BUTCHER DEPARTMENT MANAGER

Description

Job Summary: Lead the team, perform meat cutting and preparation, serve customers, maintain hygiene and organization in the butcher department, and control product quality. Key Highlights: 1. Team leadership and butcher department management 2. Preparation and handling of various types of meat 3. Customer service and quality control **Responsibilities and Duties:** * Lead the counter staff and butchers; develop vacation and shift schedules; conduct training; inspect meat cutting and weighing. Manage restocking, hygiene, and cleaning of cold storage rooms. * Perform cutting, preparation, and packaging of various types of meat (beef, pork, poultry, etc.). * Serve customers courteously and proactively, providing product information and cooking suggestions. * Maintain department organization and cleanliness, strictly adhering to hygiene and food safety standards. * Monitor product quality, expiration dates, and inventory levels. * Collaborate with the team to ensure customer satisfaction and smooth operation of the butcher department. **Requirements and Qualifications:** * Proven experience as a butcher. * Knowledge of meat cutting, deboning, and handling techniques. * Proficiency in using butcher equipment (knives, grinders, slicers). * Completion of elementary education. * Proactivity, organizational skills, and attention to detail. * Availability for a 6x1 rotating schedule (including weekends). Employment Type: Full-time CLT Compensation: R$3.000,00 - R$3.500,00 per month Benefits: * Corporate agreements and commercial discounts * Meal allowance * Transportation allowance Experience: * Butcher (Mandatory)