Lead Butcher

Karl's Country Market is a full-service neighborhood grocer known for quality, fair prices, and knowing our customers by name. Our meat and deli counter is one of the main reasons people choose us over a chain store, and the Lead Butcher is the person most responsible for protecting that reputation every day.

The Lead Butcher is a working butcher who also sets the pace for the counter. This position breaks and fabricates product to Karl's standards, builds and maintains the service case, fills customer and special orders, and directs the daily cutting and production plan for the department. The Lead Butcher trains and coaches other cutters and counter staff, enforces food safety and sanitation standards, and works closely with the General Manager on yield, shrink, and product quality.

As an employee-owned company, we expect the Lead Butcher to understand employee ownership and to help build an inclusive, collaborative environment with fellow employee owners.

Reports to: General Manager

Does not carry formal supervisory authority. Provides day-to-day work direction, training, and quality oversight to butchers, meat cutters, and deli associates on shift.

Cutting and Production

• Break, fabricate, trim, grind, and portion beef, pork, poultry, and other proteins to Karl's specifications and to customer request.

• Set and run the daily cut list and production plan so the case is full at open, holds through peak periods, and is not overbuilt at close.

• Prepare value-added and ready-to-cook items (marinated cuts, kabobs, stuffed products, ground blends, sausage) according to established recipes and specs.

• Maintain product yield and control shrink; use trim and aging product through grind, specials, and value-added items rather than markdown or waste.

• Confirm accurate weights, labeling, pricing, country-of-origin labeling, and sell-by dating on all packaged product.

Case Presentation and Merchandising

• Build and maintain a full, rotated, visually appealing service case throughout the day, including proper facing, garnish, signage, and price accuracy.

• Rotate product on a strict first-in, first-out basis and pull any product that does not meet quality standards.

• Execute weekly ad items and promotions in the case, and communicate to the General Manager what is selling and what is not.

Customer Service

• Greet customers promptly and warmly, answer questions about cuts, sourcing, and preparation, and make recommendations that fit what the customer is actually cooking.

• Take, prepare, and follow through on special orders and holiday orders, including phone orders, with accurate pickup times and pricing.

• Resolve customer issues at the counter when possible; escalate to the General Manager when appropriate.

• Make an effort to learn customers' names and use them.

Team Leadership and Training

• Train new and developing cutters and counter staff on cutting technique, knife and equipment safety, case setup, wrapping and labeling, and customer service standards.

• Direct the flow of work on shift so cutting, stocking, cleaning, and counter coverage all get done.

• Model the standard for professionalism, hygiene, dress code, punctuality, and attitude; set the tone for a friendly, cooperative department.

• Raise performance, staffing, or product concerns to the General Manager promptly rather than working around them.

Food Safety, Sanitation, and Compliance

• Uphold HACCP standards, including temperature logs, cooling and holding procedures, cross-contamination controls, and documentation.

• Maintain strict cleaning and sanitation of saws, grinders, slicers, mixers, tables, coolers, and the sales floor case; complete assigned daily and weekly cleaning tasks.

• Follow all lockout/tagout, guarding, cut-glove, and safe equipment operating procedures, and ensure others on shift do the same.

• Comply with all applicable federal, state, and local food safety and health regulations, and support the department during health inspections.

Inventory and Ordering Support

• Track product on hand and communicate ordering needs to the General Manager ahead of shortages.

• Receive and inspect incoming product for weight, temperature, and quality; report discrepancies and damaged or short shipments.

• Participate in scheduled physical inventory counts.

• Perform other job-related duties and special projects as required.

Required

• Three or more years of hands-on meat cutting experience in a retail meat counter, butcher shop, or grocery meat department.

• Demonstrated ability to break primals and fabricate subprimals into retail cuts with consistent quality and yield.

• Working knowledge of food safety, HACCP principles, sanitation, and proper handling and temperature control of fresh proteins.

• Ability to safely operate and clean band saws, grinders, slicers, tenderizers, mixers, and wrapping and labeling equipment.

• Strong customer service skills and comfort talking with customers across a counter.

• Reliable attendance and availability for a schedule that includes early mornings, weekends, and holidays.

• Ability to read and follow specs, recipes, production lists, and schedules.

Preferred

• Prior lead, head cutter, or assistant manager experience in a meat or deli department.

• Experience with value-added and further-processed products (sausage, marinated items, smoked products, prepared entrees).

• Food safety certification (ServSafe or equivalent), or willingness to obtain within [90] days.

• Familiarity with scale, POS, and labeling systems used in a retail meat department.

• Bilingual (English/Spanish) — helpful for serving customers and for training and coordinating with Spanish-speaking team members.

• Must be physically able to exert up to 100 pounds of force occasionally (shared team lifting), up to 50 pounds of force frequently, and up to 10 pounds of force constantly to move objects.

• Standing and walking for the majority of an eight- to ten-hour shift, with frequent bending, reaching, twisting, and repetitive hand and wrist motion.

• Regular work in refrigerated environments (approximately 28–40°ree;F) and around wet floors, sharp knives, and powered cutting equipment.

• Required use of personal protective equipment, including cut-resistant gloves, mesh, and slip-resistant footwear.

Pay range: $22.00 – $24.00 per hour, depending on experience. Overtime paid in accordance with Wisconsin and federal law.

• Employee ownership through Teamshares

• Health insurance

• Paid time off and paid holidays

• Employee store discount

Paid training and advancement opportunity within the department