- Preferably male - Must hold a valid Meat Slaughtering Operations NCII Certification (must remain valid in 2026) - Experience in meat cutting, deboning, trimming, and portioning - Knowledgeable in food safety, sanitation, and quality standards - Ability to safely prepare and operate meat processing equipment - Physically fit and able to work in cold storage environments

The Butcher is responsible for performing meat slaughtering, cutting, deboning, trimming, and portioning operations in compliance with established food safety, sanitation, and quality standards. The role involves the safe preparation, handling, and maintenance of meat processing equipment while ensuring all products meet the required quality specifications. The ideal candidate must be physically fit and capable of working in cold storage environments for extended periods while consistently upholding hygiene and safety protocols throughout all meat processing activities.