Butcher Resume Example and Template
A strong butcher resume demonstrates your mastery of meat quality, knife skills, and fabrication techniques. Highlight your knowledge of different proteins, your ability to maximize yield, and any specialty work like curing or sausage making.
Fine dining chefs and restaurant owners hiring butchers want to see your sourcing relationships, your understanding of nose-to-tail cooking, and your ability to provide consistent quality cuts. Show your knowledge of breed, aging, and preservation.
A complete, realistic Butcher resume, laid out in an ATS-tested template. The candidate is illustrative: the name, employers and figures were written for this example and identify no real person, so you can copy its structure and wording freely.
Updated September 2026
Also searched as
Apprentice Butcher
Michael Rosenberg: Butcher
Portland, Oregon, United States
Summary
Butcher with 8 years in high-end meat fabrication and sourcing for fine dining restaurants. Expert in beef, pork, and lamb fabrication; 94% yield on steaks and cuts. Built relationships with 4 regional farms and heritage breed producers. Developed 6 specialty cuts and sausage recipes adopted across restaurant menus.
Work Experience
Butcher, Harbor Meats
Jan 2022 – Present. Premium butcher and restaurant supplier, Portland
- Fabricate 800-1,200 pounds of beef, pork, and lamb weekly for 12 fine dining restaurant accounts.
- Maintain 94% average yield on steaks and cuts through precision fabrication and bone utilization.
- Source from 4 regional heritage breed farms; manage relationships including quality specifications and pricing.
- Develop specialty cuts and offal recipes; 3 adopted on restaurant menus, 6 sausage recipes in regular production.
Butcher, Primal Cut Restaurant Supply
Jun 2019 – Dec 2021. Restaurant supply and wholesale butcher
- Fabricated 600-900 pounds of meat daily for 20+ restaurant clients; maintained consistent quality and specifications.
- Learned dry-aging techniques; developed expertise in 21-45 day aging for flavor and tenderness.
- Trained 2 junior butchers on knife skills and fabrication methods; both advanced to independent fabrication.
- Managed meat inventory and quality control; achieved 96% customer satisfaction on order accuracy and quality.
Apprentice Butcher, Stone & Sage Kitchen
Sep 2017 – May 2019. Restaurant and butcher shop, Portland
- Learned knife skills and meat fabrication under master butcher mentorship.
- Fabricated daily meat orders for restaurant kitchen; learned cuts and specifications specific to menu needs.
- Assisted with butcher shop counter; learned customer communication and specialty cut recommendations.
- Studied meat science including aging, curing, and preservation techniques.
Education
Oregon Culinary Institute
Certificate, Meat Fabrication and Butchery. May 2017 – Aug 2017
Skills
Meat Fabrication, Knife Skills, Yield Optimization, Dry Aging, Sourcing, Vendor Relations, Nose-to-Tail Cooking, Sausage Making, Curing, Food Safety, Quality Control
Languages
English
Certificates and Awards
- Meat Fabrication Certificate, Oregon Culinary Institute, 2017
Why this look works
Butchers are craftspeople. Strong, confident layouts reflect the skill and precision the work demands. Earthy tones and clean design signal respect for the craft and the product.
Resume tips for this job
- Lead with your fabrication volume and yield. '800-1,200 pounds weekly' and '94% yield' tells chefs you're efficient and skilled.
- Show your sourcing relationships. '4 regional farm relationships' or 'heritage breed producer connections' proves you add value beyond fabrication.
- Highlight your specialty work. 'Developed 6 specialty cuts adopted on menus' or 'sausage recipes in regular production' shows innovation and menu contribution.
- Include your aging expertise. Dry-aging knowledge and techniques matter to high-end restaurants and set you apart from commodity butchers.
Common questions
Should I mention my knowledge of specific breeds?
Yes. If you specialize in heritage breeds like Angus, Wagyu, or heritage pork, mention it. Breed knowledge adds credibility with high-end restaurants sourcing specialty proteins.
How do I show my value when much of my work is technical?
Focus on yield, consistency, and specialty work. '94% yield' means you're maximizing restaurant profit margins. 'Developed 6 signature sausages' shows you drive menu innovation.
What certifications help butchers stand out?
A meat fabrication certificate from a culinary school is valuable. Beyond that, your sourcing relationships and yield record matter more than credentials. Some butchers pursue advanced curing or charcuterie certifications.