Chief Butcher (Departmental Promotion ONLY)

Government of the Virgin Islands

4d•Onsite

About The Position

Under the general direction of the Director of the Abattoir, the Chief Butcher manages all meat processing, cutting, packaging, storage, inventory, and sanitation operations within the department. The position is responsible for staff supervision, inventory control, equipment maintenance, and adherence to health and safety standards. The Chief Butcher supervises butchery personnel, ensures compliance with food safety regulations, maintains product quality, minimizes waste, and coordinates production to meet operational and customer demands.

Requirements

Certification from a recognized butchering school and two (2) years of butchering experience.
OR High School Diploma or equivalent from an accredited institution, supplemented by four (4) years of experience working as a Butcher.
Knowledge of commercial meat cutting, processing, slaughtering, and product preparation techniques.
Knowledge of meat anatomy, product specifications, and quality standards.
Knowledge of food safety principles, HACCP, sanitation requirements, and occupational safety procedures.
Knowledge of livestock industry operations, slaughterhouse procedures, locker plants, meat processing facilities, inventory management, stock control, production records, and reporting procedures.
Knowledge of supervisory principles, employee development, staff scheduling, and workflow coordination.
Skill in safely operating knives, butchering tools, and commercial meat processing equipment.
Skill in quality control, inspection, problem-solving, and waste reduction.
Skill in effective verbal and written communication.
Ability to lead, motivate, train, and develop subordinate employees.
Ability to organize workflow efficiently and meet production deadlines.
Ability to interpret and apply policies, procedures, and regulatory requirements.
Ability to deal effectively with co-workers, management, vendors, inspectors, and the general public.

Responsibilities

Supervises and coordinates the daily activities of butchery staff.
Plans and schedules for meat cutting and processing operations.
Performs and oversees the cutting, trimming, deboning, grinding, and preparation of meat products.
Ensures compliance with food safety, sanitation, and occupational safety standards.
Inspects incoming meat products for quality, freshness, and proper storage.
Maintains inventory levels and coordinates ordering of meat products and supplies.
Monitors yield and implement procedures to minimize waste and maximize efficiency.
Maintains equipment and coordinates repairs and preventative maintenance.
Trains, evaluates, and mentors the subordinate employees.
Maintains production records, inventory reports, and required documentation.
Assists in developing departmental procedures and quality assurance standards.
Responds to customer or management inquiries regarding meat products and operations.
Performs other related duties as required.