Benefits:

Paid vacation days after one year

401K after one year

Relocation Assistance

Pail life insurance policy

Paid health savings account.

Bonus based on performance

Company parties

Competitive salary

Employee discounts

Health insurance

Vision insurance

​​Role and Responsibilities​

The Lead Butcher - Livestock Harvest is responsible for the condition and process flow of the harvest floor, following USDA Regulatory standards, accuracy, and quality of wholesale and custom processing beef and pork orders – both the cut and packaging. Must have 2 years experience in all parts of harvest process with beef, sheep goat, hogs, and deer.

Follows all Boone’s and USDA regulatory requirements and communicates professionally with USDA site rep as well as harvest floor team with an approachable demeanor.

Maintains a “Can-do” attitude and asks “Why not” rather than finding ways to not achieve all bullet points.

Focuses on Safety of self and others, Quality of work and product as well as food safety, and efficiency of work and process in that order.

Leads by example and guides harvest team with regard to humane handling.

Leads by example with integrity and credibility.

Is a professional liaison between owners, management, and team members as well as USDA. Communicates, plans, and prioritizes with all team members in the process flow to ensure a smooth-running operation.

Has a high degree of ownership and continuous improvement of self, team, and surroundings.

Instructs team members on techniques to meet slaughter quality standards including humane handling, sanitary dressing, and yield goals. Instructs team members best practices to care for their equipment and when to use certain equipment.

On non harvest days ensures timely completion of all wholesale orders or tasks as assigned. 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.

Consistently shows a high level of awareness of the process and standards for which their team is responsible and guides correction with a high degree of care and leadership.

Deliver a high level of customer service through the achievement of all responsibilities listed.

Perform or delegate general maintenance of area (e.g., grease rails, bearings, chains, rollers, knife sharpening, area cleaning, etc.) and cleanliness of tools and equipment.

Other responsibilities include:

Strive for excellence with servant leadership.

Keep self and areas of responsibility audit ready.

Communicate daily expectations to team members using a short pre-shift meeting to communicate needs and responsibilities.

Provide encouragement to team members when they perform at or above expectations.

Give constructive feedback to team members for areas of improvement or if expectations are not being met.

Follow companywide policies (e.g., attendance policy)

Completes tasks as assigned by owners or plant management.

​​Qualifications and Education Requirements​

2 years harvest experience

2 supervisor/leadership experience or equivalent

High school diploma or equivalent

Preferred Skills​

Retail meat cutting experience

Humane handling experience

Harvest experience

High degree of customer service

Reporting Structure This position reports to Brandon Burke, plant manager.