Butchers - retail and wholesale

Example job titles

• butcher - butcher shop
• butcher apprentice
• head butcher - wholesale
• retail butcher

Main duties

• This group performs some or all of the following duties:
• Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
• Prepare meat for special displays and/or delivery
• Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
• Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
• Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
• Ensure food storage conditions are adequate
• May supervise, direct work or train other butchers, meat cutters or fishmongers.

Employment requirements

• Completion of secondary school may be required.
• Completion of a college or other butchery training program may be required.
• Several years of on-the-job training in food stores is usually required for retail butchers.

Approved positions by year