Head Butcher/ Meat Department Manager

• Health insurance
• Paid time off
• 401(k) matching

Head Butcher / Meat Department Manager

• Lead, train, coach, and develop butcher shop staff.
• Create production schedules and assign daily workloads.
• Maintain a safe, clean, and organized work environment.
• Ensure compliance with USDA, state, and local food safety regulations.
• Conduct performance evaluations and provide ongoing employee development.
• Promote a culture of teamwork, accountability, and continuous improvement.

• Expertly fabricate whole beef carcasses and whole-muscle primals into retail and foodservice cuts.
• Process pork, lamb, poultry, and specialty meats as required.
• Maximize yields while minimizing waste.
• Produce value-added products including steaks, roasts, ground meats, sausages, marinated items, and custom cuts.
• Maintain the highest standards for knife skills, trimming, portion control, and presentation.
• Ensure consistent product quality and specifications.

• Manage inventory levels to ensure product availability while controlling shrink.
• Forecast demand based on historical sales, seasonal trends, and promotional activity.
• Order products and coordinate with suppliers.
• Monitor yields, food costs, and production efficiencies.
• Conduct regular inventory counts and reconcile variances.

• Forecast production needs.
• Manage inventory accurately.
• Analyze sales trends.
• Generate purchasing recommendations.
• Utilize Excel and inventory management software.
• Experience with restaurant ERP or inventory systems is preferred.

• 5+ years of professional butcher experience.
• 3+ years of supervisory or management experience.
• Extensive experience breaking down whole beef carcasses and whole-muscle primals.
• Thorough understanding of all fabrication techniques and meat-cutting standards.
• Strong knowledge of meat yields and cost control.
• Experience with inventory management and demand forecasting software.
• Strong organizational and leadership skills.
• Excellent communication skills.
• Ability to lift 75 pounds and work in refrigerated environments.

• USDA inspection and HACCP knowledge.
• Food Safety Manager Certification (or ability to obtain).
• Experience in high-volume retail, commissary, or restaurant production.
• Experience training apprentice butchers.

• Passionate about the craft of butchery.
• Detail-oriented and quality driven.
• A proven leader who develops people.
• Comfortable using technology to improve operations.
• Focused on continuous improvement and operational excellence.
• Able to balance craftsmanship with productivity and profitability.

• Competitive salary based on experience.
• 401(k) with company matching.
• Health and retirement benefits (if applicable).
• Paid vacation and holidays.
• Employee meal and company discounts.
• Opportunities for advancement within Happy Day Restaurants.