Butcher

Butcher Just Protein and Meat Pty Ltd t/a Mahogany Creek Butcher (ANZSCO: 351211 - Butcher or Smallgoods Maker) Full-time / Permanent $80,000 – $85,000 (higher salary will be considered commensurate to qualifications and experience) Duties and Responsibilities: *Prepare and contribute to gourmet butcher recipe development including value-added and ready-to-cook product lines such as marinated cuts, stuffed roasts, house-made sausages and specialty trims. *Demonstrate strong knowledge of supermarket and retail cut specifications ensuring consistency in portion control, trimming standards, product presentation and yield optimisation across wholesale supply. *Develop and execute value-added meat preparations designed to enhance product range, customer appeal and overall profitability within commercial distribution channels. *Select, bone, trim and portion carcasses in accordance with wholesale production requirements and established company quality standards. *Maintain strict compliance with food safety legislation, HACCP principles and cold-chain handling requirements during all preparation activities. *Maintain a clean, organised and structured work environment reflecting professional butchery and commercial production standards at all times. *Display exceptional attention to detail in trimming, portioning, labelling and packaging to ensure accuracy and presentation consistency. *Monitor stock levels, manage product rotation and minimise waste through effective yield control practices. *Demonstrate diligence and strong observational skills to identify quality defects, spoilage risks or inconsistencies in product specifications. *Work in a disciplined and structured manner following documented production systems, operational procedures and workplace safety protocols. *Contribute positively to team culture by supporting colleagues during high-volume production and meeting strict delivery schedules. *Assist in promoting products through professional presentation initiatives including showcasing specialty cuts and seasonal value-added items when required. Qualifications and Experience: *Certificate III in Meat Processing or equivalent qualification. *Minimum 1-year recent experience in commercial butchery or processing environment. *Strong knowledge of food safety and meat handling regulations.