Butcher
County Square Market
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Identified cuts of meat, grading and pricing accordingly.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Reduced wait time for customers through efficient multitasking during peak hours.
