Butcher (FTC)

Job description

About

Butcher

Department: Production

Reports to: Head Butcher / Plant Manager

Hours: 42.5 hours per week, 6am-2pm (weekends and additional hours may be required during peak periods)

Contract: Seasonal FTC – 5 months

Job Purpose

To carry out skilled butchery and processing safely, efficiently and consistently. The role involves preparing products to specification while maintaining high standards of food safety, traceability, yield, hygiene and presentation. The role may also support other reasonable production duties as required.

Key Responsibilities

Butchery & Production

Break down, debone, trim, portion and prepare venison and other approved products to specification.

Safely operate knives, saws, mincers, dicers, vacuum packing equipment and other authorised machinery.

Maintain consistent cuts, weights and presentation while maximising yield and minimising waste.

Identify and report defects, contamination or products outside specification.

Food Safety & Quality

Follow food-safety procedures, HACCP controls, work instructions and product specifications.

Maintain accurate product identification, batch control, labelling, date coding and traceability.

Follow temperature, allergen, segregation and other legal and customer requirements.

Report food-safety, quality, legality or authenticity concerns immediately.

Hygiene, Safety & Equipment

Maintain high standards of personal hygiene and wear required PPE.

Clean and sanitise tools, equipment and work areas in line with hygiene procedures.

Complete equipment checks and report faults or damage promptly.

Follow knife, manual-handling, chemical, cold-store and workplace safety procedures.

Flexible Production Support

Assist with packing, labelling, weighing, stock movement, order preparation, cleaning and other reasonable production duties.

Support carcass handling and chilled or frozen stock activities where trained and authorised.

Work effectively with production, quality, hygiene, intake, packing and despatch teams.

Undertake relevant training and work across different production areas as required.

Performance & Conduct

Meet agreed productivity, yield, quality and attendance expectations without compromising safety or product standards.

Complete production, traceability, waste and cleaning records accurately.

Follow reasonable instructions and contribute positively to the team.

Working Environment

The role is based in chilled processing areas and may include freezer, intake and wet-cleaning environments. It involves prolonged standing, repetitive movement, knife use, powered equipment and handling product within safe manual-handling limits. Shift times may vary according to supply and production requirements.

Skills & Experience

Essential

Previous commercial butchery, meat processing or carcass breakdown experience.

Competence in safe knife handling, deboning, trimming and portion control.

Good understanding of food hygiene, cross-contamination prevention and temperature control.

Ability to work accurately at pace and follow written and verbal instructions.

Basic numeracy and literacy for weights, labels, specifications and production records.

**Specialist training may be provided to a suitably skilled butcher.

Personal Attributes

The successful candidate will be:

Reliable, punctual and flexible during peak seasonal periods.

Careful and quality focused, with pride in workmanship.

Physically capable of prolonged standing, repetitive work and safe product handling.

Calm, cooperative and willing to support colleagues.

Key Performance Measures

Agreed yield and productivity targets achieved.

Products consistently meet specification, weight and presentation standards.

Full compliance with food-safety, HACCP and traceability requirements.

High standards of hygiene, cleaning and equipment care.

Reliable attendance and punctuality.

Positive contribution to team performance and daily production targets.