Butcher

Just Protein and Meat Pty Ltd t/a Mahogany Creek

Butcher (ANZSCO: ****** - Butcher or Smallgoods Maker)

Full-time / Permanent

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

Duties and Responsibilities:

1. 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.
2. Demonstrate strong knowledge of supermarket and retail cut specifications ensuring consistency in portion control, trimming standards, product presentation and yield optimisation across wholesale supply.
3. Develop and execute value-added meat preparations designed to enhance product range, customer appeal and overall profitability within commercial distribution channels.
4. Select, bone, trim and portion carcasses in accordance with wholesale production requirements and established company quality standards.
5. Maintain strict compliance with food safety legislation, HACCP principles and cold-chain handling requirements during all preparation activities.
6. Maintain a clean, organised and structured work environment reflecting professional butchery and commercial production standards at all times.
7. Display exceptional attention to detail in trimming, portioning, labelling and packaging to ensure accuracy and presentation consistency.
8. Monitor stock levels, manage product rotation and minimise waste through effective yield control practices.
9. Demonstrate diligence and strong observational skills to identify quality defects, spoilage risks or inconsistencies in product specifications.
10. Work in a disciplined and structured manner following documented production systems, operational procedures and workplace safety protocols.
11. Contribute positively to team culture by supporting colleagues during high-volume production and meeting strict delivery schedules.
12. Assist in promoting products through professional presentation initiatives including showcasing specialty cuts and seasonal value-added items when required.

Qualifications and Experience:

1. Certificate III in Meat Processing or equivalent qualification.
2. Minimum 1-year recent experience in commercial butchery or processing environment.
3. Strong knowledge of food safety and meat handling regulations.