Company description Butcher and Pantry is a collaborative idea centered around rural living. The business features three prominent concepts: sustainability, quality and value.

At the heart of the store is our whole animal meat counter focusing on the preservation of meat through curing and smoking. Additionally, the market receives seafood native to New England waters, twice per week. The marketplace also offers a thoughtful selection of natural wine and craft beer.  Seasonal produce, local dairy and artisan cheese further connect the marketplace to the region. A plentiful stock of groceries from daily necessity to epicurean novelties are a prominent area of growth and interest for residents and visitors.

The need for product utilization and to meet the growing demand for "Ready-to-Eat" food is represented best through our cafe, serving breakfast, lunch and dinner. Our mission is to feed our community in the most sustainable and wholesome fashion.

Through the community of local farms, craftsmen and collaborators, the marketplace is pushed toward a goal of supporting constant engagement in central Vermont.  We greatly value our employees contributions and feedback allowing the business to be molded into a forum of progressive concepts. Job description

Our butcher department is the heart of our business. Every piece of protein is utilized to the best of our ability. We find creative and unique ways of interacting with our guests and educating them on what, where, and how to prepare their next meal.

Currently we make all of our fresh and smoked sausages, ham, bacon, and pastrami that are utilized exclusively in our café (serving breakfast, lunch, dinner 5 days per week.) It is our intention within the year to sustain a more robust charcuterie focus on pates, terrines, whole muscle cure and primal dry aging.

We average 1 whole steer every two weeks, 2 pigs every two weeks, 1 lamb every week, with volume increasing around holidays. 100% of our whole carcass animals come from a 50-mile radius of the store with strong agricultural partnerships.
 

If you find yourself eager to learn, develop new skills and cultivate a positive relationship with staff and guests, we are eager to have you join our team.

Roles & Responsibilities

• Positively engages with all customers and assists them in a timely and proactive manner.
• Produces consistent products based on proven and tested recipes.
• Fulfills protein fabrication based on weekly and seasonal fluctuation.
• Rotates stock to ensure best quality at all times.
• Develops protein-related recipes with seasonal and market trend consideration.
• Works closely with the management team to develop product utilization strategies and daily specials/promotions.
• Assists in product procurement and ordering, by relaying all needs to the kitchen buyer in a timely manner.
• Develops wholesale line for products and methods of distribution. 
• Actively participates in general kitchen sanitation, cleanliness, and organization.
• Must be open to learning new tasks and systems.
• Productively communicates with team members regarding daily activities, updates, out of stock items, etc.

Compensation this position is : salaried, varies DOE, $42,000.00 - $45,000.00 Application instructions Deadlineno deadline