1. Responsible for deboning, trimming, preparing, and packaging standard or specialty cuts of meat, poulty, fish and seafood for retail and wholesale.
2. Prepare meat for special displays and/or delivery.
3. Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats.
4. Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements.
5. Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards.
6. Ensure food storage conditions are adequate.
7. May supervise, direct work or train other butchers, meat cutters or fishmongers.
8. Knowledge in deli preparation.