National Occupational Classification (NOC) 2011
6331 - Butchers, meat cutters and fishmongers - retail and wholesale
Butchers, meat cutters and fishmongers, retail and wholesale, prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this group.
- butcher apprentice
- butcher, retail
- fishmonger - retail
- head butcher - wholesale
- meat cutter - retail or wholesale
- supermarket meat cutter
- Fish cutters (See 9463 Fish and seafood plant workers)
- Industrial butchers and meat cutters, poultry preparers and related workers (9462)
- Seafood sales clerks (See 6421 Retail salespersons)
Butchers, meat cutters and fishmongers in this unit group perform some or all of the following duties:
- Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish for sale at self-serve counters or according to customers' orders
- Grind meats and slice cooked meats using powered grinders and slicing machines
- Prepare special displays of meat, poultry, fish and shellfish
- Shape, lace and tie roasts and other meats, poultry or fish and may wrap prepared meats, poultry, fish and shellfish
- Manage inventory, keep records of sales and determine amount, product line and freshness of products according to company and customer requirements
- Ensure food storage conditions are adequate
- May supervise other butchers, or meat cutters or fishmongers.
- Completion of secondary school may be required.
- Completion of a college or other meat-and-fish-cutting training program, or a three-year meat cutting apprenticeship may be required.
- On-the-job training in food stores is usually provided for retail butchers, meat cutters and fishmongers.
- Trade certification is available, but voluntary, in Quebec and British Columbia.
6332 - Bakers
Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed. Bakers who are supervisors are included in this unit group.
- baker apprentice
- bakery supervisor
- bread baker
- head baker
- Baking machine operators (See 9461 Process control and machine operators, food, beverage and associated products processing)
- Pastry chefs (See 6321 Chefs)
Bakers perform some or all of the following duties:
- Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
- Operate machinery
- Bake mixed doughs and batters
- Frost and decorate cakes or other baked goods
- Ensure quality of products meets established standards
- Draw up production schedule to determine type and quantity of goods to produce
- Purchase baking supplies
- May oversee sales and merchandising of baked goods
- May hire, train and supervise baking personnel and kitchen staff.
- Completion of secondary school is usually required.
- Completion of a three- or four-year apprenticeship program for bakers
Completion of a college or other program for bakers is usually required.
- On-the-job training may be provided.
- Trade certification is available, but voluntary, in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, the Yukon, the Northwest Territories and Nunavut.
- Red Seal endorsement is also available to qualified bakers upon successful completion of the interprovincial Red Seal examination.
- The Red Seal endorsement allows for interprovincial mobility.