BUTCHERY SUPERVISOR @ HAPPY SAUSAGES
Happy Sausages is looking for a Butchery Supervisor to manage our meat preparation department. This role involves overseeing the primary processing of meat products, ensuring that all cuts meet our specific standards for quality and size. You will be responsible for the management of the butchery team, ensuring they follow safe handling practices and maintain the highest levels of hygiene. Your expertise in meat science and butchery techniques will be key to minimizing loss and maximizing product value.
In addition to technical butchery tasks, you will be responsible for managing the cold chain within your department to ensure product freshness. This includes monitoring storage temperatures and coordinating with the supply chain team for fresh arrivals. The role requires a strong leader who can manage schedules, supervise staff performance, and maintain a safe working environment at all times. Candidates with a background in food science and extensive butchery experience are encouraged to apply by 14th April.
In addition to technical butchery tasks, you will be responsible for managing the cold chain within your department to ensure product freshness. This includes monitoring storage temperatures and coordinating with the supply chain team for fresh arrivals. The role requires a strong leader who can manage schedules, supervise staff performance, and maintain a safe working environment at all times. Candidates with a background in food science and extensive butchery experience are encouraged to apply by 14th April.
Key Requirements
Bachelor’s Degree in Food Science or a related field
Minimum of 3 years proven experience in a similar role
Strong knowledge of food safety standards and quality control procedures
Excellent organizational and leadership skills
Ability to work in a fast-paced environment
Comprehensive knowledge of industrial meat cuts and butchery techniques
Proven experience in cold chain management and refrigerated storage
Skilled in professional knife handling and workplace safety protocols
Experience in managing butchery staff rotas and performance reviews
Solid understanding of hygiene standards specific to meat preparation