CompGeo Salary Survey Benchmark Job Summary and Competencies

Butchers and Meat Cutters

The Benchmark Job Description below represents the specific Position Characteristics of the job used in the Salary Survey. Benchmark Job Descriptions should be inspected carefully to review the degree of matching between an organizations' Job and the Salary Survey Benchmark. Matching internal Jobs to Salary Survey Benchmark Jobs should not be done on Job Title alone. A thorough comparison of Salary Survey Benchmark to Internal Job Descriptions is recommended. A good overlap should exist on any comparisons used on critical Job Dimensions and Competencies.
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Summary Job Description Tasks
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments. Wrap, weigh, label and price cuts of meat.
 
Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper's eye.
 
Prepare special cuts of meat ordered by customers.
 
Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
 
Receive, inspect, and store meat upon delivery, to ensure meat quality.
 
Shape, lace, and tie roasts, using boning knife, skewer, and twine.
 
Estimate requirements and order or requisition meat supplies to maintain inventories.
 
Supervise other butchers or meat cutters.
 
Record quantity of meat received and issued to cooks and/or keep records of meat sales.
 
Negotiate with representatives from supply companies to determine order details.
 
Cure, smoke, tenderize and preserve meat.
 
Total sales, and collect money from customers.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Important Knowledge Competencies Competency Description
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
 
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
 
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Important Skill Competencies Competency Description
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
 
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
 
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
 
Speaking Talking to others to convey information effectively.
 
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
 
Persuasion Persuading others to change their minds or behavior.
 
Service Orientation Actively looking for ways to help people.
 
Coordination Adjusting actions in relation to others' actions.
 
Instructing Teaching others how to do something.
 
Time Management Managing one's own time and the time of others.
 
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
 
Negotiation Bringing others together and trying to reconcile differences.
 
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
 
Management of Personnel Resources Motivating, developing, and directing people as they work, identifying the best people for the job.
 
Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Important Ability Competencies Competency Description
Manual Dexterity The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
 
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
 
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
 
Arm-Hand Steadiness The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
 
Speech Recognition The ability to identify and understand the speech of another person.
 
Written Comprehension The ability to read and understand information and ideas presented in writing.
 
Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense.
 
Inductive Reasoning The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
 
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
 
Far Vision The ability to see details at a distance.
 
Speech Clarity The ability to speak clearly so others can understand you.
 
Perceptual Speed The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
 
Control Precision The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
 
Multilimb Coordination The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
 
Trunk Strength The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
 
Visual Color Discrimination The ability to match or detect differences between colors, including shades of color and brightness.
 
Hearing Sensitivity The ability to detect or tell the differences between sounds that vary in pitch and loudness.
 
Flexibility of Closure The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
 
Visualization The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
 
Finger Dexterity The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
 
Static Strength The ability to exert maximum muscle force to lift, push, pull, or carry objects.
 
Depth Perception The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Prerequisite Qualification Category Education and Experience Level
Required Level of Education High School Diploma (or GED or High School Equivalence Certificate)
 
On-Site or In-Plant Training Up to and including 1 month
 
Related Work Experience None
 
Required Level of Education Less than a High School Diploma
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
Alternate Job Title(s)
Blockman
Butcher
Butcher Apprentice
Butcher Assistant
Cleaver
Halal Butcher
Journeyman Meat Cutter
Kosher Butcher
Market Manager
Meat Butcher
Meat Carver
Meat Clerk
Meat Counter Worker
Meat Cutter
Meat Cutter Apprentice
Meat Department Manager
Meat Dresser
Meat Loiner
Meat Manager
Meat Slicer
Meat Specialist
Meat Supervisor
Meat Wrapper
Meatman
Seafood and Service Meat Manager
Slicer
Small Order Cutter
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Butchers and Meat Cutters
 
 
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