Overview
Responsibilities:
- Managing the day-to-day running of the Boning Hall
- Staff planning
- Processing of product yields and labor costs
- Working within budgets to exceed targets and improve efficiency
- Creating products for customer requirements by understanding their needs, advising and guiding where appropriate
- Working with the QC Team to create product specifications
- Working within budgets to exceed targets and improve efficiency
Your skillset:
- A qualification in butchery
- In-depth knowledge of beef, lamb, pork, and veal primal cuts
- Thorough knowledge of meat maturation times and techniques, e.g. dry and wet aging
- Experience in leading a team
- The ability to work and communicate within the team, and with people both inside and outside of the company at all levels
- The motivation for learning and problem solving, with an affinity for product development
- MS Office skills preferred
