Head Butcher Position

As the head butcher at Vessel Meats you will be responsible for the daily processing and overseeing sales of our product. Your primary role will be to break, trim and showcase chicken, beef and pork, as well as actively participate in the retail sales of our butchery. You will participate in every step of the process from receiving whole animals, breaking/merchandising all cuts to best capture value from the product. You will already have a thorough knowledge of waste management, adding value and small intricate detailed retail cuts. You are a leader and be able to educate and work with the team to educate and expand our business. (Please note that we do not accept any product out of boxes and this will note be a case cutting or meat cutting role).

You will learn about the different farms that we work with and the differences between the products that they sell so that you can better communicate this information to our customers. 

This position is for someone who takes pride in their work at every step of the way including tool maintenance and cleaning at the end of each shift.

 

Our style of butchery includes a variety of techniques and we require the ability to adapt to season changes, customer demands and diversity of product. We do not subscribe to one “style” but encourage experimentation and growth amongst our staff.

$20-$25 hourly depending on experience.

Responsibilities:

  • You will participate daily in breaking beef and pork to prepare for sale or for use in the other departments. 

  • Engage with and provide friendly retail customer service; help them understand the products we sell and help them choose the best products for their meal and budget.

  • Learn and understand various cuts of meat, breeds of animals and the farms that they come from to help better serve customers. 

  • Receiving inventory.

  • Nightly cleaning and tool maintenance specific to your role.

  • Inventory management. 

  • Product management, adding value, and waste management.

Required Skills:

  • Minimum two years working in a butcher shop leadership position. 

  • Five years’ experience working in a butcher or meat cutting environment. 

  • Experience working whole carcass and solid understanding of craft beef, pork, lamb and veal break down. 

  • Available to work on Saturdays.

  • Ability to provide friendly, top level customer service. 

  • Strong attention to detail.

  • Desire to work as part of a team.

  • Ability to adapt to overcome new challenges.

  • Creativity and interest and willingness to try new things. 

  • Willingness to learn and grow.

  • Ability to stand for 8-10 hours per day and lift 60 lbs consistently. 

  • Valid driver’s license. 

  • Minimum high school education.

  • Ability to take on responsibility and lead a team.

  • Working responsibly to get the job done.

If this sounds interesting to you please read the following note and tap the link below to apply!

Working in a butcher shop is not a cake walk. It is physically demanding every day. It is standing 8 hours + every day. It is cold hands and sharp edges. It is physically handing 300 lb bodies of meat and making them into 2 lb pieces. It is cleaning a lot. If you don't see the value in putting in a day of actual labour and at the end having the satisfaction of knowing you did a good job then this isn't for you. If you don't want to wake up early on Saturdays and work over time before Christmas this isn't for you. If you want a job to earn cash and not a skill that you grow, learn, develop and excel at over time this isn't for you. We are providing someone an opportunity to become a skilled professional in a unique trade.

Please email us your resume to vesselrecruits@gmail.com

Please include the position you are applying for in the subject line. Or simply tap the link below!