Butcher-LS

Job Details:

Job Location:

Q39 LSMO - Lees Summit, MO 64081, Salary Range: $19.50 - $25.00 Hourly, Q39 is Growing – Join Our Culinary Team!

Kansas City’s award-winning BBQ andwe’rebuilding an exceptional culinary team to help us bring our passion for world-class BBQ and scratch-made, chef-inspired cuisine to even more guests.

At Q39 BBQ, we don’t just cut meat — we respect it, season it, and cook it Hot and Fast until it’s melt-in-your-mouth perfection. Our team is built on craftsmanship, pride, and the belief that great BBQ starts with great butchery. We’re looking for a skilled butcher who knows their way around a blade and has a love for the art of BBQ.

PAY IS NEGOTIBALE!!

• Break down beef, pork, poultry, and other proteins to exact specs for our smokers and kitchen.
• Trim, portion, and prep meat for BBQ perfection — fat cap just right, brisket flat even, ribs ready to shine.
• Keep work areas clean and safe (because nobody likes messy cuts).
• Handle meat with skill and care, from receiving to final prep.
• Work closely with the pit crew and kitchen team to keep service running smooth.
• Share your meat knowledge with the team (and maybe trade a few secrets over the smoker).

• Proven butchery skills and a solid knowledge of meat cuts.
• Strong knife skills — you respect the blade, and it respects you back.
• Ability to work in a fast-paced, team-focused environment.
• Physically able to lift heavy cuts and handle the demands of the role.
• Passion for BBQ, smoking, grilling, or just really, really good meat.

• Have smoked your fair share of briskets or ribs.
• Know the difference between “good” marbling and “BBQ gold.”
• Bring a little personality to the cutting table — we like folks who fit the vibe.

• Industry leading compensation based on skill and experience.
• A chance to work with passionate BBQ pros.
• Employee discounts (yes, on the good stuff).
• The satisfaction of knowing your cuts will end up making someone’s day.

• Proven experience as a butcher or meat cutter in a retail, culinary, or production environment
• Strong knowledge of meat preparation techniques, cuts, trimming, deboning, and portioning
• Ability to operate and maintain knives, saws, grinders, slicers, and other butchery equipment safely
• Understanding of food safety standards, sanitation practices, and proper storage/handling of meat
• Ability to lift and carry heavy products (typically 40–60 lbs)
• Strong attention to detail and commitment to product quality
• Ability to work in cold environments for extended periods
• Good communication and teamwork skills
• Basic math skills for weighing, pricing, and portion control