ABOUT WEST LUNGA CONSERVATION PROJECT

The West Lunga Conservation Project (WLCP) is a Zambian Registered Public Benefit Organisation working in the West Lunga Ecosystem (WLE) in North-Western Province, Zambia. Its mission is to rehabilitate the ecological functions of the West Lunga Ecosystem and restore wildlife species that have become locally extinct or endangered, while preserving the integrity of the hydrological ecology and indigenous woodlands. WLCP works in partnership with the Department of National Parks and Wildlife, Traditional Leaders and Community Governance Institutions.

• Manage the natural resources of the WLE effectively and reduce the drivers of ecosystem degradation.
• Develop effective conservation-based economies that provide incentives for local communities to protect the WLE and reduce ecosystem degradation.
• Establish strong governance structures and partnerships that support effective and sustainable natural-resource management.

JOB PURPOSE

The Head Butcher will lead the safe, efficient, transparent and commercially sound day-to-day operation of the Ntambu community butchery. The role combines practical butchery and meat processing with food safety, quality control, stock and cash management, customer service, staff supervision, equipment care and basic business administration. The role will work closely with the Ntambu Community Committee and WLCP to provide a reliable legal source of quality meat and contribute to a sustainable community-based enterprise.

KEY ACCOUNTABILITIES

• Manage daily opening, production and closing activities and prepare meat products to consistent quality and yield standards.
• Receive carcasses, verify quantities, condition and documentation, and complete carcass breakdown, deboning, cutting, trimming, portioning and mincing.
• Maintain strict personal hygiene, cleaning, sanitation, cold-chain, temperature-monitoring, contamination-control and stock-rotation standards.
• Maintain accurate carcass-intake, processing, stock, sales, wastage, expense and loss records.
• Operate approved cash, mobile-money or POS systems, issue receipts and complete daily sales and stock reconciliations.
• Supervise, allocate work to and coach butchery assistants in safe work, hygiene, cutting, customer service and record keeping.
• Provide respectful customer service, apply approved pricing and record or appropriately resolve complaints.
• Safeguard cash, stock, keys, equipment, records and other butchery assets and report faults, shortages and irregularities promptly.
• Provide regular operating information to the CBE Coordinator and through approved Community Committee governance arrangements.
• Comply with applicable veterinary, public-health, food-safety, occupational-health-and-safety and WLCP requirements.

MINIMUM QUALIFICATIONS AND EXPERIENCE

• Grade 12 School Certificate or equivalent.
• Formal butchery, meat-processing or food-handling training, trade qualification or demonstrated practical competency. A recognised certificate is an advantage.
• At least three (3) years of practical butchery experience, including carcass breakdown, deboning, cutting, trimming, portion control and safe equipment use.
• Experience in cash handling, sales reconciliation, stock control, record keeping and basic bookkeeping.
• Previous experience supervising a butchery, food outlet or small team is highly desirable.
• Ability to communicate effectively in English. Lunda or another locally relevant language is a strong advantage.
• Basic computer, spreadsheet or point-of-sale experience is an advantage.

TECHNICAL AND BEHAVIOURAL COMPETENCIES

• Strong practical butchery, meat-processing, food-hygiene and cold-chain skills.
• Good numeracy, weighing, pricing, stock-control, reconciliation and basic reporting capability.
• Integrity and accountability when handling cash, stock, pricing and records.
• Attention to quality, hygiene, safety and detail.
• Good planning, organisation, practical problem-solving and ability to work with limited supervision.
• Respectful customer service, cultural sensitivity and ability to work effectively in a community-enterprise environment.
• Ability and willingness to coach and develop local staff.
• Commercial awareness and focus on yield, wastage, cost and loss control.

OPERATIONAL REQUIREMENTS

• Physically able to handle carcasses and undertake repetitive standing, lifting, cutting and cold-room duties safely.
• Willing and able to wear prescribed PPE and follow safe-work procedures.
• Able to work residentially at Ntambu, Kalumbila District and flexible hours, including early mornings, weekends or public holidays when required.
• Available for limited local travel when operationally required.

• Manage daily opening, production and closing activities and prepare meat products to consistent quality and yield standards.
• Receive carcasses, verify quantities, condition and documentation, and complete carcass breakdown, deboning, cutting, trimming, portioning and mincing.
• Maintain strict personal hygiene, cleaning, sanitation, cold-chain, temperature-monitoring, contamination-control and stock-rotation standards.
• Maintain accurate carcass-intake, processing, stock, sales, wastage, expense and loss records.
• Operate approved cash, mobile-money or POS systems, issue receipts and complete daily sales and stock reconciliations.
• Supervise, allocate work to and coach butchery assistants in safe work, hygiene, cutting, customer service and record keeping.
• Provide respectful customer service, apply approved pricing and record or appropriately resolve complaints.
• Safeguard cash, stock, keys, equipment, records and other butchery assets and report faults, shortages and irregularities promptly.
• Provide regular operating information to the CBE Coordinator and through approved Community Committee governance arrangements.
• Comply with applicable veterinary, public-health, food-safety, occupational-health-and-safety and WLCP requirements.

• Strong practical butchery, meat-processing, food-hygiene and cold-chain skills.
• Good numeracy, weighing, pricing, stock-control, reconciliation and basic reporting capability.
• Integrity and accountability when handling cash, stock, pricing and records.
• Attention to quality, hygiene, safety and detail.
• Good planning, organisation, practical problem-solving and ability to work with limited supervision.
• Respectful customer service, cultural sensitivity and ability to work effectively in a community-enterprise environment.
• Ability and willingness to coach and develop local staff.
• Commercial awareness and focus on yield, wastage, cost and loss control.

• Grade 12 School Certificate or equivalent.
• Formal butchery, meat-processing or food-handling training, trade qualification or demonstrated practical competency. A recognised certificate is an advantage.
• At least three (3) years of practical butchery experience, including carcass breakdown, deboning, cutting, trimming, portion control and safe equipment use.
• Experience in cash handling, sales reconciliation, stock control, record keeping and basic bookkeeping.
• Previous experience supervising a butchery, food outlet or small team is highly desirable.
• Ability to communicate effectively in English. Lunda or another locally relevant language is a strong advantage.
• Basic computer, spreadsheet or point-of-sale experience is an advantage.
• Physically able to handle carcasses and undertake repetitive standing, lifting, cutting and cold-room duties safely.
• Willing and able to wear prescribed PPE and follow safe-work procedures.
• Able to work residentially at Ntambu, Kalumbila District and flexible hours, including early mornings, weekends or public holidays when required.
• Available for limited local travel when operationally required.