Butcher

Role Overview

The role involves preparing various cuts of meat for retail or customer orders. This includes removing bones, trimming fat, cutting, mincing, grinding, and shaping meat. Special preparation such as crumbed, marinated, seasoned, and cured meat cuts are also required.

Key Responsibilities

• Prepare meat for sale by boning, trimming, and shaping.
• Produce crumbed cuts and apply marinades, seasonings, and curing processes.
• Select and prepare meat products for small-goods production.
• Operate machinery used for grinding, mixing, mincing, and tenderizing meat.
• Create seasonings and pickles by blending spices, salt, and other ingredients.
• Use specialized equipment such as sausage filling machines, smoking chambers, and cooking kettles or vats.
• Offer customers guidance on meat cuts and their appropriate uses.
• Support menu planning, scheduling, and cost estimation for food production when needed.

Work Locations

Positions are available at the Moorabbin and Malvern sites.

Required Skills and Qualifications

• Completion of AQF Certificate III with a minimum of two years on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3).
• Alternatively, at least three years of relevant butcher experience can substitute for formal qualifications.
• Some roles may require both formal qualifications and relevant experience.

Compensation

Salary ranges between $70,000 and $80,000 annually.