Butcher

Description

The professional will occupy a central position in the meat department of a food-sector establishment, where they will be responsible for the fundamental tasks of preparation and presentation of meat products. This includes cutting, deboning, and filleting various types of meat, such as beef, pork, and poultry. In addition, they will be responsible for producing in-house items, such as hamburgers or specialty preparations, always ensuring standardized recipes and an attractive, orderly presentation in the refrigerated display case to capture customer interest. Another key function is guaranteeing strict compliance with all food hygiene and safety regulations, which entails meticulous cleaning of the counter, tools, and work area after each shift, as well as proper handling of the cold chain. The worker will actively participate in inventory management, assisting with goods receipt, inspecting the quality of raw materials, and collaborating in stock rotation processes to minimize losses. This role demands constant attention to detail, exceptional manual dexterity, and a firm commitment to quality and safety at every stage of the process—from meat receipt to final exposure for public sale. It is a dynamic position combining artisanal technical skills with the responsibility of maintaining the highest operational standards in a commercial environment. The offered gross monthly salary is 1,673 euros. Hiring for this position is immediate upon completion of the selection process. Working hours are scheduled from Monday to Saturday, with weekly rotating shifts including morning and afternoon shifts. Furthermore, it should be noted that approximately one Saturday every two weeks will feature a split shift. The working environment is subject to the conditions typical of a commercial butcher shop, including exposure to low temperatures and use of cutting equipment. A minimum of two months’ verifiable experience in a butcher shop setting is required, whether in a traditional establishment or in the corresponding section of a supermarket. Expert and confident handling of professional knives and all cutting tools specific to the trade is absolutely essential. Practical knowledge of butchery and charcuterie techniques will be valued, although a specific formal qualification is not mandatory. The ideal candidate must demonstrate great meticulousness, physical stamina to stand for extended periods, and a proactive attitude toward learning and teamwork.