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NASSAU COUNTYTitle:BUTCHER I
Code:720070 3NK
CLASS SPECIFICATIONPage:1 of 1

GENERAL STATEMENT OF DUTIES
Assists in receiving, butchering, preparation and storage of meats and related supplies, in an institutional kitchen; performs related duties as required.

COMPLEXITY OF DUTIES
Under direct supervision, the duties require the exercise of some judgment in accepting, weighing, planning and butchering of meats.

TYPICAL DUTIES
1.Assists in inspection, weighing, receiving and storing of meat and related supplies in accordance with accepted principles and policies of the department.
2.Butchers meats according to established methods.
3.Assists in instruction of subordinate personnel on techniques of butchering, operation of equipment and sanitation and safety standards and procedures.
4.Cleans and maintains work areas and equipment.
5.Observes safety and sanitation standards.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Knowledge of and skill in the techniques of butchering meats and in the operation of required equipment.
2.Some knowledge of grades and qualities of meats.
3.Some knowledge of techniques, methods and equipment used in institutional cooking.
4.Some ability to weigh meats, record and total weights.
5.Some ability to plan and implement butchering of meats.
6.Ability to instruct and supervise subordinate personnel as required.
7.Knowledge of and ability to apply established safety and sanitation standards.
8.Ability to comprehend and follow oral and written instructions.

MINIMUM QUALIFICATIONS
Training and Experience
1.Graduation from high school;
and
2.Two years of experience in butchering large quantities of meats
or
3.A satisfactory combination of training and experience.


7/7/67
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