Head Butcher/ Meat Department Manager

Happy Day Restaurants•Lewiston, ID

13d•$50,000 - $58,240•Onsite

About The Position

Happy Day Restaurants is seeking an experienced Head Butcher to lead our butcher shop operations. This position is responsible for managing all aspects of meat processing, production, inventory, team leadership, food safety, and quality control. The ideal candidate is a skilled craftsman with extensive experience breaking down whole animals and whole-muscle primals while also possessing strong management and forecasting abilities. This is a hands-on leadership position for someone who takes pride in craftsmanship, efficiency, and developing a high-performing team.

Requirements

5+ years of professional butcher experience.
3+ years of supervisory or management experience.
Extensive experience breaking down whole beef carcasses and whole-muscle primals.
Thorough understanding of all fabrication techniques and meat-cutting standards.
Strong knowledge of meat yields and cost control.
Experience with inventory management and demand forecasting software.
Strong organizational and leadership skills.
Excellent communication skills.
Ability to lift 75 pounds and work in refrigerated environments.
Experience with inventory and forecasting platforms is required, including the ability to: Forecast production needs. Manage inventory accurately. Analyze sales trends. Generate purchasing recommendations. Utilize Excel and inventory management software.

Nice To Haves

USDA inspection and HACCP knowledge.
Food Safety Manager Certification (or ability to obtain).
Experience in high-volume retail, commissary, or restaurant production.
Experience training apprentice butchers.
Experience with restaurant ERP or inventory systems is preferred.

Responsibilities

Lead, train, coach, and develop butcher shop staff.
Create production schedules and assign daily workloads.
Maintain a safe, clean, and organized work environment.
Ensure compliance with USDA, state, and local food safety regulations.
Conduct performance evaluations and provide ongoing employee development.
Promote a culture of teamwork, accountability, and continuous improvement.
Expertly fabricate whole beef carcasses and whole-muscle primals into retail and foodservice cuts.
Process pork, lamb, poultry, and specialty meats as required.
Maximize yields while minimizing waste.
Produce value-added products including steaks, roasts, ground meats, sausages, marinated items, and custom cuts.
Maintain the highest standards for knife skills, trimming, portion control, and presentation.
Ensure consistent product quality and specifications.
Manage inventory levels to ensure product availability while controlling shrink.
Forecast demand based on historical sales, seasonal trends, and promotional activity.
Order products and coordinate with suppliers.
Monitor yields, food costs, and production efficiencies.
Conduct regular inventory counts and reconcile variances.
Forecast production needs.
Manage inventory accurately.
Analyze sales trends.
Generate purchasing recommendations.
Utilize Excel and inventory management software.