Butcher

Butcher

Just Protein and Meat Pty Ltd t/a Mahogany Creek

Butcher (ANZSCO: 351211 - Butcher or Smallgoods Maker)

Full-time / Permanent

$80,000 – $85,000 (higher salary will be considered commensurate to qualifications and experience)

Duties and Responsibilities:

*Prepare and contribute to gourmet butcher recipe development including value-added and ready-to-cook product lines such as marinated cuts, stuffed roasts, house-made sausages and specialty trims.

*Demonstrate strong knowledge of supermarket and retail cut specifications ensuring consistency in portion control, trimming standards, product presentation and yield optimisation across wholesale supply.

*Develop and execute value-added meat preparations designed to enhance product range, customer appeal and overall profitability within commercial distribution channels.

*Select, bone, trim and portion carcasses in accordance with wholesale production requirements and established company quality standards.

*Maintain strict compliance with food safety legislation, HACCP principles and cold-chain handling requirements during all preparation activities.

*Maintain a clean, organised and structured work environment reflecting professional butchery and commercial production standards at all times.

*Display exceptional attention to detail in trimming, portioning, labelling and packaging to ensure accuracy and presentation consistency.

*Monitor stock levels, manage product rotation and minimise waste through effective yield control practices.

*Demonstrate diligence and strong observational skills to identify quality defects, spoilage risks or inconsistencies in product specifications.

*Work in a disciplined and structured manner following documented production systems, operational procedures and workplace safety protocols.

*Contribute positively to team culture by supporting colleagues during high-volume production and meeting strict delivery schedules.

*Assist in promoting products through professional presentation initiatives including showcasing specialty cuts and seasonal value-added items when required.

Qualifications and Experience:

*Certificate III in Meat Processing or equivalent qualification.

*Minimum 1-year recent experience in commercial butchery or processing environment.

*Strong knowledge of food safety and meat handling regulations.