Butcher

You break down quarters of pork and beef in the cutting room behind the shop, trim and portion them to the cuts on the daily list and fill the counter before opening. Through the day you serve customers, weigh and label each cut, mince and season meat for cevapi and sausages, and keep the cold room temperature log. Knives are sharpened at the start of each shift and the cutting room is cleaned and disinfected at the end. You report to the shop manager. The Vrapce shop runs two shifts, 07:00-15:00 and 13:00-21:00, Monday to Saturday, with a weekly rotation and five working days per person.

Finished trade school for butchers, or equivalent practice in a meat shop

At least one year at a meat counter or in a cutting room

Safe work with boning knives, a band saw and a mincer

Valid sanitary booklet, or willingness to obtain one before starting

Willingness to rotate two shifts and work Saturdays by schedule

Basic English for labels and the scale menu

Net salary from 1310 up to 1500 EUR per month

Permanent contract with full pension and health insurance

Transport allowance paid with the salary

Performance bonus paid every quarter

Staff discount on meat and meat products

Help with accommodation for workers moving from other cities

Work clothing, cut resistant gloves and safety shoes provided

After the first year, butchers who run the cutting room alone and pass the hygiene audit move to 1500 EUR net per month. Shift lead posts in the shop are filled from the team.

A cooled cutting room at 10 to 12 degrees next to a heated shop floor, with stainless tables and a separate cold room. Cut resistant gloves, a chain mail apron for boning and safety shoes are supplied by the employer.