Butchers Job Description

by Publishing Team on May 31, 2010

The Butcher cuts, trims, or prepares consumer-sized portions of meat for use or sale in retail establishments.

Tasks for the Butcher

  • The Butcher wraps, weighs, labels and prices cuts of meats.
  • The Butcher prepares and places meat cuts and products in display counters, so they will appear attractive and catch the shopper’s eye.
  • The Butcher prepares special cuts of meat ordered by customers.
  • The Butcher cuts, trims, bones, ties, and grinds meats, such as beef, pork, poultry, and fish to prepare meat in cooking form.
  • The Butcher receives, inspects, and stores meat upon delivery, to ensure meat quality.
  • The Butcher shapes, laces, and ties roasts, using boning knife, skewer, and twine.
  • The Butcher estimates requirements and orders or requisitions meat supplies to maintain inventories.
  • The Butcher supervises other butchers or meat cutters.
  • The Butcher records quantity of meat received and issued to cooks and/or keeps records of meat sales.
  • The Butcher negotiates with representatives from supply companies to determine order details.

Knowledge requirements for the Butcher

The Butcher needs knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. The Butcher needs knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. The Butcher needs knowledge of techniques and equipment for planting, growing, and harvesting food products both plant and animal for consumption, including storage techniques.

Abilities needed by the Butcher

The Butcher needs the ability to quickly move the hand, the hand together with the arm, or the two hands to grasp, manipulate, or assemble objects. The Butcher needs the ability to see details at close range within a few feet from where they are working. The Butcher needs the ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. The Butcher needs the ability to keep the hand and arm steady while moving the arm and hand in one position. The Butcher needs the ability to listen to and understand information and ideas presented through spoken words and sentences. The Butcher needs the ability to communicate information and ideas in speaking so others will understand. The Butcher needs the ability to understand the speech of another person as they are working with the public. The Butcher needs the ability to generate or use the different sets of rules for combining or grouping things in different ways. The Butcher needs the ability to apply general rules to specific problems to produce answers that make sense. The Butcher needs the ability to combine pieces of information to form general rules or conclusions includes finding a relationship among seemingly unrelated events.

Work Activities for the Butcher

  • Handling and Moving Objects- The Butcher uses hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Performing General Physical Activities- The Butcher performs physical activities that require considerable use of your arms and legs and moving your arms and legs and moving the whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Getting Information- The Butcher observes, receives, and otherwise obtains information from all relevant sources.
  • Communicating with Supervisors, Peers, or Subordinates- The Butcher provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Monitor Processes, Materials, or Surroundings- The Butcher monitors and review information form materials, events, or the environment, to detect or assess problems.
  • Performing for or Working Directly with the Public- The Butcher performs for people or dealing directly with the public. This includes serving customers in restaurants, and stores, and receiving clients or guests. Most Butchers work for grocery stores preparing the meats for the restaurants and stores or at butcher shops taking orders from customers.
  • Identifying Objects, Actions and Events- The Butcher identifies information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Estimating the Quantifiable Characteristics of Products, Events, or Information- The Butcher estimates sizes, distances, and quantities, or determines time, costs, resources, or materials needed to perform a work activity.
  • Inspecting Equipment, Structures, or Materials- The Butcher inspects equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Scheduling Work and Activities- The Butcher schedules events, programs, and activities, as well as the work of others.

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