Job description Head Butcher - Retail in the Toronto Region

Find out what work is like for a head butcher - retail in Canada. This work description is applicable to all Butchers, meat cutters and fishmongers - retail and wholesale (NOC 63201).

Butchers - retail and wholesale

Description

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group

Work week duration

Butchers - retail and wholesale usually work between 35 to 40 hours per week.
Between 35 to 40 hours

Job duties

Here are some of the main activities and tasks that Butchers - retail and wholesale have to perform, and some of the physical demands they involve:

  • Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
  • Prepare meat for special displays and/or delivery
  • Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
  • Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
  • Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
  • Ensure food storage conditions are adequate
  • May supervise, direct work or train other butchers, meat cutters or fishmongers.

Physical demands Help - Physical Demands

  • Standing
  • Handling material manually
  • Making repetitive motions
  • Bending or twisting the body
  • Walking and running

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Butchers - retail and wholesale are employed and some of their main characteristics:

  • Grocery stores
  • Self-employment
  • Supermarkets
  • Fish stores
  • Butcher shops

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled
  • Extreme temperatures
  • Hazardous equipment, machinery, tools
  • Skin injury
  • Standard safety equipment
  • Sound and noise

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 63201), and a list of similar occupations:

  • apprentice butcher - retail or wholesale
  • butcher - butcher shop
  • head butcher - wholesale
  • retail butcher

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Butchers - retail and wholesale in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
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