Butcher

Government of the Virgin Islands

2d•Onsite

About The Position

Under the direct supervision of the Assistant Director of Abattoir or designee, this position is responsible for receiving, processing, and preparing meat products in compliance with strict hygiene, food safety, and quality standards. Work performed includes the slaughtering, butchering, grading, and packing of livestock and poultry in a slaughtering and meat-packing establishment. An employee in this position is assigned to work at the designated district Abattoir. Work is performed in accordance with standard procedures and adherence to USDA/FSIS rules and regulations.

Requirements

Certification from a recognized butchering school or completion of a formal butchery apprenticeship.
High School Diploma or its equivalent from an accredited institution, supplemented by two (2) years of prior butchery experience.
Knowledge of livestock handling, slaughterhouse operations, and meat-processing procedures.
Knowledge of food handling, storage, sanitation, and quality control standards for meat products.
Knowledge of customer service practices for responding to inquiries and assisting livestock farmers and the public.
Skill in preparing animals for slaughtering.
Skill in using butchering tools, including but not limited to saws, grinders, knives, and tenderizers.
Ability to work effectively with co-workers and the general public.
Ability to operate machinery with precision and repeatedly adjust controls to exact positions.
Ability to maintain steady hand and arm control and use manual dexterity to grasp, handle, and assemble objects.
Ability to understand and follow oral and written instructions.
Ability to establish and maintain effective working relationships with co-workers, livestock farmers, and others contacted in the course of work.

Responsibilities

Shackles the rear hind legs of animals to raise them for slaughter or skinning.
Saws, splits, or scrubs slaughtered animals to reduce carcasses.
Splits open, eviscerates, and trims the carcasses of slaughtered animals.
Cuts, trims, bones, ties, and grinds meat to separate edible portions from offal.
Trims and cleans animals hide.
Removes bones from standard cuts of meat, such as chucks, hams, loins, plates, rounds, and shanks, to prepare them for marketing.
Assists with inventory management by monitoring cold storage temperatures and ensuring proper stock rotation.
Operates and maintains machinery, including saws, grinders, and knives, in compliance with safety procedures.
Inspects meat quality upon delivery and ensures that all processing meets government hygiene and health and safety regulations.
Prepares meat products for shipment.
Assists with the maintenance of equipment and facilities.
Performs other related duties as assigned.