Butcher

**About the role**

The Butcher is to cut and prepare Vic’s Premium Quality Meat products to the highest standard.

**Duties & responsibilities**
- Methodically and accurately breaking, cutting and portioning of meat as indicated on daily work sheets or as directed by senior butchering staff or management.
- Make Vic's Meat products such as sausages and burgers.
- Daily assessment of stock, particularly insofar as stock levels and stock aging is concerned so as to mitigate carry forwards and wastage respectively.
- Communicating any meat quality or specification issues to senior staff or management.
- Completing all jobs in a timely, efficient and accurate manner.
- To assist in daily and ongoing cleaning and maintenance of the factory, and to assist other butchering colleagues in the general cleaning and closing the factory at the end of the day.
- Work collaboratively in a team environment.

**Skills & experience**
- Certificate III in Meat Processing or equivalent.
- Physically fit and strong.

**Benefits**
- The culture is team focussed and supportive.
- Staff discount.

**What’s in it for you**
- The culture is team focused and supportive.
- Generous staff discount.
- Water views from the office.

**Salary**: $80,000.00 - $95,000.00 per year

**Benefits**:

- Employee discount
- Referral program

Schedule:

- 10 hour shift

Ability to commute/relocate:

- Mascot, NSW 2020: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- Butchers & Meat Cutters: 3 years (preferred)

Work Authorisation:

- Australia (preferred)

Work Location: One location