Job Summary: The Butcher will cut, trim, and prepare meat for use or sale in grocery stores or restaurants. Supervisory Responsibilities: • None. Duties/Responsibilities: • Operates meat processing equipment. • Uses hand tools and power equipment to cut meat to specifications. • Tenderizes, packages, weighs, labels, and prices meat products. • Vacuum pack meat for distribution. • Evaluates quality control and ensures workspace is kept sanitary. • Ensures products comply with all U.S. Department of Agricultures (USDA) guidelines. • Receives and stores meat when it is delivered and ensures its quality and freshness. • Notifies manager of any problems or issues that could affect the quality of meat products sold to customers. • Meets productivity, accuracy, and quality standards. • Performs other duties as assigned. Required Skills/Abilities: • Excellent communication skills and focus on customer service. • Familiarity with USDA guidelines. • Ability to operate band saws and other meat-cutting equipment. • Excellent organizational skills and attention to detail. • Ability to fulfill customer orders efficiently and accurately. Education and Experience: • At least one years of experience in meat cutting, packaging, and food handling preferred. Physical Requirements: • Prolonged periods of standing. • Must be able to lift 50 pounds at a time. • Must be able to work near animal carcasses, blood, and other animal fluids. • Ability to tolerate temperatures in the workspace that fluctuate between extreme cold and extreme heat.