The Butchery Room Leader role is a critical on-shift leadership position within a high-volume fresh meat department. You’ll be responsible for keeping standards tight, quality consistent and teams performing at pace, especially during peak production periods.
This is a hands-on role for someone who knows meat, understands specification, and can lead confidently on the floor.
What’s in it for you
Competitive hourly rate with guaranteed full-time hours
Regular overtime available, paid at time and a quarter
A hands-on leadership role within a busy retail meat operation
Exposure to peak seasonal production and high-volume processing
Long-term stability within an established food facility
What you’ll be getting stuck into as a Butchery Room Leader
Leading teams within the fresh meat department on shift
Checking primals, steaks and joints against specification and quality standards
Monitoring trim, off-cuts and overs and investigating root causes
Reviewing and validating claims and rejections with supporting evidence
Working with operational managers to analyse yield performance
Maintaining presentation, quality and spec during peak trading periods
What you’ll bring to the table as a Butchery Room Leader
Previous experience within butchery or butchery-led operations
Strong knowledge of meat cuts, steak types and quality indicators
Experience working to tight specifications in retail environments
Confidence leading teams on shift in a cold production setting
Understanding of yield, waste control and quality standards
Working hours
There are 2x positions available:
Sunday: 6:00am – 6:00pm
Monday: 6:00am – 6:30pm
Tuesday: 3:00pm – 11:00pm
Wednesday: 3:00pm – 11:00pm
Thursday: 3:00pm – 11:00pm
OR
Tuesday: 6:00am – 2:00pm
Wednesday: 6:00am – 2:00pm
Thursday: 6:00am – 2:00pm
Friday: 6:00am – 6:30pm
Saturday: 6:00am – 6:00pm
If you’re looking for a hands-on leadership role where quality and control are non-negotiable, this Butchery Room Leader position delivers pace, responsibility and progression