Who We Are

Fat Rabbit is a Michelin Recommended restaurant and whole animal butcher shop based in St. Catharines. We partner with small ethical farms and practice zero waste butchery. We operate in a detail driven environment where precision, consistency, and hospitality matter.

Position Summary

Fat Rabbit is seeking a full time Junior Butcher to join our in-house team.

Reporting directly to the Head Butcher and Ownership, this role supports whole animal breakdown, retail service, and daily operations. You will assist in structured whole animal processing while developing your technical skills within a disciplined zero waste program.

This role includes hands-on exposure to our in-house charcuterie and preservation program, with the opportunity to build curing, aging, and processing knowledge under guidance as your skills progress.

Key Responsibilities

• Assist in breaking down full carcasses into primals and retail cuts
• Retain and sort trim for sausage, stock, and value-added use
• Support retail preparation and daily workflow
• Produce consistent cuts to Fat Rabbit standards
• Maintain accurate labeling, dating, and inventory rotation
• Monitor aging and storage conditions as directed
• Maintain a clean and orderly work area
• Engage professionally with guests at the retail counter when required

Health and Safety

• Comply with all provincial and municipal public health regulations
• Follow Ontario workplace health and safety legislation and internal protocols
• Practice proper meat handling, storage, and temperature control
• Follow safe knife handling and equipment operation standards
• Report hazards or unsafe conditions immediately

Regulatory and Charcuterie Standards

• Work in accordance with the Health Protection and Promotion Act (HPPA) and local Public Health requirements
• Follow HACCP principles in cured and preserved meat production under supervision
• Adhere to Health Canada regulations governing nitrite and nitrate usage
• Support proper labeling and allergen disclosure in accordance with Ontario retail food regulations
• Assist in monitoring dry aging and controlled storage environments

Qualifications

• Previous meat handling, kitchen, or butchery experience preferred
• Strong knife skills and willingness to refine technique
• Interest in whole animal butchery and charcuterie
• Attention to detail and disciplined work habits
• Ability to work efficiently in a fast paced environment
• Professional and composed in a guest-facing setting
• Availability for evenings and weekends required
• Commitment to continuous improvement and building stamina over time

You are coachable, disciplined, and motivated to build your craft. Respect for the animal, accurate cuts, and structured systems are non-negotiable.

Team Expectations

Our front of house and back of house operate as one team. Communication and awareness are essential.

You are a self-starter who looks for ways to contribute beyond assigned tasks. During slower periods, you prioritize cleaning, sharpening, and preparation without prompting.

Reliability and punctuality are critical. We depend on one another.

Physical Requirements

• Ability to safely lift and carry full sides of beef, whole pigs, lambs, and other whole animals
• Ability to lift and transport heavy product and wholesale orders
• Comfortable working with full carcasses
• Ability to stand for extended periods
• Strong knife control and repetitive motion endurance
• Physical stamina and strength to perform demanding tasks daily

Essential Duties

• Maintain a disciplined workstation
• Uphold standards from delivery intake to final packaging
• Communicate clearly with kitchen and retail teams
• Represent Fat Rabbit standards when interacting with guests