Vacancy details

Bodmin, Cornwall, England

This vacancy is now closed


Kepak is an Irish owned food company, serving international markets, restaurants and household food service names with prime cuts of meat, on trend food service solutions and ready-for-market convenience foods.

With over 50 years’ expertise in the meat craft, we are still leading the way with bespoke innovations and highly successful, international food brands.

We are currently looking to add a Slaughter Hall Supervisor to our friendly and passionate team.


To support the Slaughter Hall Manager in supervising the department and its employees while monitoring company quality and safety standards in the product, people, equipment, and environment of direct responsibility.

Work in slaughtering, performing precision functions involving the preparation of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing. The slaughter and preparation of animals for human consumption


Health & Safety and Food Safety to a Level 3 standard   

Literacy and Numeracy

HACCP level 3

Animal Welfare

Attention to detail

Knife skills essential

Experience within the meat industry essential

Main Resposibilities 

Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.

Clean materials to prepare them for production.

Process animal carcasses.

Slaughter animals in accordance with religious law and determine that carcasses meet specified religious standards.

Slit open, eviscerate, and trim carcasses of slaughtered animals.

Remove bones and cut meat into standard cuts in preparation for marketing.

Sever jugular veins to drain blood and facilitate slaughtering.

Trim, clean, or cure animal hides.

Skin sections of animals or whole animals.

Shackle hind legs of animals to raise them for slaughtering or skinning.

Trim head meat and sever or remove parts of animals' heads or skulls.

Prepare meat products for sale or consumption.

Stun animals prior to slaughtering.

Wrap dressed carcasses or meat cuts.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Making Decisions and Solving Problems — Analysing information and evaluating results to choose the best solution and solve problems.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Training and Teaching Others — identifying the training needs of others, and teaching or instructing others.

Establishing and Maintaining Interpersonal Relationships — developing constructive and cooperative working relationships with others, and maintaining them over time.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic form.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.