Our people

We are looking for a butcher to add to our team of five butchers/farmers. We are interested in training curious, detailed oriented people with minimal knife kills in the art of fresh meat cutting and old world, Italian style salumi. We are looking for someone who wants to train and grow with us: we are now processing 10-12 pigs per month and will soon grow to process 20 to 25 pigs. We process only 40 lambs per year.

We are interested in maintaining a small, family-oriented feeling to our operation and our interactions with employees and customers.

JOB DESCRIPTION

We’re seeking a butcher with a unique opportunity for on-the-job training in the craft of whole-animal butchery and Italian-style charcuterie making (salumeria).

You will work with high quality pork raised with care on the verdant pastures of Vermont. The ruby meat and snow white-firm fat are a source of pride for us and a testament to our hard work at the farm. We are looking for someone who appreciates and enjoys this type of work. The right person is genuinely interested in learning charcuterie making and in taking on more responsibilities over time. While existing basic knife and butchering skills are appreciated, previous experience is not required. The job begins with breaking down pork carcasses using only a knife and knowledge of the anatomy of bones and muscle. Each section of the carcass is analyzed for its quality and accordingly, it is divided into meat dedicated to salumi, sausage or fresh whole cuts. The fresh meat is trimmed and turned into beautiful, retail-ready vacuumed bagged cuts and sold in local stores. Salame is made using artisanal techniques that include hand selecting and cleaning lean muscles and fat with the removal of tendons, silver skin and connecting tissue. The cure is still mix by hand, like our grandparents used to do and each salame is stuffed and tied by hand using techniques passed on to us by previous generations of Italian norcini (specialized butchers). Only the highest quality whole muscles are dedicated to the production of coppa, pancetta and other dry cured whole muscles that age in our caves up to 8 months. You will learn through on-the job supervision, watching training videos and using graphs and figures in textbooks developed specifically for specialized norcini.

REQUIREMENTS

• 18 years of age or older
• High School Diploma or GED equivalent
• Up to 3 months related work experience or food production facility
• Supportive and inclusive of diversity in the work environment, including diversity in the areas of ethnicity, gender, sexual orientation, religion, or any other characteristics protected by law (this is a must, we have a very diverse team and are very committed to a respectful and supportive environment).
• Willing to learn to break carcasses with precision, care, and respect.
• Perform safe, sanitary, and consistent cutting/grinding/processing to specifications.
• Carefully adhere to safety and sanitations procedures (SSOP), food safety compliance regulations
• Maintain USDA and HACCP records and documentation.
• Proper use and maintenance of knives, hooks, saws, grinders and other specialized equipment.
• Demonstrate exceptional sanitation and organization.
• Willing to assist with other plant operations when necessary.

EXPECTATIONS

• Manage order fulfillment in a thoughtful and timely manner (checking orders, pulling items, packaging, coordinating with Ale and Stefano for invoices and shipping schedule)

• Assist Head Butcher with cooler/freezer inventory and organization, including but not limited to: proper labeling, weekly inventory reconciliation, cleanliness and overall organization

• Always maintain superior personal hygiene practice

• Practice food safety and temperature control procedures at all times

• Assist in verifying, receiving, unloading, and carrying deliveries of supplies, ingredients and meat products including primals of whole animal carcasses.

• Stock, price, rotate and place product and ingredients in storage spaces according to SOP and following HACCP regulations

• Participate in staff discussions as requested

• Understand our farming practices and operational policies, complete visits at the farm at least twice a year to be familiar with the animals and the full operation

• Enthusiasm for learning about our products, in addition to enthusiasm for the job

  SKILLS:

• Strong work ethic,

• ability to take direction,

• Effectively and respectfully work with our small team,

• Understand and follow written and verbal instructions.

• Punctual and organized,

• At minimum, beginning knife skills and ability to use and maintain knives and other cutting equipment safely [we will train further]

• Genuine interest in whole-animal butchery and a passion for supporting regenerative agriculture and animal welfare

• Strong communication skills and desire to openly communicate with colleagues

• Ability to excel in a fast-paced environment with a sense of urgency, while maintaining quality and health/safety standards

• Ability to work at a brisk pace when needed, with consistent attention to detail

• Ability to thrive in both group and individual work settings

• ServSafe certification is welcomed

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

• Bending, twisting, squatting, and reaching
• Exposure to temperatures: <32℉ (walk-in freezer), 32-40℉ (refrigerators),
• Hand use: single grasping, fine manipulation, pushing and pulling
• Able to lifting 50+lbs regularly, and 80-90lbs, with team assistance, on occasion.
• Able to perform twisting, turning and bending motions.
• Able to work with fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
• Able to tolerate dust and cleaning agents during routine housekeeping duties.
• Able to operate equipment such as band saws, grinders, wrapping machines, power jacks, knives and cutters.

IMPORTANT DETAILS:

• ·Standard holidays (total 10 days) apply, but some (5) are floating holidays
• Full-time, 40 hours/week
• We require all employees to be fully vaccinated against COVID-19 by the first day of employment.
• Please inquire via email if you have any questions or are in need of an accommodation.

Monti Verdi Salumi is committed to ensuring equal employment opportunity and non-discrimination. We prohibit unlawful discrimination in any term or condition of employment against any employee or applicant for employment because of the individual’s race, color, creed, religion, sex, age, marital status, national origin, ancestry, citizenship, sexual orientation, gender identity or expression, genetic information, disability, membership or service in the armed forces, or any other characteristic protected by law.