Bodega - Butcher
Listed on 2026-06-23
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Manufacturing / Production
Butcher, Food Production
About the Role:
The Butcher plays a critical role in the food services industry by expertly preparing and cutting meat products to meet quality and safety standards. This position ensures that all meat is processed efficiently and hygienically, contributing to the overall success of food production operations. The Butcher collaborates closely with kitchen staff, including head chefs, to provide precisely cut portions that align with menu requirements and customer expectations.
Maintaining strict adherence to food safety regulations and sanitation protocols is essential to prevent contamination and ensure product freshness. Ultimately, the Butcher supports inventory management and waste reduction efforts, helping to optimize operational costs and maintain high standards of food quality.
- Proven experience as a butcher or in a similar meat‑cutting role within the food services industry.
- Comprehensive knowledge of food safety standards and sanitation practices.
- Ability to operate meat cutting tools and equipment safely and efficiently.
- Strong attention to detail and manual dexterity for precise meat preparation.
- Basic understanding of inventory management and food production processes.
- Certification in food safety or meat cutting from a recognized institution.
- Experience working in a high‑volume accommodation or food service environment.
- Ability to interpret complex instructions and adapt to changing production needs.
- Cut, trim, and prepare various types of meat according to specific customer or kitchen requirements.
- Ensure all meat products meet established food safety and quality standards through proper handling and storage.
- Maintain cleanliness and sanitation of work areas, tools, and equipment in compliance with health regulations.
- Collaborate with kitchen and inventory teams to balance supply and demand, minimizing waste and managing stock levels.
- Interpret and follow detailed instructions from head chefs and supervisors to meet production goals and menu specifications.
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