Senior Butc

 Matangi Prime Meats are very passionate about our land, our animals, and ultimately the product we are producing. We are looking for a top butcher who shares our drive and vision and is keen to work in partnership to help us further cement Matangi as the premier NZ brand for top quality Grass Fed Angus Beef and chicory finished Lamb. If you are interested in being part of this journey, we would love to hear from you.

Qualifications & experience

·   At least five years experience with boning and trimming beef and lamb.

·   Knowledge of international trends, innovative cuts, and customized dry aging.

·   Experience and passion for nose-to-tail butchery.

·   A reliable nature with a ‘can do’ attitude.

·   Exceptional hygiene and health and safety practices.

·   Experience with preparing beef and lamb cuts for retail sale. 

·   We hand make our own sausages/small goods so experience in cooking/food preparation is ideal.

·   Experience creating recipes for smallgoods and/or client needs.

·   You must be currently in New Zealand and eligible to work.

About Us

Matangi is a highly ambitious boutique producer of Grass Fed Black Angus Beef and chicory-finished Lamb. With a breeding herd of 300 EQ (Eating Quality) Angus Cows on our two farms in Hawkes Bay we provide award-winning beef and lamb to selected top NZ restaurant chefs and to discerning private clients via our online store, and retail butchery in Hastings. Our target group in NZ is Meat Connoisseurs.

Our Offer to You A unique opportunity to join a successful vertically integrated farming and meat business. Achieve the next step in your career and work-life balance in the beautiful Hawkes Bay region with great outdoors, sports, restaurants, school options, and affordable housing. An excellent remuneration package will be offered for the right candidate. Work with a great local team and an ambitious overseas owner.

If you want to know more about our business, our people, and our culture, search at http://www.matangi.co.nz or follow us on Instagram @ Matangi_NZ

JOB DESCRIPTION

Remuneration: 73,000 - 78,000 per annum

Minimum guaranteed hours: 40 hours per week

Location: Hastings

·       Depending on roster, Employee may be expected to open or close Matangi Butchery Premises at 308 Heretaunga Street Hastings.

·       Reporting to Matt Englebretsen, Head Butcher and Nicky Gaddum, Business Manager.

·       Breaking down Quarter Carcasses of Beef and Whole Lambs.

·       Fine cutting, mincing, dicing, slicing and preparing meats for sale.

·       Daily cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive.

·      Weighing, packaging, pricing ready for postal dispatch and/or display.

·      Display of retail product.

·      Performing quality inspections on meats and other products.

·      Adhering to food safety and sanitation controls.

·      Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments.

·      Participating in events as agreed upon between the Employer and Employee.

·       Other miscellaneous tasks agreed upon between the Employer and Employee.

·       Assisting in the training, mentoring, and supervision of junior butchers or apprentices.

• Ensuring production and presentation meet Matangi’s brand standards and customer expectations.
• Supporting the Head Butcher in production planning, stock rotation, and inventory control.
• Identifying opportunities for product innovation (e.g., new cuts, value-added lines).
• Creating recipes for small goods, and value add products such as patties and sausages.
• Overseeing safe equipment operation and reporting any maintenance or compliance issues.

·       Ensuring compliance with all health and safety policies, including PPE use and hazard reporting.

·       Maintaining documentation required for traceability and food safety audits.

·       Actively contributing to continuous improvement in food handling and workplace safety.

·       Roster may include weekends and public holidays as required by operational needs.