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Internship Butcher Jobs (NOW HIRING)

FreshDirect

Food Stylist Intern

Bronx, NY · On-site

$23 - $25/hr

From fresh produce and ready-to-eat meals to baked goods and butcher cuts, you'll help make every ... Paid Internship $23-$25 per hour. #LI- DM1

FreshDirect

Food Stylist Intern

Bronx, NY · On-site

$23 - $25/hr

From fresh produce and ready-to-eat meals to baked goods and butcher cuts, you'll help make every ... Paid Internship $23-$25 per hour. #LI- DM1

Mina Group

Executive Chef

San Francisco, CA · On-site

$85K - $90K/yr

You will work with corporate chefs and HR to develop internship program that embraces diversity ... Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all ...

MINA Group

Executive Chef

San Francisco, CA · On-site

$85K - $90K/yr

You will work with corporate chefs and HR to develop internship program that embraces diversity ... Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all ...

MINA Group

Executive Chef

San Francisco, CA

$85K - $90K/yr

You will work with corporate chefs and HR to develop internship program that embraces diversity ... Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all ...

AEG

General Cook - Banquets

Hershey, PA · On-site

$17 - $21.25/hr

... the butcher/storeroom and prep lists, etc. Qualifications: * Must be 18 years of age or older ... Must be able to assist, train and direct culinary interns and general cooks in daily tasks.

Deli Star Corp

Food Technologist

Saint Louis, MO · On-site

Hands-on product development or lab experience including Internship/Co-op * Exposure to sensory evaluation and basic quality testing * Culinary experience (professional kitchen, butchery, or strong ...

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Internship Butcher information

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How much do internship butcher jobs pay per hour?

As of Jun 6, 2026, the average hourly pay for internship butcher in the United States is $18.97, according to ZipRecruiter salary data. Most workers in this role earn between $15.87 and $21.15 per hour, depending on experience, location, and employer.

What is the difference between Internship Butcher vs Butcher?

AspectInternship ButcherButcher
CredentialsHigh school diploma, on-the-job trainingHigh school diploma, culinary or meat-cutting certification often preferred
Work EnvironmentTraining environment, supervised, retail or meat processing facilitiesFull-time, hands-on meat cutting in retail, wholesale, or processing plants
Industry UsageEntry-level, training role for aspiring butchersSkilled professional responsible for meat preparation and cutting

The main difference between an Internship Butcher and a Butcher is experience level and responsibility. An Internship Butcher is a trainee gaining foundational skills, often in a supervised setting, while a Butcher is a fully skilled professional handling meat cutting independently.

What types of hands-on experience can I expect to gain during an Internship Butcher position?

As an Internship Butcher, you can expect to gain direct experience with meat preparation, including learning how to break down carcasses, portion cuts, and maintain high standards of hygiene and food safety. You'll work closely with experienced butchers, assisting with tasks such as sharpening knives, weighing and packaging products, and interacting with customers. This role often involves rotating through different stations, giving you exposure to a variety of techniques and the opportunity to develop your skills in a real-world setting. Collaboration and communication with team members are essential, and you'll receive guidance to help you build a strong foundation for a future career in butchery.

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

To thrive as an Internship Butcher, you need basic knowledge of meat cuts, food safety, and a willingness to learn, typically supported by a high school diploma or equivalent. Familiarity with knives, saws, grinders, and adherence to safety and sanitation protocols is essential. Attention to detail, good communication, and physical stamina are standout soft skills in this role. These skills ensure product quality, workplace safety, and effective teamwork in a demanding environment.

What are Internship Butchers?

Internship butchers are individuals participating in a hands-on training program to learn the skills and techniques required for professional butchery. These internships typically involve working under the guidance of experienced butchers, learning how to process meat, use specialized tools, and maintain food safety standards. The role is ideal for those seeking practical experience in the meat processing industry and can serve as a stepping stone to a full-time butcher position. Interns gain valuable insights into meat selection, cutting, and customer service while developing their technical abilities.
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Internship Butcher jobs near you

Subject Matter Expert (SME) Opportunity: Online Course Development, AFF-1025: Basic Lamb, Pork, a...

Vermont State University

Randolph Center, VT • On-site

$17.50 - $23.50/hr

Part-time

This job post has expired today. Applications are no longer accepted.

Job description

VTSU Center for Agriculture, Food and Forest Entrepreneurship (CAFFE)

 Program Overview and Course Structure

VTSU CAFFE – The Applied Meat Processing & Butchery Arts Certificate Program is a hybrid training program for a career in the meat industry. The meat industry demands technical expertise with a deep understanding of safety and ethical standards. As consumers increasingly seek transparency and quality, professionals who can merge skill and regulatory knowledge are in high demand. This certificate gives candidates the chance to build a robust foundation while adapting to the ever-changing landscape of food production and processing. To meet these evolving needs, the MeatCraft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well-rounded professionals.

Total Credits

Level 1: MeatCraft Apprentice Butcher:   13 credits

Level 2: MeatCraft Artisan Butcher:         23 credits

Level 3: MeatCraft Master Butcher:         30 credits

Program Outcomes

  1. Understand the science and develop skills to expertly process beef, pork, lamb and poultry.
  2. Employ industry standards of safety for meat products and meat fabrication.
  3. Tackle realistic problems and variables in complex, high-pressure workforce scenarios.
  4. Demonstrate value-added skills with sausage-making, marketing, and culinary techniques (Level 2).
  5. Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3).
  6. Complete a hands-on abattoir internship within a production environment (Level 3).
  7. Identify career pathways in the industry and establish professional contacts.

Program Structure:

 

Description and Details

Structure

Sequential, skill-building format, practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance

Format

Hybrid delivery, online lecture, hands-on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value-added meat products

Completion

Certificate in Meat Processing and Food Safety, Credentials valued by employers

Targeted Population

High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, Retail meat operations, processing plants, butcher shops, local food systems

As an SME, you will create and revise original course materials following VTSU Online’s established course development process, including templates, milestones, and quality reviews. Compensation per course is $ 1,000.00/credit.

Course Details:

Whole Animal Butchery — Lamb, Pork, and Poultry Essentials

Catalog Title: AFF-1025: Basic Lamb, Pork, and Poultry Fabrication

Credit Hours: 3

Format: Hybrid (Remote Lecture, with 4 day In-Person Lab Intensive), Fall, AFF1025

Catalog Description: This course expands on foundational skills by introducing students to the unique aspects of lamb, pork, and poultry processing. Emphasis is placed on species-specific techniques, ethical sourcing, humane handling, and creating cuts suitable for culinary or retail markets.

Learning Outcomes:

  1. Distinguish anatomical structures and fabrication methods for different species.
  2. Apply safe and efficient butchering techniques.
  3. Evaluate carcass quality and prepare ready market cuts.
  4. Implement sanitation and Hazard Analysis Critical Control Point (HACCP) standards.
  5. Consider ethical and sustainable practices in animal utilization.

Prerequisite: None.

Minimum Qualifications

Required minimum qualifications:

  • Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof.  Prior experience teaching is preferred. 
  • Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience. 

Apply