Butcher at Genesis Group

Key Responsibilities

• Meat Cutting & Processing: Break down wholesale carcasses, primals, or sub-primals into standard retail cuts such as steaks, roasts, chops, and grinds.
• Specialty Preparation: Make sausages, burgers, marinades, cured meats, or value-added ready-to-cook items.
• Customer Service & Sales: Greet customers, take custom orders, display products attractively in cases, and provide advice on cooking methods and portion sizes.
• Inventory & Stock Management: Monitor meat levels, rotate stock (FIFO), manage markdowns to minimize waste, and place supplier orders.
• Sanitation & Safety: Maintain strict hygiene standards, sanitize cutting tools and machinery (knives, saws, grinders), and comply with food safety regulations (such as HACCP)
• Skills & Qualifications
• Hard Skills: Comprehensive knowledge of meat anatomy and cuts, proficiency with sharp tools and powered machinery, and adherence to food safety standards.
• Physical Requirements: Physical stamina and strength to stand or walk for extended periods, work in cold/chilled environments, and lift heavy carcasses or boxes.
• Soft Skills: Communication and interpersonal skills for customer service and teamwork, attention to detail, and time management.
• Education & Training: Typically learned through on-the-job training, apprenticeships, or vocational food safety/meat science certifications.

Requirements

• Candidates should possess an HND / BSc qualification with at least 9 years' experience.