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Butchers - retail and wholesale

OaSIS code 63201.00

Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group

Overview

Also known as

  • Apprentice butcher - retail or wholesale
  • Butcher - butcher shop
  • Head butcher - wholesale
  • Retail butcher

Main duties

This group performs some or all of the following duties:

  • Cut, trim, bone and otherwise prepare custom and/or standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
  • Prepare meat for special displays and/or delivery
  • Shape, lace and tie roasts and other meats, poultry or fish and may wrap or package fresh or frozen or prepared meats
  • Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
  • Adhere to Hazard Analysis and Critical Control Points (HACCP), Canadian Food Inspection Agency (CFIA) and food safety standards
  • Ensure food storage conditions are adequate
  • May supervise, direct work or train other butchers, meat cutters or fishmongers.

Additional information

  • Progression from Industrial Butcher positions and Industrial Meat Cutter positions to these higher skilled jobs is possible with experience and specialized on the job training in supermarkets, grocery stores, fish stores, butcher shops.

Similar occupations classified elsewhere

Exclusions:

  • Seafood sales clerk (in 64100.01 Retail salespersons)
  • Meat cutter - retail or wholesale (in 65202.00 Meat cutters and fishmongers - retail and wholesale)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

3 – Occupations usually require a college diploma or apprenticeship training of less than two years; or more than six months of on-the-job training

Major group

63 – Occupations in sales and services

Sub-major group

632 – Occupations in services

Minor group

6320 – Cooks, butchers and bakers

Unit group

63201 – Butchers - retail and wholesale

Occupational profile

63201.00 – Butchers - retail and wholesale

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Handling and Moving Objects
4 - High Level
Estimating the Quantifiable Characteristics
3 - Moderate Level
Inspecting Equipment, Structures, or Material
3 - Moderate Level
Managing Resources
3 - Moderate Level
Monitoring Processes, Materials, or Surroundings
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
2 - Low amount of freedom
Work Week Duration
Worked hours in a typical week
2 - Between 35 to 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
4 - Close (at arm’s length)

Physical Demands

Sitting
Duration
0 – Not applicable
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
3 - Once a week or more but not every day
Duration
4 - More than half the time
Work with Work Group or Team
Importance
3 - Important
Frequency
3 - Once a week or more but not every day

Workplaces/employers

  • Butcher shops
  • Fish stores
  • Grocery stores
  • Self-employment
  • Supermarkets

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Arm-Hand Steadiness
3 - Moderate Level
Colour Perception
3 - Moderate Level
Control of Settings
3 - Moderate Level
Dynamic Strength
3 - Moderate Level
Finger Dexterity
3 - Moderate Level

Skills

Proficiency or complexity level
Management of Financial Resources
3 - Moderate Level
Management of Material Resources
3 - Moderate Level
Management of Personnel Resources
3 - Moderate Level
Coordinating
2 - Low Level
Critical Thinking
2 - Low Level

Personal Attributes

Importance
Adaptability
4 - Highly important
Attention to Detail
4 - Highly important
Collaboration
4 - Highly important
Concern for Others
4 - Highly important
Independence
4 - Highly important