Port Elizabeth: Fleischermeister / Master Butcher posted by Top Vitae

Focus:
Technical Production Leadership, Quality Control & Artisanal Processed Meats

Role Purpose:
To serve as the technical lead for the butchery and processing floor. This is a senior, artisanal role responsible for the “science of meat” ensuring the highest quality standards in processed and cured meat production. The successful candidate will bring proven expertise in premium artisanal products and will analyse current production methods, machinery, and recipes to elevate product quality and consistency.

Key Responsibilities:

• Specialised Processing & Curing: Lead the production of premium value-added goods, including specialized curing, smoking, and spice blending for products such as hams, salamis, sausages, and other artisanal cured meats.
• Product Analysis & Development: Analyse current product formulations and production methods; recommend improvements to elevate quality, consistency, and artisanal standards.
• Quality Control: Act as the final gatekeeper for product quality, ensuring brand standards are met in every batch and that all products reflect premium artisanal craftsmanship.
• Machinery & Equipment Assessment: Evaluate current production equipment and recommend upgrades or changes to support premium product development and efficiency.
• Production Floor Leadership: Manage the workflow of the butchery team, ensuring high productivity, hygiene discipline, and artisanal consistency across all batches.
• Training & Mentorship: Upskill junior blockmen and butchers in advanced processing, curing techniques, and quality standards.

Candidate Requirements:

• Certification: Must hold a recognized Master Butcher (Fleischermeister) qualification or demonstrate proven experience in quality-controlled meat production with reputable entities (strong track record in premium hams, salamis, and specialized artisanal products).
• Experience: 10+ years in meat processing, with at least 35 years in a senior technical or supervisory role focused on processed and cured meats.
• Key Skill: Expert knowledge of meat chemistry, curing techniques, quality control systems, and traditional artisanal methods for premium products.

Please consider your application unsuccessful should you not receive a response within 2 weeks of applying.