Join a premier craft meat operation as a Head Butcher, where you will manage the full lifecycle of local, whole-animal carcasses. This role demands technical mastery of traditional butchery, from precision breakdown of beef, pork, and lamb to developing house-made charcuterie, while educating customers on premium cuts and cooking techniques.
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Heritage Meats & Provisions, United StatesNot Disclosed
Head Butcher & Whole-Animal Specialist at High-end artisanal butchery and provisions
Are you a master of the blade who views butchery as a traditional art form? A premier artisanal meat provider is looking for a Head Butcher to lead their whole-animal program. Unlike standard retail roles, you will manage the entire lifecycle of local livestock, from carcass breakdown to crafting house-made charcuterie. This is a rare opportunity for a technical expert to showcase their anatomical knowledge, lead a high-standard craft shop, and educate a community of food enthusiasts. If you value precision, tradition, and quality over industrial shortcuts, this is the role for you.
Overview
Role overview
Company
About the company
High-end artisanal butchery and provisions
Responsibilities
What you will do
- Perform expert primary and secondary butchery on whole or half-carcasses of beef, pork, and lamb with minimal waste.
- Manage the end-to-end production of house-made sausages and cured meats, including grinding, stuffing, and recipe development.
- Oversee daily display case management and customer service, providing expert advice on anatomy, fat content, and cooking methods.
Candidate profile
Who this is a fit for
- Must have 5+ years of professional experience in whole-animal carcass breakdown and retail craft butchery.
- Possesses advanced knowledge of anatomy and primal cuts with a Level 2 or higher Food Safety Certification.
- Physically capable of working in cold environments and lifting 80+ lbs while maintaining a "clean as you go" safety mindset.
What makes it remarkable
Why this role is remarkable
- Lead a craft-focused program that prioritizes traditional "old world" techniques over industrial shortcuts.
- Work directly with locally sourced whole animals, ensuring maximum yield and product quality in a high-standard retail environment.
- Take creative ownership over the shop’s house-made sausage and charcuterie recipes while acting as a culinary consultant to discerning guests.
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