Description

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group

Job Titles

• Apprentice butcher – retail or wholesale
• Butcher – butcher shop
• Head butcher – wholesale
• Retail butcher

Main Duties

• Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers’ orders
• Prepare meat for special displays and/or delivery
• Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
• Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
• Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
• Ensure food storage conditions are adequate
• May supervise, direct work or train other butchers, meat cutters or fishmongers.

Workplaces

• Butcher shops
• Fish stores
• Grocery stores
• Self-employment
• Supermarkets

Skills

• Management of Financial Resources
• Management of Material Resources
• Management of Personnel Resources
• Management of Personnel Resources
• Critical Thinking

Abilities

• Arm-Hand Steadiness
• Colour Perception
• Control of Settings
• Dynamic Strength
• Finger Dexterity

Personal Attributes

• Adaptability
• Attention to Detail
• Collaboration
• Concern for Others
• Independence

Similar Occupations

• Seafood sales clerk (in 64100.01 Retail salespersons)
• Meat cutter – retail or wholesale (in 65202.00 Meat cutters and fishmongers – retail and wholesale)

Source: OaSIS