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Head Butcher Jobs in Texas (NOW HIRING)

The Coronado Club

Head Butcher

Houston, TX · On-site

$17 - $21/hr

We are currently hiring a butcher for our culinary team. The position requires the candidate to butcher all primal cuts of beef, whole carcass, wild game and whole and filets of fish/shellfish. If ...

Dexterra

Head Chef

Dallas, TX

Butchery * Banquets and mass‑service operations * Proficiency with Microsoft Excel, Word, Outlook, and food service systems * Proven ability to lead, develop, and retain culinary teams * A ...

Dexterra

Head Chef

Dallas, TX · On-site

Butchery * Banquets and mass-service operations * Proficiency with Microsoft Excel, Word, Outlook, and food service systems * Proven ability to lead, develop, and retain culinary teams * A leadership ...

Dexterra

Head Chef

Houston, TX · On-site

Butchery * Banquets and mass-service operations * Proficiency with Microsoft Excel, Word, Outlook, and food service systems * Proven ability to lead, develop, and retain culinary teams * A leadership ...

Dexterra

Head Chef

Houston, TX

Butchery * Banquets and mass‑service operations * Proficiency with Microsoft Excel, Word, Outlook, and food service systems * Proven ability to lead, develop, and retain culinary teams * A ...

Omni Hotels & Resorts

Chef De Cuisine | Texas Spice

Austin, TX · On-site

$65K - $90K/yr

Responsible for all sauce, stock, dressings and butchery production according to kitchen standards ... Previous department head culinary experience preferred. Hotel experience preferred. * Associates ...

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Head Butcher information

See Texas salary details

$14

$21

$30

How much do head butcher jobs pay per hour?

As of Aug 30, 2026, the average hourly pay for head butcher in Texas is $21.90, according to ZipRecruiter salary data. Most workers in this role earn between $17.69 and $24.86 per hour, depending on experience, location, and employer.

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 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 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.

Do head butchers make a lot of money?

Head butchers typically earn a competitive salary that varies by location, experience, and employer. They often receive benefits such as health insurance and may have opportunities for overtime or supervisory roles, which can increase earnings. Overall, their income is generally above average for retail or food service positions but depends on regional market conditions.

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

The most popular types of Butcher jobs in Texas are:

What cities in Texas are hiring for Head Butcher jobs?

Cities in Texas with the most Head Butcher job openings:

Head Butcher jobs near you
Infographic showing various Head Butcher job openings in Texas as of August 2026, with employment types broken down into 80% Full Time, 15% Part Time, 1% Temporary, 2% Contract, and 2% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $45,561 per year, or $21.9 per hour.

Head Butcher

Houston, TX • On-site

The Coronado Club
Food Services and Drinking Places • 11 - 50 employees
Learn more about The Coronado Clubexternal

$17 - $21/hr

Full-time

Re-posted 28 days ago

Job description

Description:

We are currently hiring a butcher for our culinary team. The position requires the candidate to butcher all primal cuts of beef, whole carcass, wild game and whole and filets of fish/shellfish. If you are in search of a new home offering a professional culture or just looking for a more refined atmosphere with greater work-life balance, then look no further.


The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education.


For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. Some of these basic tenants are refined knife skills, experience in butchery, basic cooking techniques and charcuterie a plus. 


Job Description:

  • Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday - Friday or as scheduled.
  • This station is designed for chefs-in-training who exhibit exceptional standards and capabilities. 
  • Primary responsibilities include whole fish butchery, primal and sub-primal meat fabrication, sausage-making, applying by-products for minimal waste
  • Logging and applying HACCP protocols by taking  daily temps of coolers, proteins and maintaining proper food safety standards in all areas.
  • Organization and cleanliness of butcher shop, Walk-in freezer and meat/fish walk in.
  • Follow standardized recipes.
  • Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access.
  • Assist the banquet department with preparation for events as needed.
  • Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital. 
  • Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical. 
  • Other responsibilities as requested by your supervisors.


Requirements:

Job Requirements:

  • Refined knife skills
  • Rundamental cooking techniques
  • Sense of urgency
  • Team-first approach
  • Organization/cleanliness
  • Inventory
  • Charcuterie/sausage making

Physical Functions:  

The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.
  • Use hands to handle or feel objects, tools and/or controls.
  • Reach with hands and arms.
  • Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.
  • Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • Must be able to push, pull or lift up to 50 pounds.
  • Must possess independent mobility throughout the club.
  • Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch.