I am a union cutter so we call the union hall for help.Which the help is no good,lol. Me when I was in business I promoted withing ,than hired to trian the spot that was vacant.Or if you have the time train yourself.(you know it is done right this way).
I think the issue is that here in canada after someone graduates from training the stores only pay 15 to 16 dollars as a new cutter. no one will work for that amount for very long. Right now I am looking for 2 cutters and am having no luck. It seems that the only people that apply are the cutters that are not happy where they are and probably wont be happy anywhere. They play the revolving door because they know that it is hard to find cutters. I wont hire them
years ago we use to just hang a sign on the front door, Meat cutter Wanted, have one in a day or so. Now it's a sad story. we run newspaper ads, dept of labor, and get butcher jobs, it may be weeks before anyone answers. Last year we went 4 months before we could replace a cutter, he stayed 2 months and never showed back up. we got lucky on replacing him it took us 5 weeks. I think our companys are doing wrong in not having some kind of training program for young people that wants in the trade. of course what most want to pay some one is enough to make them go to other things, stores don't think it but we are still a skill
I'm just a cutter, don't do any hiring, my market manager has been looking for another man for almost three months, he uses the dept of labor and news paper, the few that has come by were to lazy looking for him, plus one had two ear rings and that don't get it with my boss
I remember doing the sign on the door, it would work but we stop that about 5 years ago. We have been lucky about turn over, haven't needed any one in about three years, we get one come by ever so often asking but they don't know what they doing, mostly people thats cuts deer, elk, such and think they a real meat cutter. we have to run a ad in news paper about 25 miles from us to get any type help at all.
Education is so important in this field. Not everyone is cut out or has the knowledge or stamina to be a butcher. I work for SUNY Cobleskill and Eric Shelley teaches a Meat Processing & Food Safety class in a USDA facility on a working farm in upstate NY. This program was designed not only for full time students but a condensed program in January and June for four weeks for the working professional. everytime he completes this training the students always say - four weeks is great! Very intensive his program is.
Check out www.cobleskill.edu and type in Meat Processing and Food Safety Certificate program.