Key Responsibilities

- Cut, trim, bone, and prepare various meats, including beef, lamb, pork, poultry, and other meat products.

- Prepare sausages, mince, marinated meats, and value-added meat products.

- Display meat products attractively in display cabinets and ensure products are fresh and properly labelled.

- Serve customers, provide product recommendations, and advise on suitable cuts, portion sizes, and cooking methods.

- Operate and maintain butcher equipment, including knives, mincers, bandsaws, and meat slicers, safely.

- Monitor stock levels, rotate products, and minimise waste.

- Receive deliveries, inspect meat quality, and ensure correct storage and temperature control.

- Maintain cleanliness and sanitation of work areas, equipment, utensils, and display cabinets.

- Follow food safety regulations, workplace health and safety procedures, and safe manual-handling practices.

- Assist with stocktaking, ordering supplies, pricing, and general shop operations.

- Work collaboratively with team members to meet customer needs and daily business targets.

Skills and Qualifications

- Previous experience in retail butchery or meat preparation is preferred.





- Strong knife skills and knowledge of meat cuts and preparation techniques.

- Knowledge of food safety, hygiene, and temperature-control requirements.

- Good customer service and communication skills.

- Ability to work efficiently in a fast-paced retail environment.

- Positive attention to detail and commitment to product quality.

- Ability to work flexible hours, including weekends and public holidays, where required.

- Relevant butchery qualifications or food-handling training are advantageous.

Physical Requirements

- Ability to stand for extended periods.

- Ability to lift and handle meat products and stock safely.

- Ability to work in refrigerated and chilled environments.

- Ability to safely handle sharp tools and operate butchery equipment.

Key Performance Expectations

- Consistent quality and presentation of meat products.

- High standards of food safety, hygiene, and workplace safety.

- Excellent customer satisfaction.

- Accurate stock rotation and effective waste management.

- Reliable teamwork, punctuality, and productivity.

Reporting Structure

Reports to the Store Manager, Head Butcher, or Meat Department Manager.

📌 Retail Butcher (Noosaville)
🏢 Noosa Meat Centre
📍 Noosaville