Butcher meat cutting department Place of CH type

Butcher with opportunities for progression in the meat cutting department

Are you a qualified butcher looking for a new challenge in a large-scale butcher’s business? Would you like to put your craftsmanship as a butcher to good use in a dynamic team and grow with us into a role with greater responsibility? If so, as an open-minded and dynamic individual, you’ll be a perfect fit for us. Don’t wait any longer –

A healthy work-life balance is important to us. You benefit from at least 25 vacation days as well as transparent electronic time tracking. This allows you to flexibly compensate any overtime with additional time off.

Catering is very important to us: you can enjoy freshly prepared food in our staff canteen, a lunch menu including soup and salad, water & tea and free fruit as well as high-quality products at greatly reduced prices in our outlet.

Benefit from convenient public transport connections, attractive ticket subsidies and ample parking facilities in the multi-storey car park.

Expand your knowledge with extensive training programmes, high-quality courses at the Coop Training Centre and a wide range of personal development opportunities.

• Disassembly and trimming of pork in accordance with company guidelines
• Processing of pork in accordance with specifications
• Carrying out work in accordance with quality and production standards
• Complying with hygiene, safety and quality regulations
• Ensuring an efficient and meticulous workflow
• Undertaking additional tasks in accordance with instructions from line managers

• Completed training as a butcher or meat specialist
• Knowledge of German and French
• Ability to carry out your own quality control
• A neat and hygienic appearance
• Ability to work as part of a team and physical stamina
• Motivation and a desire to develop your skills in the long term and take on additional responsibility.

Elodie Scholler
Deputy Head of HR Fresh Meat Basel & Seafood

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