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Independent Contractor Meat Butcher Jobs in Wisconsin

Sendik's

Butcher

Whitefish Bay, WI · On-site

$15.75 - $20.75/hr

Role Title Butcher 1 Manager Meat & Seafood Manager Job Summary The Butcher 1 will be responsible ... Ability to problem solve and make independent decisions regarding department needs and priorities

Sendik's

Experienced Butcher

Mequon, WI · On-site

Role Title Butcher 1 Manager Meat & Seafood Manager Job Summary The Butcher 1 will be responsible ... Ability to problem solve and make independent decisions regarding department needs and priorities

All JobsIndependent Contractor Meat Butcher JobsIndependent Contractor Meat Butcher Jobs in Wisconsin

Independent Contractor Meat Butcher information

What is an independent contractor meat butcher?

Independent Contractor Meat Butchers are skilled professionals who process, cut, and prepare meat for sale or further processing, working on a contract basis rather than as direct employees. They may provide their services to supermarkets, restaurants, or meat processing facilities, often bringing their own tools and equipment. These butchers are responsible for ensuring meat quality, adhering to safety and sanitation regulations, and sometimes sourcing their own clients. Their independence allows them greater flexibility in choosing assignments and setting rates, but also means they handle their own business operations, such as taxes and insurance.

What skills and qualifications are needed to thrive as an independent contractor meat butcher?

To thrive as an Independent Contractor Meat Butcher, you need expertise in meat cutting, knowledge of animal anatomy, and adherence to food safety standards, usually gained through formal training or apprenticeship. Familiarity with specialized butchery tools, meat processing equipment, and compliance with HACCP or local food safety certifications are essential. Strong attention to detail, time management, and customer service skills help set you apart in this role. These skills ensure high-quality products, safety, and customer satisfaction, which are critical for maintaining reputation and business growth.

What are common challenges faced by independent contractor meat butchers, and how can they be addressed?

Independent contractor meat butchers often face challenges such as managing fluctuating workloads, ensuring consistent product quality, and handling the business aspects of their work, including client acquisition and billing. Since they are not tied to a single employer, building strong relationships with clients and maintaining a reliable schedule can be demanding. Staying up-to-date with food safety regulations and investing in quality tools also requires ongoing attention. Networking within the industry and adopting efficient time management practices can help overcome these challenges and support business growth.

What is the difference between Independent Contractor Meat Butcher vs Employee Meat Butcher?

AspectIndependent Contractor Meat ButcherEmployee Meat Butcher
CredentialsMay require certifications in meat cutting and safetyTypically requires similar certifications, often provided by employer
Work EnvironmentSelf-employed, flexible hours, works at various locationsEmployed by a specific employer, fixed hours, in a retail or processing facility
Employer & Industry UsageWorks independently, contracts with butchery businesses or marketsHired directly by a butcher shop or meat processing plant
Search & Comparison IntentOften searched for by those seeking freelance or flexible work optionsCommonly searched by those looking for traditional employment

In summary, an Independent Contractor Meat Butcher operates independently, often with flexible hours and multiple clients, while an Employee Meat Butcher works directly for a single employer with set hours. Both roles require similar certifications and skills, but differ mainly in work arrangement and employment status.

What are popular job titles related to Independent Contractor Meat Butcher jobs in Wisconsin?

For Independent Contractor Meat Butcher jobs in Wisconsin, the most frequently searched job titles are:

What job categories do people searching Independent Contractor Meat Butcher jobs in Wisconsin look for?

The top searched job categories for Independent Contractor Meat Butcher jobs in Wisconsin are:

Independent Contractor Meat Butcher jobs near you
Infographic showing various Independent Contractor Meat Butcher job openings in Wisconsin as of August 2026, with employment types broken down into 87% Full Time, and 13% Part Time. Highlights an 100% In-person job distribution.

Butcher

Sendik's

Whitefish Bay, WI • On-site

$15.75 - $20.75/hr

Full-time

Re-posted 15 days ago

Job description

Job Requirements
Sendik's Food Markets: Join a Century of Excellence. Sendik's Food Markets is far more than a grocery store-we are a family-owned company built on a century-long tradition of providing "only the best." With our 2026 Centennial Anniversary marking a century of excellence, we seek passionate individuals eager to join a team defined by exceptional quality, genuine service, and community pride. We currently operate 17 store locations across Southeastern Wisconsin.
At Sendik's we blend the warmth of a local grocer with the energy and nimbleness of a fast-paced, innovative retail environment. We empower our associates to become experts, fostering a culture where every single person contributes to our signature, award-winning customer experience.
If you are looking for a career where your passion for service and hard work lead to genuine growth and make a tangible impact right in your community, you belong at Sendik's.
Role Title
Butcher 1
Manager
Meat & Seafood Manager
Job Summary
The Butcher 1 will be responsible for modeling and promoting Sendik's culture by consistently providing "best in class" service to our guests. The main responsibility of the Butcher 1 is to create and prepare high-quality pork, chicken and poultry products for our customers. In addition, the Butcher 1 will assist customers with recommendations and product suggestions.
Our Values:
Service: We will treat every customer like a beloved family member or friend and find a way to say "yes" to our customers. It's important that we engage with every customer that enters our store, and follow the 10/4 rule. At the end of any interaction with a customer, we will offer a sincere "Thank you for your business!"
Passion: We have a passion for excellence and to be the best at what we do. We will seek product knowledge and commit to quality by believing in the Sendik's brand.
Nimbleness: Provide great solutions for our customers by exploring all possibilities and welcoming change. We will be quick to respond to our customers and use "Red Truck Service" when additional assistance is needed.
Work Experience
Duties/Responsibilities
  • Serve customers in the Meat & Seafood Department while modeling Sendik's culture and providing "best in class" customer service, which includes, greeting, engaging, delighting and thanking every guest for their business
  • Provide consistent, timely and friendly customer service when answering questions and making suggestions
  • Prepare and prep all Top Shelf items for the Meat and Seafood case, including, but not limited to, kabobs, marinades, and gourmet burgers
  • Grind meat according to the daily production schedule
  • Consistently meet Sendik's proficiency and yield standards
  • Cut various portions of meat, including pork, chicken and poultry based on daily production schedule. Beef products will be cut on an as-needed basis
  • Assist with communicating and repurposing potential department shrink
  • Maintain grind and sanitation logs
  • Assist with maintain back coolers, including, but not limited to rotating and dating for quality and freshness
  • Assist with creating displays based on the weekly sales ad
  • Operate, maintain and clean Meat & Seafood equipment including knives, grinder, saw and coolers
  • Assist with the training and mentoring of new associates in the Meat & Seafood Department
  • Maintain a clean and safe work environment by adhering to safety/sanitation regulations and procedures
  • Assist with all other Meat & Seafood Department duties as needed

Qualifications:
  • Must be a minimum of 18 years of age due to required operation of Meat & Seafood equipment
  • Prior experience with meat cutting is required, with the ability to consistently meet Sendik's yield and proficiency standards
  • Excellent communication, organizational and planning skills
  • Ability to quickly adapt to changing conditions, priorities and circumstances
  • Ability to problem solve and make independent decisions regarding department needs and priorities
  • Strong knowledge of local and state health, sanitation and safety regulations
  • Strong sense of urgency, time management, prioritization and multitasking skills
  • Ability to accommodate a fluctuating schedule, including evening, weekend and holiday shifts
  • Ability to stand, walk, lift, bend, push/pull for extended periods of time
  • Ability to lift up to 100 pounds

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