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Butcher Packer Jobs in Wisconsin (NOW HIRING)

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Butcher Packer information

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$9

$16

$18

How much do butcher packer jobs pay per hour?

As of Jul 17, 2026, the average hourly pay for butcher packer in Wisconsin is $16.24, according to ZipRecruiter salary data. Most workers in this role earn between $15.53 and $17.45 per hour, depending on experience, location, and employer.

How much does a packer get paid?

A butcher packer typically earns between $12 and $20 per hour, depending on experience, location, and the employer. Overtime and shift differentials may increase overall pay, and some positions require knowledge of food safety standards and packaging equipment.

What are Butcher Packers?

Butcher Packers are workers responsible for preparing, cutting, and packaging meat products in retail stores, butcher shops, or processing plants. They handle raw meat, trim and cut it according to specifications, and ensure that it is properly packaged for sale or distribution. Their duties often include weighing, labeling, and inspecting meat for quality and safety. Butcher Packers must follow strict hygiene and food safety standards to prevent contamination. The role requires attention to detail and knowledge of different types of meats and cuts.

What jobs pay 4000 a week without a degree?

A butcher packer typically earns below $4,000 per week, but high-paying jobs that can reach this level without a degree include roles such as commercial truck drivers, sales managers, real estate brokers, and certain skilled trades like electricians or plumbers with experience. These positions often require specialized skills, certifications, or licenses and may involve long hours or physically demanding work.

What are the key skills and qualifications needed to thrive as a Butcher Packer, and why are they important?

To thrive as a Butcher Packer, you need strong knife skills, knowledge of meat cuts, food safety practices, and often a high school diploma or equivalent. Familiarity with meat processing equipment, packaging machinery, and adherence to HACCP or similar food safety certification is typically required. Attention to detail, physical stamina, teamwork, and effective communication are valuable soft skills in this role. These abilities ensure product quality, workplace safety, and efficient operations in a fast-paced meat processing environment.

How much do meat packers get paid?

Meat packers, including butchers and packers, typically earn an average hourly wage of around $12 to $20, depending on experience, location, and employer. Entry-level positions may start lower, while experienced workers or those with specialized skills can earn higher wages, often with opportunities for overtime and benefits.

What are some common challenges faced by Butcher Packers and how can they be managed effectively?

Butcher Packers often face challenges such as maintaining high levels of accuracy while processing and packaging meats, ensuring strict adherence to food safety standards, and working efficiently in refrigerated environments. Managing these challenges involves staying focused during repetitive tasks, using proper lifting techniques to avoid injury, and wearing appropriate protective gear for comfort and safety. Teamwork is essential, as Butcher Packers frequently coordinate with other staff to meet production targets and maintain a smooth workflow.

Is meat packing a hard job?

Meat packing jobs, such as butcher packing, can be physically demanding and require standing for long periods, repetitive motions, and handling heavy or sharp tools. The work environment is often cold and may involve safety risks, so proper training and safety precautions are essential. Overall, it can be a challenging job depending on the specific tasks and work conditions.

What is the difference between Butcher Packer vs Butcher?

AspectButcher PackerButcher
CredentialsHigh school diploma, food safety certificationsHigh school diploma, food safety certifications
Work EnvironmentMeat processing facilities, packing areasButcher shops, meat departments in stores
Employer & IndustryMeat processing plants, food manufacturingGrocery stores, butcher shops, meat markets
Primary DutiesPackaging and preparing meat products for saleCutting, trimming, and preparing meat for customers

While both roles involve working with meat products, a Butcher Packer primarily focuses on packaging and preparing meat for distribution, often in processing plants. A Butcher, on the other hand, typically cuts and prepares meat directly for customers in retail settings. Both roles require food safety knowledge and similar certifications, but their work environments and daily tasks differ significantly.

What are popular job titles related to Butcher Packer jobs in Wisconsin? For Butcher Packer jobs in Wisconsin, the most frequently searched job titles are:
What job categories do people searching Butcher Packer jobs in Wisconsin look for? The top searched job categories for Butcher Packer jobs in Wisconsin are:
What cities in Wisconsin are hiring for Butcher Packer jobs? Cities in Wisconsin with the most Butcher Packer job openings:
Butcher Packer jobs near you
Sous Chef- Fine Dining Restaurant

Sous Chef- Fine Dining Restaurant

Saint John's On The Lake

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Re-posted 8 days ago

Job description

ESSENTIAL DUTIES:
  1. As assigned by the Executive Chef, oversees all and performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards; Reads and correctly interprets diets, production forecast records, service instructions, resident menus to insure accurate execution of normal/therapeutic resident meals and special functions; Monitors/samples on a daily basis, all food served in Taylor's Restaurant and evaluates for wholesomeness, palatability, temperature, portion control, temperature, and presentation.
  2. As assigned by the Executive Chef, instructs/trains/supervises Production staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor's; to council employees on performance issues as discussed with Executive Chef.
  3. Participates in weekly meetings with departmental staff to review menus, production requirements, resolve concerns, coaches Hospitality II & III and Cooks; brings unresolved issues to the Executive Chef.
  4. Pulls/labels/date meats for weekly menus and with receipt of food and supply deliveries. Inventories stock and places orders for fresh, frozen, canned, and all stock items from various vendors as directed; verifies invoices/packing slips for receipt of food and supply deliveries and reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered. Discusses budget related matters with the Executive Chef and brings strategies forward on cost containment and ways to decrease waste.
  5. Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets; Performs garde manger duties including but not limited to preparation of pates, canapes, cold trays and display garniture; Butchers/carves meats to order.
  6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2") pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.
  7. Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records.
  8. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
  9. Maintains confidentiality of all department and organizational information.
  10. Knows and follows existing lines of communication and authority.
  11. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the
  12. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.
  13. Writes weekly Special Menus, Seasonal menu changes and holiday menus for Taylor's restaurant.
  14. Completes Performance Evaluations for Production Staff

KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
  1. Must have 3 years' experience of kitchen leadership in a fine dining or healthcare environment with demonstrated skill in quality meal production, knowledge of quality standards or associate degree in culinary arts is preferred.
  2. Must have or obtain within 3 months of hire from the National Restaurant Association "Servsafe" Certification.
  3. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
  4. Must read, write, and speak English in an understandable manner.
  5. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
  6. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
  7. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
  8. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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