Department: Production
Reports to: Head Butcher / Plant Manager
Contract: Seasonal Fixed-Term Contract – 5 months
Hours: 42.5 hours per week, 6am–2pm
Additional hours and weekend working may be required during peak periods
The Role
We are looking for an experienced Butcher to join our production team on a seasonal basis. You’ll be responsible for skilled butchery and processing, ensuring products are prepared safely, efficiently and consistently to specification.
The role is hands-on and fast-paced, with a strong focus on quality, food safety, yield, hygiene and traceability.
Key Responsibilities
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Break down, debone, trim, portion and prepare venison and other approved products to specification.
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Safely use knives, saws, mincers, dicers, vacuum packing equipment and other authorised machinery.
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Maintain consistent cuts, weights and presentation while maximising yield and minimising waste.
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Identify and report defects, contamination or products outside specification.
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Follow food safety procedures, HACCP controls, work instructions and product specifications.
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Maintain accurate labelling, batch control, date coding and product traceability.
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Follow temperature, allergen, segregation and other legal and customer requirements.
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Maintain excellent personal hygiene and use all required PPE.
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Clean and sanitise equipment and work areas in line with hygiene procedures.
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Complete equipment checks and report faults or damage promptly.
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Follow all knife, manual handling, chemical, cold-store and workplace safety procedures.
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Support packing, labelling, weighing, stock movement, order preparation, cleaning and other production duties as required.
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Work collaboratively with production, quality, hygiene, intake, packing and despatch teams.
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Meet agreed productivity, yield and quality standards without compromising food safety.
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Complete production, traceability, waste and cleaning records accurately.
About You
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Previous commercial butchery, meat processing or carcass breakdown experience is essential.
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Confident and competent with knife handling, deboning, trimming and portion control.
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Good understanding of food hygiene, cross-contamination prevention and temperature control.
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Able to work accurately at pace and follow written and verbal instructions.
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Basic numeracy and literacy skills for weights, labels, specifications and production records.
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Reliable, punctual, flexible and comfortable working additional hours during peak periods.
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Physically capable of prolonged standing, repetitive work and safe product handling.
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A positive team player who takes pride in quality and workmanship.
Specialist training may be provided to a suitably skilled butcher.
Working Environment
The role is based primarily in chilled processing areas and may include freezer, intake and wet-cleaning environments. The position involves prolonged standing, repetitive movements, knife use and handling product within safe manual-handling limits.
Key Performance Measures
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Achieving agreed productivity and yield targets.
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Consistently meeting product specification, weight and presentation standards.
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Maintaining full compliance with food safety, HACCP and traceability requirements.
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Maintaining high standards of hygiene, cleaning and equipment care.
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Reliable attendance and punctuality.
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Positive contribution to team performance and daily production targets
