About the West Lunga Conservation Project

The West Lunga Conservation Project (WLCP) is a registered Public Benefit Organisation in Zambia, operating within the West Lunga Ecosystem in North-Western Province. WLCP’s mission is to restore ecological functions and wildlife species while preserving hydrological ecology and indigenous woodlands. The organisation partners with the Department of National Parks and Wildlife, Traditional Leaders, and Community Governance Institutions to: Zambiajob market

• Manage natural resources effectively to reduce ecosystem degradation.
• Develop conservation-based economies that incentivize local communities to protect the ecosystem.
• Establish governance structures supporting sustainable natural resource management.

Role Overview: Head Butcher Jobs in North-Western Province

Reporting to the CBE Coordinator, the Head Butcher will oversee the safe, efficient, and transparent daily operations of the Ntambu community butchery. This full-time residential role involves practical butchery, meat processing, food safety compliance, stock and cash management, staff supervision, and basic business administration. The position plays a key part in providing a reliable, legal source of quality meat and supporting the sustainability of the community enterprise.

Key Responsibilities

• Manage daily butchery operations including opening, production, and closing activities.
• Receive and verify carcasses, perform carcass breakdown, deboning, cutting, trimming, portioning, and mincing.
• Maintain strict hygiene, sanitation, cold-chain control, and stock rotation standards.
• Keep accurate records of carcass intake, processing, stock, sales, wastage, expenses, and losses.
• Operate cash, mobile money, or POS systems; issue receipts and complete daily reconciliations.
• Supervise and train butchery assistants in safe work practices, hygiene, customer service, and record keeping.
• Deliver respectful customer service, apply approved pricing, and address complaints appropriately.
• Safeguard cash, stock, equipment, keys, and records; promptly report faults or irregularities.
• Provide regular operational reports to the CBE Coordinator and Community Committee.
• Ensure compliance with veterinary, public health, food safety, occupational health and safety, and WLCP standards.

Qualifications and Experience

• Grade 12 School Certificate or equivalent.
• Formal training or trade qualification in butchery, meat processing, or food handling preferred; recognized certificates are an advantage.
• Minimum of three years’ practical experience in butchery, including carcass breakdown, deboning, cutting, trimming, and portion control.
• Experience in cash handling, sales reconciliation, stock control, record keeping, and basic bookkeeping.
• Previous supervisory experience in a butchery, food outlet, or small team is highly desirable.
• Effective communication skills in English; knowledge of Lunda or another local language is a strong advantage.
• Basic computer skills, including spreadsheets or point-of-sale systems, are beneficial.

Technical and Behavioural Competencies

• Expertise in butchery, meat processing, food hygiene, and cold-chain management.
• Strong numeracy skills including weighing, pricing, stock control, and reporting.
• Integrity and accountability in handling cash, stock, and records.
• Attention to quality, hygiene, safety, and detail.
• Effective planning, organisation, and problem-solving abilities with minimal supervision.
• Cultural sensitivity and commitment to respectful customer service in a community enterprise setting.
• Willingness to coach and develop local staff.
• Commercial awareness focused on yield, wastage, cost, and loss control.

Operational Requirements

• Physically capable of handling carcasses and performing repetitive standing, lifting, cutting, and cold-room duties safely.
• Willingness to wear prescribed personal protective equipment and adhere to safe work procedures.
• Ability to work residentially in Ntambu, Kalumbila District, with flexible hours including early mornings, weekends, and public holidays as needed.
• Available for limited local travel when required.

• Manage daily butchery operations including opening, production, and closing activities.
• Receive and verify carcasses, perform carcass breakdown, deboning, cutting, trimming, portioning, and mincing.
• Maintain strict hygiene, sanitation, cold-chain control, and stock rotation standards.
• Keep accurate records of carcass intake, processing, stock, sales, wastage, expenses, and losses.
• Operate cash, mobile money, or POS systems; issue receipts and complete daily reconciliations.
• Supervise and train butchery assistants in safe work practices, hygiene, customer service, and record keeping.
• Deliver respectful customer service, apply approved pricing, and address complaints appropriately.
• Safeguard cash, stock, equipment, keys, and records; promptly report faults or irregularities.
• Provide regular operational reports to the CBE Coordinator and Community Committee.
• Ensure compliance with veterinary, public health, food safety, occupational health and safety, and WLCP standards.

• Expertise in butchery, meat processing, food hygiene, and cold-chain management.
• Strong numeracy skills including weighing, pricing, stock control, and reporting.
• Integrity and accountability in handling cash, stock, and records.
• Attention to quality, hygiene, safety, and detail.
• Effective planning, organisation, and problem-solving abilities with minimal supervision.
• Cultural sensitivity and commitment to respectful customer service in a community enterprise setting.
• Willingness to coach and develop local staff.
• Commercial awareness focused on yield, wastage, cost, and loss control.
• Basic computer skills, including spreadsheets or point-of-sale systems, are beneficial.
• Effective communication skills in English; knowledge of Lunda or another local language is a strong advantage.

• Grade 12 School Certificate or equivalent.
• Formal training or trade qualification in butchery, meat processing, or food handling preferred; recognized certificates are an advantage.
• Minimum of three years’ practical experience in butchery, including carcass breakdown, deboning, cutting, trimming, and portion control.
• Experience in cash handling, sales reconciliation, stock control, record keeping, and basic bookkeeping.
• Previous supervisory experience in a butchery, food outlet, or small team is highly desirable.