Chief Butcher (Departmental Promotion ONLY)

Under the general direction of the Director of the Abattoir, the Chief Butcher manages all meat
processing, cutting, packaging, storage, inventory, and sanitation operations within the
department. The position is responsible for staff supervision, inventory control, equipment
maintenance, and adherence to health and safety standards.

The Chief Butcher supervises butchery personnel, ensures compliance with food safety
regulations, maintains product quality, minimizes waste, and coordinates production to meet
operational and customer demands.
 Supervises and coordinates the daily activities of butchery staff.

Plans and schedules for meat cutting and processing operations.

Performs and oversees the cutting, trimming, deboning, grinding, and preparation of meat
products.

Ensures compliance with food safety, sanitation, and occupational safety standards.

Inspects incoming meat products for quality, freshness, and proper storage.

Maintains inventory levels and coordinates ordering of meat products and supplies.

Monitors yield and implement procedures to minimize waste and maximize efficiency.

Maintains equipment and coordinates repairs and preventative maintenance.

Trains, evaluates, and mentors the subordinate employees.

Maintains production records, inventory reports, and required documentation.

Assists in developing departmental procedures and quality assurance standards.

Responds to customer or management inquiries regarding meat products and operations.

Performs other related duties as required.Certification from a recognized butchering school and two (2) years of butchering experience.
                                                                   OR
High School Diploma or equivalent from an accredited institution, supplemented by four (4) years
of experience working as a Butcher.FACTOR 1- KNOWLEDGE REQUIRED BY THE POSITION
Knowledge of commercial meat cutting, processing, slaughtering, and product preparation
techniques.
Knowledge of meat anatomy, product specifications, and quality standards.
Knowledge of food safety principles, HACCP, sanitation requirements, and occupational safety
procedures.
Knowledge of livestock industry operations, slaughterhouse procedures, locker plants, meat
processing facilities, inventory management, stock control, production records, and reporting
procedures.
Knowledge of supervisory principles, employee development, staff scheduling, and workflow
coordination.
Skill in safely operating knives, butchering tools, and commercial meat processing equipment.
Skill in quality control, inspection, problem-solving, and waste reduction.
Skill in effective verbal and written communication.
Ability to lead, motivate, train, and develop subordinate employees.
Ability to organize workflow efficiently and meet production deadlines.
Ability to interpret and apply policies, procedures, and regulatory requirements.
Ability to deal effectively with co-workers, management, vendors, inspectors, and the general
public.

FACTOR 2- SUPERVISORY CONTROLS
Work is supervised by the Director of the Abattoir. The incumbent independently plans daily
operations, assigns work, monitors employee performance, resolves operational issues, and reports
significant matters to management. Work is reviewed based on operational results, inspections,
and overall departmental performance.

FACTOR 3- GUIDELINES
Guidelines include food safety regulations, Department of Health requirements, HACCP
procedures, occupational safety regulations, departmental policies and procedures, and equipment
operating manuals. Judgment is required to apply these guidelines to varying operational
situations.

FACTOR 4- COMPLEXITY
Work involves coordinating multiple production activities while ensuring quality, efficiency,
sanitation, employee safety, and customer satisfaction. Decisions frequently require balancing
staffing, inventory, production schedules, and operational priorities.

FACTOR 5- SCOPE AND EFFECT
The purpose of the work is to manage product quality, food safety compliance, departmental
productivity, and inventory control. This work impacts financial performance through waste
reduction, efficient operations, and customer satisfaction.

FACTOR 6- PERSONAL CONTACTS
Contacts are departmental employees, management, purchasing personnel, vendors and suppliers,
Health and regulatory inspectors, and customers.

FACTOR 7- PURPOSE OF CONTACTS
Contacts are made to assign and coordinate work, provide technical instruction, resolve operational
issues, ensure regulatory compliance, order products and supplies, and exchange information
regarding inventory and production.

FACTOR 8- PHYSICAL DEMANDS
Work requires prolonged standing and walking, frequent lifting of light to heavy supplies and
equipment, repetitive use of hands and arms, frequent bending, reaching, stooping, and twisting,
manual dexterity for handling knives and processing equipment. Personal protective equipment
must be worn, and all safety regulations must be followed.

FACTOR 9- WORK ENVIRONMENT
Work is performed in refrigerated food preparation and processing areas with exposure to cold
temperatures, sharp cutting instruments, mechanical processing equipment, wet and slippery
surfaces, and cleaning chemicals.