Slough
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 • Break down, debone, trim, portion and prepare venison and other approved products to specification., • Safely use knives, saws, mincers, dicers, vacuum packing equipment and other authorised machinery., • Maintain consistent cuts, weights and presentation while maximising yield and minimising waste., • Identify and report defects, contamination or products outside specification., • Follow food safety procedures, HACCP controls, work instructions and product specifications., • Maintain accurate labelling, batch control, date coding and product traceability., • Follow temperature, allergen, segregation and other legal and customer requirements., • Maintain excellent personal hygiene and use all required PPE., • Clean and sanitise equipment and work areas in line with hygiene procedures., • Complete equipment checks and report faults or damage promptly., • Follow all knife, manual handling, chemical, cold-store and workplace safety procedures., • Support packing, labelling, weighing, stock movement, order preparation, cleaning and other production duties as required., • Work collaboratively with production, quality, hygiene, intake, packing and despatch teams., • Meet agreed productivity, yield and quality standards without compromising food safety., • Complete production, traceability, waste and cleaning records accurately. About You • Previous commercial butchery, meat processing or carcass breakdown experience is essential., • Confident and competent with knife handling, deboning, trimming and portion control., • Good understanding of food hygiene, cross-contamination prevention and temperature control., • Able to work accurately at pace and follow written and verbal instructions., • Basic numeracy and literacy skills for weights, labels, specifications and production records., • Reliable, punctual, flexible and comfortable working additional hours during peak periods., • Physically capable of prolonged standing, repetitive work and safe product handling., • 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 • Achieving agreed productivity and yield targets., • Consistently meeting product specification, weight and presentation standards., • Maintaining full compliance with food safety, HACCP and traceability requirements., • Maintaining high standards of hygiene, cleaning and equipment care., • Reliable attendance and punctuality., • Positive contribution to team performance and daily production targets
Darren N.Active 4 years ago