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

Employment type
Contract

Work arrangement
No