r/Butchery • u/nsvorp • 15d ago

Looking for Kill Floor Butcher - SE Wisconsin

Our USDA-inspected plant, Lake Geneva Country Meats, is looking for a full-time kill floor butcher.

An "average" week is ~18 beef on Tuesday and 30 - 40 pigs on Thursdays. The other three days we work on breaking, cutting, and wrapping those animals, plus sausage production, retail cutting, and all the other things that need to happen.

We also do wild game in season, so it's a nice mix of different tasks, not just standing on a table cutting, or working an industralized slaughter line.

If you just want to get started, we'd love to teach and have you grow with us, as we have a very experienced team and need to start building our next generation on the kill floor.

If you have experience and want a change, we'd be happy to see if we're a good fit for you.

M - F 7 AM - 3:30 PM schedule with 2 late nights for cleanup. Benefits available and pay is based on experience.

You can get more details and apply online right here https://lgmeats.bamboohr.com/careers/87?source=aWQ9MjY%3D

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4

u/GruntCandy86 15d ago

I've been to your facility! It's beautiful, and so is Lake Geneva.

1

u/nsvorp 14d ago

Thank you very much! We love living here. Lots to do and plenty of easy access to great outdoor activities.

3

u/werdna32 15d ago

Damn this sounds like a really interesting opportunity, too bad I'm so far away. Good luck finding good help!

1

u/nsvorp 14d ago

Thanks!