearly and respectfully with employees and customers.
* Accept coaching and apply feedback.
* Identify problems and bring potential solutions to management.
* Maintain high standards even when working without direct supervision.
* Treat employees fairly and professionally.
* Protect company inventory, equipment, recipes, procedures, and other business information.
* Continue developing knowledge of meat cutting, merchandising, food safety, customer service, and business operations.
Qualifications
Previous meat-cutting experience is helpful but not required for the right candidate.
Candidates should have:
* Strong work ethic and willingness to learn.
* Reliable attendance and punctuality.
* Good communication and customer-service skills.
* Ability to follow detailed instructions and established procedures.
* Ability to work independently after receiving proper training.
* Basic math skills for weights, pricing, yields, inventory, and production.
* Ability to work in a fast-paced environment while maintaining quality and safety standards.
* Interest in developing leadership and management skills.
Physical Requirements
This position requires the ability to:
* Stand and work on your feet for extended periods.
* Regularly lift and move boxes, meat products, and supplies.
* Work in refrigerated and freezer environments.
* Safely use knives, saws, grinders, slicers, and other meat-processing equipment after receiving appropriate training.
* Perform repetitive cutting, lifting, bending, reaching, and packaging tasks.
Reasonable accommodations will be considered where required by applicable law.
Training & Advancement
This position is structured as a development role.
Stage 2 – Butchery: trimming, portion cutting, primal and subprimal fabrication, grinding, sausage production, merchandising, and yield management.
Stage 3 – Operations: inventory, ordering, production planning, product costing, waste control, opening/closing procedures, and workflow management.
Stage 4 – Leadership: employee training, task delegation, quality control, problem solving, customer issue resolution, and department supervision.
Advancement into a management position is based on demonstrated skill, reliability, leadership ability, business needs, and successful completion of training. Completion of the training program does not automatically guarantee promotion.
What Success Looks Like
A successful Butcher Apprentice / Manager in Training will develop into someone who can produce high-quality meat cuts consistently, maintain excellent sanitation and food-safety standards, understand the financial impact of yields and waste, provide excellent customer service, lead employees professionally, and eventually help operate the butcher department with limited supervision.
Principals only. Recruiters, please don't contact this job poster.