Wallow & Root Pasture Farm is located in Sandy, Oregon, about 40 minutes East of Portland.

At Wallow & Root, it’s definitely part of our mission to bring beautifully delicious and sustainably, humanely and pasture raised Heritage Pork to our community. We do just that through Piccone’s Corner, our whole animal butcher shop, restaurant and bar.

But we aren’t stopping there— we are actively participating in the evolving process of shifting our food system to a better one.

Our guiding purpose is to cultivate a reconsidered framework for our local food industry. We want to play a meaningful role in the realization of a more conscious food economy in the Pacific Northwest by approaching every part of our industry with the question: “Is this interaction practicing love and respect for people, animals, land, food, and culture?”

Our goal is a positive and significant change in our personal, and collective, experiences of agriculture and food in the Pacific Northwest.

We are looking for team members that are excited about these ambitions and want to be part of an inclusive and thoughtful workplace. We work to foster a community of integrity and justice, and prioritize equitable access for those historically marginalized and exploited by the food industry. BIPOC, immigrants, women, and LGBTQ candidates are strongly encouraged to apply.

SUMMARY

The Head Butcher’s job is to lead the Butchery Team, take responsibility for the Program’s hygiene procedures and regulations, and execute the vision of Piccone’s Corner whole animal butchery and salumi program.

REPORTS TO:   Owner, Director of Operations

SUPERVISES:  Production Assistant, Meat Counterpeople

ESSENTIAL FUNCTIONS

• Maintain a current Food Handler’s Card
• Adhere to company safety precautions involving Covid. This includes being vaccinated against covid-19 (fully vaccinated or in process), wearing a mask at all times if in process for vaccination, wearing a mask when open for service to the public, practicing social distancing as much as possible when interacting with customers, frequent hand-washing and not coming to work when sick or if exposed to a sick person.
• Supervise team of butchers and counter people, ensuring a safe, clean, and well-organized working environment
• Train and educate new hires 
• Set and enforce performance and service standards for staff
• Conduct regular staff meetings to ensure a consistent line of communication
• Set schedule for Meat Program staff
• Place weekly pork and/or lamb orders with Wallow & Root Sales Manager, and poultry, lamb, beef and game orders with other vendors.
• Communicate with vendors, clients, customers and staff in a respectful and professional manner
• Check the accuracy and quality of delivered inventory from vendors, take and record temperature of raw product.
• Take the lead in the processing and preparation of Meat for retail or restaurant sale, delegating tasks to staff as necessary
• Execute best practices in food handling and storage and ensure guidelines are followed to prevent illness or spoilage
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards 
• Ensure the Program is adhering to all state and city health codes
• Maintain a pleasing presentation of the meat department
• Ensure maintenance of equipment through regular cleaning and routine repairs, including sharpening knives and saws. Inspect staff workstations to ensure equipment is in good working order to prevent delays or accidents.
• Report any equipment maintenance requests to the Director of Operations.
• Maintain and manage records of inventory and customer orders to prevent shortages and deliver consistent customer service
• Daily contact and exchange of information with the Executive Chef or Sous Chef. 
• Review “Financial Statement” of the month and be aware of current financial status of the operations for all factors.
• Review “Cost of Goods Sold Percentage” for the month and develop a plan to manage the food cost if COGS percentage exceeds the budget. 
• B​​​​e comfortable with or willing to learn Heartland online sales platform in order to manage online orders
• Accurately and efficiently take phone, in-person, and special orders from customers in a friendly and positive manner.
• Educate customers on preparation, sourcing, methods of cooking, and variety of available meat cuts
• Know the preparations, sources, and ingredients of all food and beverage menus
• Be clear in communications with your guests, fellow managers, and staff on how to please each customer within our offerings.
• Be outgoing and customer focused, deliver an exceptional experience to every guest 
• Multitask and practice a sense of urgency 

• Possess a strong sense of pride and ownership in your work.
• Be punctual, organized, and odor free at all times
• Stay focused on the shift at hand, slow or busy, you are here to work.
• Work as a team with other staff, we are a pooled house and there is always someone that needs assistance if you are caught up.
• Maintain favorable and non-partisan working relationships with all company employees.
• Be supportive of other management staff and do not undermine anyone else’s authority. 
• Represent yourself and the company positively in all professional interactions.
• Take direction and criticism from your superiors in stride knowing they have the ultimate say and responsibility of every guest.
• Attend regularly scheduled all-staff meetings
• Ask questions, keep learning, stay positive.

WORKING CONDITIONS

• Hours are generally 40-50 hours/week
• Position requires weekend and holiday availability
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 50 pounds.
• Must work with hot, cold, and hazardous equipment.
• FLSA: Exempt