CompGeo Salary Survey Benchmark Job Summary and Competencies

Slaughterers and Butchers

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: Slaughterers and Butchers
 
Summary Job Description Tasks
Work in slaughtering, meat packing, or wholesale establishments performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Remove bones, and cut meat into standard cuts in preparation for marketing.
 
Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
 
Slaughter animals in accordance with religious law, and determine that carcasses meet specified religious standards.
 
Slit open, eviscerate, and trim carcasses of slaughtered animals.
 
Tend assembly lines, performing a few of the many cuts needed to process a carcass.
 
Sever jugular veins to drain blood and facilitate slaughtering.
 
Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
 
Trim, clean, and/or cure animal hides.
 
Shackle hind legs of animals to raise them for slaughtering or skinning.
 
Skin sections of animals or whole animals.
 
Trim head meat, and sever or remove parts of animals' heads or skulls.
 
Saw, split, or scribe carcasses into smaller portions to facilitate handling.
 
Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.
 
Stun animals prior to slaughtering.
 
Wrap dressed carcasses and/or meat cuts.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
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.
 
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
 
Mechanical Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
 
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
 
Public Safety and Security Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
 
Chemistry Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
Important Skill Competencies Competency Description
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.
 
Speaking Talking to others to convey information effectively.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
Important Ability Competencies Competency Description
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.
 
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.
 
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.
 
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.
 
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
 
Control Precision The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
 
Static Strength The ability to exert maximum muscle force to lift, push, pull, or carry objects.
 
Near Vision The ability to see details at close range (within a few feet of the observer).
 
Oral Expression The ability to communicate information and ideas in speaking so others will understand.
 
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.
 
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).
 
Extent Flexibility The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
 
Category Flexibility The ability to generate or use different sets of rules for combining or grouping things in different ways.
 
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.
 
Speech Recognition The ability to identify and understand the speech of another person.
 
Speech Clarity The ability to speak clearly so others can understand you.
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
Prerequisite Qualification Category Education and Experience Level
Related Work Experience None
 
Required Level of Education Less than a High School Diploma
 
On-the-Job Training Anything beyond short demonstration, up to and including 1 month
 
On-Site or In-Plant Training Up to and including 1 month
 
On-Site or In-Plant Training None
 
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
Alternate Job Title(s)
All Around Butcher
All-Round Butcher
Animal Killer
Animal Sticker
Animal Stunner
Beef Killer
Beef Splitter
Bitter
Boning Room Worker
Brainer
Breast Trimmer
Butcher
Butcher Apprentice
Cattle Killer
Cold Storage Worker
Delivery Driver
Fetter Bone Buster
Halal Meat Packer
Hog Killer
Hog Slaughterer
Hog Sticker
Kill Room Operator
Killer
Laborer
Live Hanger
Livestock Slaughterer
Meat Cutter
Meat Dresser
Meat Locker Plant Employee
Meat Packager
Meat Packer
Meat Processor
Meat Trimmer
Pelt Dropper
Pig Sticker
Poleman
Poultry Slaughterer
Production Worker
Religious Ritual Slaughterer
Sausage Maker
Saw Operator
Sawyer
Scriber
Shactor
Sheep Killer
Shochet
Tank House Operator
Throat Cutter
Trimmer
 
CompGeo Occupation Group: Travel/Entrtnmt/Lodging/Restaurant
Job Family: Food Service
Benchmark Title: Slaughterers and Butchers
 
 
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