Butcher

BSNI is working with a manufacturing site to recruit candidates within their Boning Hall, this is a specific role that requires experience.

Working as part of a team to achieve the targets set for the division.

Hours of work:  6am – 14.30pm

£12.86 – £18.02 depending on experience

Main Duties:

Work as part of the Boning Hall team, on the specific job designated by your Senior Supervisor or Manager.
Middles
Middles travel from the Primal Cut and flow onto top of Line 6
Remove the fillet bone
Remove Rib cage and leave the middle ready to split into Pork loin and Pork Belly
Select the belly part and finish it as required or as per customer specification
Select loin part and finish it as required or as per customer specification
Ensure to maximise either the Lardon strip or belly trim based on customer specification.

Legs

Primal Leg travel from the Primal cut and flow through the de-rinder
Ensure you follow the correct cutting lines and seams for the station you are operating at.
Ensure that any bones removed are to the required customer specification and ensure yields are achieved.
Ensure that all primal’s are finished to the required customer specifications as per the daily plan.
Visually check the primal after and ensure it meets customer specification and ensure yields are achieved.
Correct any “defects” that may occur with the primal’s to bring them into specification, these may include, bone chips, cartridge, tendons, lymph nodes, seam fat and foreign muscle.
Ensure any trim removed is placed in the correct tray.
Shoulders
Primal shoulders travel from the Primal cut and flow through the de-rinder.
Ensure that any bones removed are to the required customer specification and ensure yields are achieved.
Ensure you follow the correct cutting lines and seams for the station you are operating at.
Specifications will include, muscle content, external fat levels and visual lean.

Ensure you fully understand and comply with company requirements regarding Health and Safety and Hygiene, including PPE.

Any other duties within the competency of the post holder as directed by management.

Ensure that you do not operate any machinery without receiving training and being confirmed as competent by a member of the Training Department.

Requirements, Experience and Person Specification:
Accuracy / attention to detail

Flexibility

Time management skills
Performance driven
Results and customer oriented
Understanding of key safety, legality and quality factors involved in the manufacture of pork products and how to apply this information in practice