Job Description

Key Responsibilities

Check and record cold room temperatures in line with the Temperature Control Checklist. Test butchery equipment daily to ensure it is in proper working order and report faults immediately. Ensure production is carried out according to the daily production list and instructions from the Butchery Manager / Assistant Manager. Supervise staff during production to prevent errors, maintain quality, and provide hands-on assistance where needed. Monitor and check the counter for re-wraps, trimmings, and expired stock. Ensure all trimmings, re-wraps, and expired stock are correctly dated and handled according to company procedures. Carry out butchery cutting lists and allocate daily tasks to staff. Perform butchery quality checks on all products before they reach the counter. Ensure recipes are strictly adhered to during production. Ensure all equipment, counters, fridges, utensils, machines, and floors are cleaned and sanitised daily. Participate in maintaining and following the cleaning roster. Oversee the cleaning and upkeep of cold rooms. Ensure staff comply with food hygiene and safety standards at all times. Ensure staff sanitize hands hourly and follow hygiene protocols. Monitor staff uniform compliance during shifts (hairnets, gloves, aprons, boots, etc.). Assist with stock rotation (FIFO) in both the meat plant and butchery. Assist with stock takes together with the team. Deliver good customer service and escalate complaints where necessary. Perform ad-hoc operational duties as required.

Requirements

Minimum of 5 years' experience in butchery management, preferably in a retail environment. Proven experience managing large teams (minimum 30 staff) Qualified Blockman Supervisory and Management and leadership skills Computer literacy skills Excellent Communication Skills People Skills Leadership skills and management proficiency Ability to plan and execute strategic plans Customer Service and query handling skills
Job Type: Full-time

Work Location: In person