We are looking for an experienced and enthusiastic Venison Butchery Manager to join and lead our small team at Quarr Cross, our specialist venison butchery operation.
This is a hands-on role for someone who enjoys butchery and wants the opportunity to take greater responsibility for the day-to-day running of a small, specialist operation.
You will be actively involved in skinning, breaking down, boning, trimming, preparing venison & packing while also leading the team and ensuring we maintain excellent standards of quality, food safety, hygiene and traceability.
The Role
You will:
- Help Buy and grade carcasses
- Carry out the skinning, breakdown, boning, trimming and preparation of venison carcasses.
- Lead and organise a small butchery and skinning team.
- Plan and allocate the team's daily workload.
- Maintain high standards of butchery, presentation, yield and product quality.
- New product development
- Ensure our food safety, hygiene, HACCP and FSA requirements are followed.
- Maintain accurate carcass and product traceability.
- Laise with FSA, Ensure food-safety and production records are completed correctly.
- Monitor stock, weights, use-by dates and product information.
- Maintain excellent standards of cleaning and hygiene throughout the butchery.
- Ensure safe working practices are followed, particularly around knives, saws and machinery.
- Work closely with the wider Quarr Cross and La Chasse teams.
IT & Butchery Systems
Good IT skills are important for this position.
Our specialist butchery software is central to the operation and is used for carcass intake, traceability, stock management, production, weights, product information and use-by dates.
You should therefore be confident using computerised systems and either have experience of using butchery, meat-processing or food-production software, or be comfortable learning a specialist system quickly.
You will become one of the key users of the system and will be expected to ensure information is entered accurately and that the rest of the team use it correctly.
About You
We are looking for someone who:
- Has previous experience as a butcher, skinner or in a similar meat-processing role.
- Customer facing, able to demonstrate butchery to chef/customers
- Is confident working with whole carcasses.
- Has good practical knife and butchery skills.
- Can lead, organise and motivate a small team.
- Understands the importance of food safety, hygiene and traceability.
- Is Food Safety/Hygiene trained or willing to undertake the required training.
- Is confident using computers and specialist software.
- Is organised, reliable and comfortable taking responsibility.
- Has good attention to detail.
- Is happy working in a small, hands-on team where everyone gets involved.
Experience working with venison, game or within an FSA-approved meat establishment would be particularly beneficial, although we are also interested in hearing from experienced butchers from other meat-processing backgrounds.
Food Safety qualifications would be an advantage.
Working Across the Business
Your main place of work will be Quarr Cross Venison Butchery.
Venison is naturally seasonal, so during quieter periods at Quarr Cross you may also be required to work at and support our La Chasse food distribution site.
This could include helping with stock, warehouse operations, order preparation or other appropriate operational duties.
We are therefore looking for someone with a flexible, positive and practical approach who is happy to support the wider business when required.
What We Offer
- Full-time, permanent position.
- A senior role within a small and growing specialist venison operation.
- The opportunity to take real ownership of the day-to-day butchery operation.
- Training and development where required.
- The opportunity to work with a high-quality British product from carcass through to finished cut.
If you are an experienced butcher looking for a role where you can remain hands-on while taking the lead of a small team, we would be very interested to hear from you.
Pay: From £35,000.00 per year
Work Location: In person
