Responsibilities

• 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.