Sounds like a great opportunity, but Florida is too hot for me!

As to computerized equipment, back when I was in the trade I was the only one in my 150 store chain to fully utilize the computerized Hobart 5000 scales for weekly production reports, cutting tests, and in one store I even discovered that someone was going into the cutting room between 2 and 4 am when the store was open but my department unmanned, and marking down veal cutlets to $1.99/lb.!  It took some convincing but I eventually convinced store management to padlock all the doors to the dept. We never caught the culprit because the surveillance video "mysteriously" disappeared, but once the doors were padlocked, the activity stopped and my shrink improved!

Jimmy the butcher

I can only speculate but the padlocks solved the problem!

I have the honor to request from the company; the granting of a training course or work employs deficit of 2 to 5 years in butcher shop.
In effect, I have been interested in the organization of your deli whose image is present on the net I be impressed by your side.
When your me, I have some experience in the meat (beef cattle and goats, goat, sheep ram ... work has the slaughterhouse) in West Africa. And parts attached below shows details of my ability in this area.
I would be very grateful for this training grant m in society for allowing me to deepen my experience and become more professional.
                          thank you for your conprehension