Butcher
Full Time • BARDSTOWN
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discounts
- Health insurance
- Paid time off
- Vision insurance
Role and Responsibilities
The butcher is responsible for the slaughtering, sanitary dressing of livestock and accuracy and quality of custom processing beef and pork orders – both the cut and packaging.
1. Prioritizes Self safety and safety of others first. Prioritizes Quality of work being performed and food safety second, prioritizes efficiency of work last, but efficiency is still of high priority and an expectation.
2. On non-slaughter dates: follow cutting instructions accurately, have cutting instructions posted to TV in real time for the ordering being followed.
3. On non-slaughter dates: Provide a high-quality cut for each item on the order (i.e., neat cuts, consistency between cuts).
4. Unload beef & move to pens prioritizing safety and humane handling.
5. Meet slaughter quality standards including humane handling, sanitary dressing, and yield goals.
6. Timely completion of all custom cutting orders. A typical schedule would be for all beef carcasses to be cut and packaged within 16 days of slaughter (Thursday 2 weeks after slaughter), and all pork carcasses to be cut and packaged within 2 days of slaughter (Friday after slaughter). Deer carcasses should typically be cut and packaged within 4 days of receipt.
7. Communicate with customers regarding cuts and packaging satisfaction.
8. Clean/Sanitize kill floor once slaughter is complete for the day.
9. Deliver a high level of customer service through the achievement of all responsibilities listed.
10. Perform general maintenance of area (e.g., grease rails, knife sharpening, etc.)
11. Other duties as assigned by team lead/management/owners.
Other responsibilities include:
· On non-slaughter Stay at the cutting table during the day. Start up should take 15-20 minutes, clean up before breaks should take 10 minutes.
· Team members each receive two 10-minute breaks per day.
Follow companywide policies (e.g., attendance policy)
Follow companywide policies (e.g., attendance policy)
Compensation: $17.00 - $18.00 per hour
OUR STORY
Boone’s Butcher Shop is a family-owned and operated retail meat store, slaughterhouse and USDA inspected processing facility. Celebrating over 75 years in business, Boone’s started as a one-room operation in 1946. Luel Boone got started in the business almost by accident – he slaughtered a couple of hogs on his property for a local farmer and sent them to the local locker plant in town. He’d stumbled on a niche waiting to be filled.
After a while, the farmers started asking Luel to process their meat and his services were in high demand. The one-room operation soon became two rooms, and two rooms became three rooms, until he’d built a hodgepodge building of over a dozen additions.
Luel’s family was a great source for helping hands. His 6 daughters and son, Jerry, all worked in the business from the time they could push a broom. Jerry became a full-time butcher after graduating high school and took over the business from his father in 1979. He and his wife, Donna, and their two children, Allison and Matthew, manage the daily operations of the business to this day.
In April of 2004, most of Boone’s Butcher Shop was destroyed in a fire. Jerry and his family decided to rebuild the business. Over a year after the blaze destroyed the building, a new, modern facility opened in the same location. Boone’s mascot, the bull on the top of the building, survived the fire and returned to his rightful place on the new building.
Today, Boone’s Butcher Shop boasts over 3,000 square feet of retail space, full of fresh meats, cheeses, deli products, frozen foods and more. We cut and package our fresh meat here in our facility every day. We stock our store with freshly ground beef every morning and have a variety of homemade sausages available.
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