A
Full-time
On-site
New Zealand
Manufacturing & Production

Location: Various locations across New Zealand (Factory / Processing Environment)
(ANZSCO Skill Level 3)

Experienced Butchers are required for full-time roles in processing facilities. These roles involve working in a factory environment to process, cut, trim, and prepare meat products for wholesale, retail, or export. Applicants must be comfortable working in a fast-paced, production-based setting.

Key Responsibilities:

  • Process, cut, bone, trim, and portion meat products according to required specifications.
  • Operate meat processing equipment safely and efficiently.
  • Follow strict hygiene, food safety, and health & safety protocols.
  • Inspect and assess meat quality throughout production stages.
  • Maintain work areas and equipment in a clean and sanitary condition.
  • Work effectively as part of a team to meet production targets and deadlines.
  • Handle meat in chilled or cold environments.

Minimum Requirements:

  • A minimum of 5 years of proven and documented experience as a butcher, including factory or processing plant environments.
  • Strong knowledge of meat cutting, boning, trimming, and processing techniques.
  • Familiarity with operating meat processing machinery and tools safely.
  • Ability to follow food safety plans, hygiene procedures, and workplace health and safety rules.
  • Must meet Immigration New Zealand’s English language requirements for the Accredited Employer Work Visa (AEWV).
  • Must meet INZ’s character and health requirements, including a clean police record and the ability to pass a medical examination if required.
  • Work experience must be supported by verifiable documentation such as reference letters, contracts, or employment records.

Additional Attributes:

  • Physically fit and able to work in a factory environment, including cold temperatures.
  • Willingness to work rostered shifts, including early mornings, weekends, or overtime during busy periods.
  • Ability to work as part of a team and follow supervisor instructions.
  • A formal qualification in butchery or meat processing is an advantage but not essential.