Important Note: These jobs are posted in real-time and might expire. Please apply promptly.
This week, there are plenty of opportunities in the butcher field, especially in traditional roles. There seems to be a real need for skilled butchers who can handle everything from beef and hogs to specialty meats. Unfortunately, no fully remote roles are available this time, but keep an eye out as this can change.
This Week’s Jobs
Butcher
Company: The Butcher Block LLC | Location: Mount Pleasant, MI
Looking for a skilled butcher to handle both beef and hogs. It’s a great fit if you’re experienced in working with large cuts and enjoy the hands-on aspect of butchery. Apply Here
Butcher
Company: The Avra Group | Location: Beverly Hills, CA
This role requires previous experience as a butcher or meat cutter. It’s a solid opportunity if you’re looking to work in a high-end environment. Apply Here
Butcher
Company: The Avra Group | Location: New York, NY
Similar to the Beverly Hills position, this one requires prior experience. It’s perfect for those who can thrive in a bustling city setting. Apply Here
Apprentice Butcher
Company: Westwood Prime Eats | Location: Westwood, NJ
Great entry-level opportunity for someone eager to learn the craft. You’ll be part of a team focusing on quality burgers with proprietary meat blends. Apply Here
Butcher
Company: Pellegrini Prime Meats | Location: Stewart Manor, NY
This family-owned shop, established in 1959, is looking for a butcher to join their close-knit team. It’s a chance to work with top-quality meats in a community-focused setting. Apply Here
Butcher
Company: Pellegrini Prime Meats | Location: Garden City, NY
Another position with Pellegrini, offering the same family-driven environment and focus on quality. If you’re passionate about traditional butchery, this could be it. Apply Here
Butcher
Company: Lagniappe Specialty Meats | Location: Texarkana, AR
This role involves preparing specialty meats, ideal for those who enjoy variety and working in a small company atmosphere. Apply Here
Butcher
Company: 555 East | Location: Long Beach, CA
This position is at a restaurant known for its delicious food and beautiful setting. It’s one of the most important roles there, focusing on quality and consistency. Apply Here
Butcher & Seafood Specialist
Company: Patibi Corp | Location: Southampton, NY
Skilled in both butchery and seafood? This role requires proficiency with specific equipment and offers a diverse workday. Apply Here
Meat Butcher
Company: King’s Seafood Distribution | Location: Santa Ana, CA
Join a family-oriented company with growth opportunities. This role involves executing accurate prep with a focus on consistency and quality. Apply Here
a family-oriented company with growth opportunities; this role involves executing accurate prep with a focus on consistency and quality. Apply Here See I’ve gotten faster callbacks by attaching a one-page yield sheet from breaking a whole chuck and a pork shoulder — real numbers beat a resume; just confirm if they want metric or imperial first.
Short answer from my side: I’m seeing the same pattern — one concrete thing that helped was writing down the exact handoff and timebox it to 15–20 min. Does that match what you’re running into?
If a listing pops up in real-time, walk in the same day with your knife roll and ask for a quick ‘bench test’ — I’ve gotten hired on the spot after breaking a beef shoulder cleanly. If they require an online app first, call before noon to nudge it, @OP.
I carry a one-pager with my average yields and times (hog shoulder about 68% saleable in 14 min; beef chuck about 62% in 18) and a note on my knife care. I hand it to the owner and say, “Happy to prove it on the block when you’ve got five minutes,” and if they’re slammed — especially with no remote gigs this week — it still gets me a call later.
I’ve had the best luck calling 6–7am to ask, ‘what’s your chuck trim spec and grind fat target?’, then setting a quick meet and noting I can close and run full saw sanitation on Mondays — it signals I’ll fit their flow. If they’re union or bigger, @OP, email HR first and lead with your sanitation cert instead.
Quick example from last week: I asked, “mind if I tune up one of your house knives?” then did a two-minute sharpen and trussed a rolled chuck to their display spacing — owner saw my edge care and hands right away. Tiny caveat: some shops weigh attitude, so I tell @Nora I’m happy to float the counter and do sample slicing during the rush; it’s like changing the tire before talking lap times.