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Head Butcher Jobs in Ohio (NOW HIRING)

Suzu Hospitality

Sous Chef

Cincinnati, OH · On-site

$48K - $64K/yr

Position Summary The Sushi Sous Chef supports the Head Sushi Chef in managing daily sushi ... Strong knife skills and fish butchery experience * Deep knowledge of sushi rice techniques and ...

Bob Evans Foods

Harvest Team Member 1

Xenia, OH · On-site

$12.75 - $15.75/hr

Perpetuates a "Safety First" culture. 3. Performs a variety of butcher functions that may include ... Head Count" and "Yield" in a fast paced work environment. 6. Ability to learn processes on humane ...

Bob Evans Foods

Harvest Team Member 1

Xenia, OH

$12.75 - $15.75/hr

Perpetuates a "Safety First" culture. 3. Performs a variety of butcher functions that may include ... Head Count" and "Yield" in a fast paced work environment. 6. Ability to learn processes on humane ...

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Head Butcher information

See Ohio salary details

$14

$22

$30

How much do head butcher jobs pay per hour?

As of Aug 14, 2026, the average hourly pay for head butcher in Ohio is $22.35, according to ZipRecruiter salary data. Most workers in this role earn between $18.08 and $25.38 per hour, depending on experience, location, and employer.

Do head butchers make a lot of money?

Head butchers typically earn a competitive salary that varies by location, experience, and employer. In general, they can make above-average wages compared to other retail or food service roles, especially with specialized skills and certifications. Salary ranges often reflect the level of responsibility and expertise required for managing meat departments and overseeing butchering processes.

What is the difference between Head Butcher vs Butcher?

AspectHead ButcherButcher
CredentialsTypically requires formal culinary or meat-cutting certifications, extensive experienceOften entry-level or apprenticeship, may have basic meat-cutting skills
Work EnvironmentSupervises meat department, manages staff, oversees quality controlPerforms meat cutting, packaging, and customer service in retail or wholesale settings
Industry UsageCommonly found in supermarkets, butcher shops, and meat processing plantsFound in similar environments, often as a frontline worker

The Head Butcher oversees the meat department, manages staff, and ensures quality standards, requiring more experience and leadership skills. The Butcher focuses on meat cutting and customer service, often with less managerial responsibility. Both roles are essential in meat retail and processing industries, but the Head Butcher holds a supervisory position with broader responsibilities.

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

To thrive as a Head Butcher, you need expert knowledge of meat cuts, food safety standards, and butchery techniques, often supported by formal culinary or meat-cutting training. Familiarity with meat processing equipment, inventory management systems, and HACCP certification is typically required. Strong leadership, attention to detail, and effective communication are essential soft skills for managing staff and ensuring quality. These skills ensure operational efficiency, product quality, and compliance with health regulations, which are vital for success in this role.

What are some common challenges faced by a head butcher, and how can they be effectively managed?

As a Head Butcher, common challenges include managing inventory to minimize waste, maintaining consistent quality standards, and ensuring strict food safety compliance. Balancing customer demands with available stock and training junior staff in proper cutting techniques are also key responsibilities. Effective management involves clear communication with team members, staying updated on industry best practices, and leveraging technology for inventory and order tracking. These actions help maintain efficiency and uphold the reputation of the butcher shop or department.

What are the responsibilities of a head butcher?

A Head Butcher is responsible for overseeing all aspects of meat preparation and butchery within a store, supermarket, or meat processing facility. This includes managing a team of butchers, ensuring high standards of food safety and hygiene, ordering and maintaining inventory, and cutting, trimming, and preparing various types of meat for sale. The Head Butcher also trains staff, develops new meat products, and may interact with customers to provide expert advice or fulfill special requests.

What is a head butcher job description?

A head butcher is responsible for overseeing meat processing, cutting, and preparation in a butcher shop or meat department. They manage staff, ensure quality and safety standards, and may handle inventory and customer service. Strong knowledge of meat cuts, safety regulations, and knife skills are essential for this role.

What are the most commonly searched types of Butcher jobs in Ohio?

The most popular types of Butcher jobs in Ohio are:

What cities in Ohio are hiring for Head Butcher jobs?

Cities in Ohio with the most Head Butcher job openings:

Head Butcher jobs near you
Infographic showing various Head Butcher job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 14% Part Time, 1% Temporary, 4% Contract, and 1% Nights. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $46,493 per year, or $22.4 per hour.

Sous Chef

Suzu Hospitality

Cincinnati, OH • On-site

$48K - $64K/yr

Full-time

Re-posted 25 days ago

Job description

Sushi Sous Chef

Restaurant: Suzu
Position Type: Exempt, Full-Time
Location: Cincinnati, Ohio

 

About SUZU Hospitality

SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation and timeless tradition. Located in Madisonville, Cincinnati, SUZU is inspired by the craftsmanship, flavors, and modern dining culture of Japan.

As part of a growing hospitality group with restaurants across the United States, we are committed to delivering exceptional food, authentic hospitality, and a guest experience that is seamless, thoughtful, and inviting.

Whether in the front of house or back of house, every team member plays an essential role in creating an environment built on professionalism, respect, teamwork, and continuous growth.

SUZU Hospitality is an Equal Opportunity Employer, and we are proud to foster an inclusive workplace where all individuals have the opportunity to thrive.

Position Summary

The Sushi Sous Chef supports the Head Sushi Chef in managing daily sushi operations, executing sushi production, maintaining ingredient quality, and training junior team members. This role requires strong technique, excellent knife skills, and the ability to uphold Suzu’s high standards of precision and presentation.

The ideal candidate has experience in traditional sushi preparation, a solid understanding of fish handling, and a desire to grow within a disciplined fine-dining environment.

Key Responsibilities

Sushi Preparation & Execution

  • Prepare nigiri, sashimi, maki, and specialty items with accuracy and consistency
  • Maintain mastery of sushi rice preparation, seasoning, and temperature control
  • Follow fine-dining plating and presentation standards
  • Assist with omakase execution and seasonal menu items

Ingredient Handling & Quality Control

  • Inspect fish for freshness, quality, and proper texture
  • Assist in breaking down whole fish and portioning as instructed by the Head Sushi Chef
  • Maintain accurate labeling, storage, and rotation of seafood and sushi ingredients
  • Report any quality or freshness concerns immediately

Leadership & Training

  • Supervise and assist in training sushi cooks and apprentices
  • Help enforce discipline, organization, and cleanliness at the sushi station
  • Support the Head Sushi Chef in maintaining consistency across all sushi items

Service Coordination & Communication

  • Communicate effectively with both FOH and BOH teams to ensure smooth service
  • Assist with pacing, timing, and coordination during omakase or high-volume service
  • Maintain a professional and polished demeanor at the sushi counter (if applicable)

Cleanliness, Safety & Sanitation

  • Uphold strict HACCP and raw fish safety protocols
  • Maintain an organized, clean sushi station throughout prep and service
  • Properly sanitize tools, cutting boards, knives, and refrigeration units

Operational Responsibilities

  • Assist with sushi inventory management and ordering
  • Support daily prep lists, recipe documentation, and operational planning
  • Help manage waste control and maintain efficiency in product usage

Qualifications

  • 3–6 years of sushi experience in a fine-dining or traditional Japanese setting
  • Strong knife skills and fish butchery experience
  • Deep knowledge of sushi rice techniques and ingredient handling
  • Ability to work cleanly, precisely, and efficiently under pressure
  • Food Handler Certificate
  • Strong sense of teamwork, discipline, and respect for Japanese culinary traditions
  • Experience training junior sushi staff is a plus
  • Understanding of HACCP and raw seafood food safety requirements

What Suzu Offers

  • Competitive salary
  • Training and mentorship from experienced sushi leadership
  • Opportunities for advancement into Head Sushi Chef roles
  • Access to premium seafood and Japanese ingredients
  • Professional, respectful work environment
  • Staff meals and ongoing skill development

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