Gauteng: Master Butcher posted by Craven Cottage CC

About the Role

We are seeking an experienced Master Butcher to join our team at Craven Cottage CC, one of South Africa’s most respected meat brands. As a key member of our production team, you will be responsible for overseeing all aspects of meat production, including dry ageing and wet ageing, portioning, and retail product development.

Key Responsibilities

• Full carcass and primal breakdown – beef, lamb, pork, poultry
• Run the dry ageing and wet ageing programme: temperature, humidity, rotation, trimming, yield tracking
• Portion and prepare restaurant cuts to spec – consistency, weight accuracy, presentation
• Develop and produce a retail meat range for stores – marinated cuts, burger patties, braai packs, steak boxes, signature value-added products
• Own retail product quality: vacuum sealing, packaging, labelling, shelf-life management, and presentation standards
• Maximise yield across both channels – what doesn’t go to the restaurant becomes premium retail, not waste
• Manage stock rotation, cold chain, and minimise shrinkage across all protein lines
• Train and supervise junior butchers on cutting standards, production consistency, and food safety
• Work with management on costing, yield percentages, and new product development
• Maintain HACCP compliance, hygiene standards, and equipment care

Requirements

• Qualified master butcher with 10+ years in a production or fine dining environment
• Expert knowledge of beef primal cuts, grading, and portioning (SA and international standards)
• Proven dry ageing and wet ageing experience
• Experience developing retail-ready meat products – marinades, value-added lines, consumer packaging
• Understanding of yield management – tracking inputs vs outputs and optimising use of every cut
• Strong food safety knowledge – HACCP, cold chain, hygiene compliance
• Ability to lead and train a team to a consistent daily standard
• Physical fitness – hands-on, on your feet, cold environment
• Multi-outlet experience – supplying several venues from one central facility
• Charcuterie, biltong, curing, or smoking experience
• Experience with ERP or stock systems for ordering and inventory
• Understanding of coal-fire and wood-fire cooking and how it affects cut selection

Qualifications

None specified.

Salary & Benefits

Market-related salary with growth as the group expands.