Butchery Apprentice

Schedule: Tuesday–Friday, 9:00am–4:00pm
Duration: Approximately 6 months (flexible start date; anticipated wrap-up mid-November)

Hourly: $18.00 - 23.00

The Butchery Apprentice reports directly to the Butchery Plant Manager. The Butchery Apprentice position is a structured, hands‑on opportunity for an early‑career butcher or meat professional to deepen their technical skills, expand their understanding of meat quality and development, and gain exposure to the broader meat supply chain—from harvest through production and service.

This role is best suited for someone with 1+ years of experience in the meat supply chain, ideally with a foundational butchery background, who is looking to refine cutting skills, build operational fluency, and engage more deeply with how meat moves from farm to table in a mission‑driven environment.

The apprenticeship is designed to balance production‑focused butchery work (approximately 60%) with Stone Barns Center projects and cross‑functional collaboration (approximately 40%), including exposure to plant operations and quality systems.

Responsibilities

• Participate in daily butchery production supporting Blue Hill at Stone Barns events and MDR (meat department) needs.
• Refine knife skills and cutting techniques across multiple species under the guidance of experienced butchers.
• Support breakdown, fabrication, and preparation of whole animals and primal cuts.
• Assist with maintaining cleanliness, organization, and safety standards within the butchery.

• Collaborate with Stone Barns Center teams on projects related to agriculture, research, education, and food systems.
• Participate in cross‑functional workdays with other departments to gain exposure to broader organizational operations.
• Engage with internal stakeholders to better understand the supply chain and how production decisions affect quality, yield, and end use.

• Support aspects of plant operations, including:
• HACCP procedures and food safety protocols
• Production workflow and scheduling
• Inventory management and tracking
• Quality assessment and basic grading principles
• Learn how operational decisions impact efficiency, safety, and product integrity.

• Participate in hands‑on work across all species processed by the butchery.
• Gain exposure to on‑farm poultry processing, particularly during late‑season harvests.
• Experience the full arc of seasonal processing as volumes increase later in the year.

Required

Skills and Experience:

• 1+ years of experience in the meat supply chain, food production, or butchery‑related work.
• Foundational knife skills and familiarity with meat cutting; this role is not designed to teach basic knife handling from scratch.
• Strong interest in meat quality, processing, and supply chain development.
• Curiosity, reliability, and a willingness to learn through hands‑on work.
• Ability to work collaboratively in a fast‑paced, production‑oriented environment.
• Comfort with physical labor and cold working conditions.

This is a highly physical, hands‑on role. While performing the duties of this position, the employee is regularly required to see, reach, and use hands for cutting, grasping, pushing, pulling, and fine manipulation. The employee is required to stand for prolonged periods and engage in repetitive motions, including cutting and pulling, throughout the workday.

The employee must regularly lift and carry 50–60 pounds, with occasional lifting of sides of beef weighing up to approximately 150 pounds. The role requires frequent bending, squatting, kneeling, and reaching, including above shoulder level.

Work is performed in cold environments (approximately 35–45°F) for extended periods, and comfort working under these conditions is essential. The employee may be exposed to moving machinery, food allergens, cleaning agents, and other conditions typical of a meat processing environment.

The employee is required to adhere to all food safety, workplace safety, and operational protocols at all times.

The physical demands described here are representative of those that must be met to successfully perform the essential functions of the job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the role, provided such accommodations do not impose an undue hardship.