Vermont Packinghouse (VPH) is a niche meat processor located in Windsor County (nestled nearby the Black River, a Connecticut River tributary) in North Springfield, Vermont. VPH prides itself in humane slaughter with the ability to process whole animals into finished cuts, grinds, fully cooked products, and more. Our facility was previously utilized by a well-known ice cream producer and subsequently recycled and repurposed into VPH.
 

Acquired in 2022 with a majority share held by Certified B Corp Walden Local Meat Co., VPH supports farmers and leaders by providing processing services for grass-fed, organic beef and hogs, dairy culls, and Wagyu beef. We focus on understanding where we fit into the ecosystem by being big enough to make a difference yet small enough to care.

Earn as you learn by working through the levels system, all while practicing and following GMPs (Good Manufacturing Practices), safety, Safe Quality Food (SQF) practices, and identifying equipment maintenance issues. We seek team members with a good work ethic, willingness to help others, and a curious mind while we guide you through professional development.
 

What makes the Cut Table team special? Rooted in teamwork, some come from grocery stores, culinary backgrounds, have culinary interests, or an interest in hunting and dressing out animals. To the best of their abilities, they incorporate the core values of service, pride, integrity, and leadership. In other words, “a cut above the rest” in their profession as a Butcher. We strive to be the best team of Butchers in New England.
 

Your first days will be spent meeting the team and learning about your general surroundings and the work environment. The most difficult to learn will be to keep a steady pace in light of variables such as staffing, mechanical malfunctions, and making progress through the unknowns. We stretch, hydrate, and try to eat and sleep well.
 

As You Progress, What You’ll Do

• Learn and improve upon the valuable “dying art” of life-long skills as a whole animal Butcher / Meat Cutter
• Learn to read the VPH Daily Plan (Station Assignments, Production Goals, Notes, etc.)
• From the Cut Sheets – Learn the difference between custom and commercial production
• The Morning Setup and Afternoon Breakdown – Learn about department lists for internal and USDA needs
• Learn and improve upon skilled knife use, and as you progress further, learn how to sharpen and hone knives
• Master the finer details of grading in niche meat production
• At your peak, you will know how to break down whole beef and hogs at a steady pace.

 What You Have

• The ability to work with a close-knit team, and develop team relationships in a non-public-facing setting
• You are reliable and dependable
• You are confident and possess self-motivation
• You are eager to learn and eager to develop
• The ability to regularly stand, walk, bend, stoop, crouch, reach, lift, move – or transport up to a maximum of 60 lbs. consistently throughout the day in the work environment described below.

VPH Production Work Environment

The work environment characteristics are representative of those an employee encounter while performing the essential functions of the job at a slaughtering and processing space in a refrigerated, Safe Quality Foods (SQF) manufacturing environment. Temperatures range from heated/cooled office space, outdoors, and ambient to between 35 and 50° Fahrenheit. The freezer temperature ranges from 0 – 10°, and the warehouse 35 - 40°. Attire may include Personal Protective Equipment (PPE) and items that ensure Safe Quality Foods processing such as hair and beard covering, hard hat, steel or composite toed boots, smocks, etc.

What's In It for You?
In addition to an hourly wage (ranges from $18 to $24.50/hour), our rich employee benefits suite includes health, dental, short-term disability insurance, to name a few, plus a complimentary, self-service breakfast bar, and a monthly employee appreciation luncheon.