Industrial Butcher and Meat Cutter

**Job Overview**

At Parkhill Meats, we take pride in our employees and strive to foster a culture where both production and management teams contribute to a safe, high-quality, and regulatory-compliant work environment. Producing safe, legal, and high-quality products is fundamental to our success, and we are committed to instilling a strong food safety culture among our employees.

Every Team Member at Parkhill Meats plays a key role in our cold-chain logistics operation.

This opportunity plays a crucial role in supporting the production operations. Wage and Job Type is dependent on experience

**1. Cutting and Trimming**: Skilled in cutting, trimming, and boning different t. ypes of meat, including beef, veal and lamb, according to specific customer orders or production requirements. Ensure precision and consistency in cuts to meet quality standards and maximize yield.

**2. Machine Operation**: Proficient in operating a variety of industrial meat processing equipment, such as band saws, meat slicers, grinders, vacuum machines and tenderizers. Adjust machine settings as necessary to achieve desired cuts and product specifications. Conduct regular maintenance and cleaning of equipment to ensure optimal performance and safety.

**3. Quality Control**: Conduct thorough visual and tactile inspections of meat products to assess freshness, color, texture, and marbling. Identify any defects or irregularities and take appropriate corrective actions, such as trimming excess fat or removing blemished areas, to maintain product quality.

**4. Portioning and Packaging**: Portion meat cuts according to weight, size, and customer preferences using precise measurement tools and techniques. Package meat products in appropriate containers or wrapping materials, ensuring proper sealing and labeling for identification and traceability.

**5. Food Safety Compliance**: Adhere strictly to food safety regulations, sanitation standards, and hygiene practices to prevent cross-contamination and minimize the risk of foodborne illnesses. Follow established protocols for handling, storing, and disposing of meat products to maintain freshness and minimize waste.

**6. Team Collaboration**: Work collaboratively with supervisors, production staff, and quality control inspectors to coordinate workflow, prioritize tasks, and meet production targets and deadlines. Communicate effectively to ensure smooth operations and timely completion of orders.

**7. Health and Safety**: Maintain a safe and clean work environment by following established safety procedures, wearing appropriate personal protective equipment (PPE), and promptly reporting any safety hazards or equipment malfunctions to management. Participate in training programs and safety meetings to enhance awareness and compliance with workplace health and safety protocols.

**8. Continuous Improvement**: Seek opportunities for process optimization and efficiency gains by suggesting and implementing innovative ideas, equipment upgrades, or workflow enhancements. Stay informed about industry trends, technological advancements, and best practices in meat processing to enhance skills and knowledge.

**9. Documentation and Record Keeping**: Maintain accurate records of production activities, inventory levels, equipment maintenance, and quality control checks as required by company policies, regulatory agencies, or industry standards. Ensure completeness and integrity of documentation for audit purposes and traceability of products throughout the supply chain.

**Knowledge Competencies**:

- **Meat Anatomy and Cuts**: Thorough understanding of animal anatomy, including muscle structure and composition, enabling the identification and classification of various cuts of meat. Proficiency in recognizing characteristics such as marbling, texture, and color associated with different cuts.
- **Food Safety Regulations**: In-depth knowledge of national and provincial food safety regulations and standards, including HACCP principles& CFIA guidelines. Understanding of the importance of maintaining hygiene, sanitation, and temperature control throughout the meat processing chain.
- **Quality Assurance**: Familiarity with quality assurance methodologies and tools used in evaluating meat quality, including grading systems, sensory analysis techniques, and microbiological testing methods. Ability to assess meat products for freshness, tenderness, flavor, and overall quality.
- **Knife Skills**: To master dealing with various knife types and cutting techniques, including butchery, filleting, and slicing, to achieve precise and uniform cuts while minimizing waste. Knowledge of knife maintenance and sharpening techniques to ensure optimal cutting performance.
- **Inventory Management**: Understanding of inventory management principles and practices, including stock monitoring, rotation, and replenishment. Proficiency in using inventory tracking systems to maintain accurate records of product quantities and