Butchery Supervisor

Supervising a small but growing team, in our modern and innovative butchery, you will have butchery experience, possess good knife skills and be able to demonstrate core butchery techniques including: carcass breakdown boning, jointing and portion control.

Duties will include:

• Assisting the Master Butcher in managing department inventory, personnel, managing staff rotas, and other operational processes to comply with company quality and standards

• Understanding the entire butchery process and its impact on performance in terms of efficiency, quality, materials, equipment, and gross margin

• Managing the butchery department in absence of the Master Butcher

• Leading and motivating a team of Butchers using strong communicative skills both written and verbal

• Being able to communicate and influence at all levels within the business

• Involvement in butchery of all common types of meat (beef, lamb, pork, poultry) in carcass and primal form into products for wholesale

• Producing processed products (mince, burgers, sausages) using butchery machinery

• Adhering to strict hygiene procedures to ensure the facility is maintained to the highest standards and monitoring the butchery team to ensure hygiene is a key priority

• Using the office IT system for processing customer orders and producing product labels

• Focussing on delivering a great service within a team setting

The role is demanding and the candidate will need to be physically fit. Working a core contract of 46 hours per week, Sunday to Wednesday 8:30 - 20:30, you will receive excellent rates of pay. The successful candidate must have a strong work ethic, demonstrate care and attention to detail in their work and must be flexible in their approach to the role and hours of work