Position Summary
The Butcher II is a skilled production team member responsible for performing intermediate-level pork fabrication, cutting, trimming, deboning, and product preparation activities in a pork processing facility. This position requires knowledge of pork anatomy, product specifications, quality standards, and safe knife-handling techniques. The Butcher II plays a key role in maximizing product yield, maintaining quality standards, and ensuring compliance with food safety and workplace safety requirements.
Essential Duties and Responsibilities
Pork Fabrication and Processing
• Perform intermediate-level cutting, trimming, deboning, and fabrication of pork products according to customer and company specifications.
• Separate primal and subprimal cuts while maintaining product integrity and maximizing yield.
• Remove bones, fat, glands, connective tissue, and defects as required.
• Ensure products meet weight, appearance, and quality standards.
• Utilize knives, hooks, saws, and other processing tools safely and effectively.
Quality Assurance
• Inspect products throughout processing to ensure compliance with quality and customer specifications.
• Identify and remove products with defects, contamination risks, or quality concerns.
• Monitor yield performance and minimize product loss.
• Maintain accurate product identification and traceability throughout processing activities.
Food Safety and Compliance
• Follow all USDA, HACCP, GMP, SSOP, and company food safety requirements.
• Adhere to sanitation standards and maintain a clean work area.
• Properly handle and store products to prevent contamination.
• Participate in food safety inspections and audits as required.
Safety and Teamwork
• Follow all workplace safety procedures and wear required personal protective equipment (PPE).
• Report equipment malfunctions, product concerns, and safety hazards immediately.
• Support team productivity goals and production schedules.
• Assist in training and supporting entry-level production employees when requested.
• Participate in continuous improvement initiatives and operational efficiency efforts.
Qualifications
Required
• High school diploma or GED preferred.
• Minimum 1–3 years of meat processing, pork fabrication, butcher, or related manufacturing experience.
• Demonstrated ability to safely use knives and meat processing equipment.
• Understanding of pork cuts, trimming methods, and product specifications.
• Ability to work in a fast-paced production environment.
• Strong attention to detail and commitment to quality.
Preferred
• Previous experience in pork processing or meat fabrication operations.
• Knowledge of yield management and meat cutting standards.
• Experience training or mentoring new employees.
• Bilingual communication skills are a plus.
Physical Requirements
• Ability to stand and work on production lines for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds regularly.
• Ability to perform repetitive hand, wrist, arm, and shoulder movements.
• Ability to bend, twist, reach, and stoop frequently throughout the shift.
• Strong manual dexterity and hand-eye coordination.
• Ability to safely work with sharp cutting tools.
Work Environment
• Refrigerated pork processing environment with temperatures typically between 35°F and 45°F (2°C–7°C).
• Exposure to raw pork products, moisture, cleaning chemicals, and production equipment.
• Fast-paced manufacturing setting with moving machinery and conveyor systems.
• Exposure to noise requiring hearing protection.
• Overtime, weekends, and holiday work may be required based on production needs.
Key Competencies
• Meat Cutting and Fabrication Skills
• Product Yield Awareness
• Food Safety Compliance
• Quality Focus
• Attention to Detail
• Teamwork and Collaboration
• Safety Awareness
• Productivity and Efficiency
• Reliability and Dependability
• Continuous Improvement
Performance Expectations
• Meet or exceed established production and efficiency standards.
• Maintain product quality and specification compliance.
• Demonstrate safe work practices and regulatory compliance.
• Minimize product loss and maximize yield.
• Maintain excellent attendance, reliability, and teamwork.
Compensation and Benefits
Compensation and benefits are based on company policy and may include:
• Competitive hourly wage
• Health, dental, and vision insurance
• Paid time off and holiday pay
• 401(k) retirement savings plan with company match
• Employee assistance program
• Training and career advancement opportunities
Equal Opportunity Employer
The company is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, performance, and business needs without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other status protected by applicable law.
The Butcher II is a skilled production team member responsible for performing intermediate-level pork fabrication, cutting, trimming, deboning, and product preparation activities in a pork processing facility. This position requires knowledge of pork anatomy, product specifications, quality standards, and safe knife-handling techniques. The Butcher II plays a key role in maximizing product yield, maintaining quality standards, and ensuring compliance with food safety and workplace safety requirements.
Essential Duties and Responsibilities
Pork Fabrication and Processing
• Perform intermediate-level cutting, trimming, deboning, and fabrication of pork products according to customer and company specifications.
• Separate primal and subprimal cuts while maintaining product integrity and maximizing yield.
• Remove bones, fat, glands, connective tissue, and defects as required.
• Ensure products meet weight, appearance, and quality standards.
• Utilize knives, hooks, saws, and other processing tools safely and effectively.
Quality Assurance
• Inspect products throughout processing to ensure compliance with quality and customer specifications.
• Identify and remove products with defects, contamination risks, or quality concerns.
• Monitor yield performance and minimize product loss.
• Maintain accurate product identification and traceability throughout processing activities.
Food Safety and Compliance
• Follow all USDA, HACCP, GMP, SSOP, and company food safety requirements.
• Adhere to sanitation standards and maintain a clean work area.
• Properly handle and store products to prevent contamination.
• Participate in food safety inspections and audits as required.
Safety and Teamwork
• Follow all workplace safety procedures and wear required personal protective equipment (PPE).
• Report equipment malfunctions, product concerns, and safety hazards immediately.
• Support team productivity goals and production schedules.
• Assist in training and supporting entry-level production employees when requested.
• Participate in continuous improvement initiatives and operational efficiency efforts.
Qualifications
Required
• High school diploma or GED preferred.
• Minimum 1–3 years of meat processing, pork fabrication, butcher, or related manufacturing experience.
• Demonstrated ability to safely use knives and meat processing equipment.
• Understanding of pork cuts, trimming methods, and product specifications.
• Ability to work in a fast-paced production environment.
• Strong attention to detail and commitment to quality.
Preferred
• Previous experience in pork processing or meat fabrication operations.
• Knowledge of yield management and meat cutting standards.
• Experience training or mentoring new employees.
• Bilingual communication skills are a plus.
Physical Requirements
• Ability to stand and work on production lines for extended periods.
• Ability to lift, carry, push, and pull up to 50 pounds regularly.
• Ability to perform repetitive hand, wrist, arm, and shoulder movements.
• Ability to bend, twist, reach, and stoop frequently throughout the shift.
• Strong manual dexterity and hand-eye coordination.
• Ability to safely work with sharp cutting tools.
Work Environment
• Refrigerated pork processing environment with temperatures typically between 35°F and 45°F (2°C–7°C).
• Exposure to raw pork products, moisture, cleaning chemicals, and production equipment.
• Fast-paced manufacturing setting with moving machinery and conveyor systems.
• Exposure to noise requiring hearing protection.
• Overtime, weekends, and holiday work may be required based on production needs.
Key Competencies
• Meat Cutting and Fabrication Skills
• Product Yield Awareness
• Food Safety Compliance
• Quality Focus
• Attention to Detail
• Teamwork and Collaboration
• Safety Awareness
• Productivity and Efficiency
• Reliability and Dependability
• Continuous Improvement
Performance Expectations
• Meet or exceed established production and efficiency standards.
• Maintain product quality and specification compliance.
• Demonstrate safe work practices and regulatory compliance.
• Minimize product loss and maximize yield.
• Maintain excellent attendance, reliability, and teamwork.
Compensation and Benefits
Compensation and benefits are based on company policy and may include:
• Competitive hourly wage
• Health, dental, and vision insurance
• Paid time off and holiday pay
• 401(k) retirement savings plan with company match
• Employee assistance program
• Training and career advancement opportunities
Equal Opportunity Employer
The company is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, performance, and business needs without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other status protected by applicable law.