Job Description

Rooted within Philo Ridfe Farm (PRF)’s dynamic culinary initiative, the Meat & Butchery program is a specialized on-farm operation focused on producing high-quality meat products through the time-honored craft of nose-to-tail butchery using regeneratively raised livestock. Our team is deeply committed to understanding the full farm-to-table system, working closely with PRF’s owners and livestock and research teams to explore how soil health, pasture productivity, genetics, and animal husbandry shape the quality of the meat we produce. By challenging conventional standards of how meat is raised, graded, and sold, we seek to define quality on our terms—guided by ethics, sustainability, and craftsmanship. Inspired by both our local community and influential figures in butchery such as Adam Danforth, Jane Grigson, Fergus Henderson, and the Marianski Brothers, our work blends tradition with innovation. Above all, the Meat & Butchery program is rooted in stewardship—leaving more than we take and sharing the knowledge we gain along the way. 

Under the direction of the Meat and Butchery Manager and in close collaboration with the Culinary Management Team, the Production Butcher is responsible for executing a variety of meat production and retail cutting tasks. This position supports all aspects of the production process across the Restaurant, Market, and Poultry Plant. The Production Butcher will assist in the cutting, grinding, and precise packaging of meats, following specifications outlined by the Butcher and/or Director of Food and Beverage. In addition, the role involves preparing restaurant-ready proteins and crafting value-added products to support the kitchen team during all service periods. The Production Butcher will contribute to maintaining high standards of quality, cleanliness, and safety while ensuring that all meat products meet the needs of the culinary team and are ready for both customer sales and restaurant service. The Production Butcher position is a full-time position requiring a flexible schedule, including availability for mornings, evenings, weekends, and holidays based on business needs. 

Responsibilities

• Safely and consistently perform meat cutting, grinding, processing, and packaging while maintaining a high standard of sanitation
• Produce a variety of cuts and sizes using nose-to-tail butchery techniques, ensuring all parts of the animal are utilized effectively
• Process retail products including ground meats, sausages, smoked meats, deli meats, and general retail cuts for sale
• Prepare restaurant-ready proteins and value-added meat products for service periods, ensuring they meet culinary standards
• Produce crossover products such as stocks, broths, renderings, and charcuterie, contributing to a diverse range of offerings from the butchery
• Maximize the use of all meat products, ensuring they are efficiently processed for both kitchen service and retail sale
• Collaborate closely with the Butcher and kitchen team to manage and maintain back-of-house inventories, ensuring timely and accurate stock levels
• Maintain accurate record keeping and documentation for all meat production processes, tracking inventory, processing details, and compliance with food safety standards
• Uphold exceptional standards of sanitation, organization, and cleanliness throughout all areas of meat preparation and processing
• Properly use, clean, and maintain knives, hooks, saws, grinders, and other specialized butchery equipment to ensure safety and efficiency
• Adhere to food safety compliance regulations and maintain equipment according to safety and maintenance standards
• Assist with other kitchen operations when necessary, supporting the overall function of the culinary team as needed

Job Tags

Full time, Local area, Flexible hours, Weekend work, Day shift, Afternoon shift,

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