Butcher-LS

Q39 LSMO•Lee's Summit, MO

12d•$20 - $25

About The Position

Q39 BBQ is seeking a skilled butcher to prepare proteins for its smokers and kitchen. The role involves breaking down, trimming, portioning, and preparing beef, pork, poultry, and other meats to exact specifications, while maintaining quality and food safety. The butcher works with the pit crew and kitchen team to support smooth service and may share meat knowledge with colleagues. The position is based at Q39 in Lee’s Summit, Missouri, and pays $19.50–$25.00 per hour, with pay negotiable based on skill and experience.

Requirements

Proven butchery skills and knowledge of meat cuts.
Strong knife skills.
Ability to work in a fast-paced, team-focused environment.
Physical ability to lift heavy cuts and meet the demands of the role.
Ability to lift and carry products typically weighing 40–60 lbs.
Strong knowledge of meat preparation, cuts, trimming, deboning, and portioning.
Ability to safely operate and maintain knives, saws, grinders, slicers, and other butchery equipment.
Understanding of food safety standards, sanitation practices, and proper meat storage and handling.
Strong attention to detail and commitment to product quality.
Ability to work in cold environments for extended periods.
Good communication and teamwork skills.
Basic math skills for weighing, pricing, and portion control.

Nice To Haves

Experience as a butcher or meat cutter in a retail, culinary, or production environment.
Passion for BBQ, smoking, grilling, or high-quality meat.
Experience smoking briskets or ribs.
Knowledge of meat marbling and its relevance to BBQ.
A personable style that fits the team’s atmosphere.

Responsibilities

Break down beef, pork, poultry, and other proteins to specifications for the smokers and kitchen.
Trim, portion, and prepare meat, including brisket and ribs.
Keep work areas clean and safe.
Handle meat carefully from receiving through final preparation.
Work with the pit crew and kitchen team to keep service running smoothly.
Share meat knowledge with the team.
Safely operate and maintain knives, saws, grinders, slicers, and other butchery equipment.
Follow food safety, sanitation, storage, and meat-handling practices.
Weigh, price, and portion products using basic math.