Chicken Meat Cutter

You know exactly what you can do with a knife. Precise, fast and consistent — all day long. In a chilled cutting room in Kaatsheuvel you turn fresh poultry into products that reach the butcher's counter the next morning. Fixed day shift, 40 hours, weekly pay.

You will be working at a specialised food production company in the south of the Netherlands that makes fresh poultry products for butchers and hospitality wholesalers. This is not a large-scale factory floor with a thousand colleagues: it is a compact, craft-oriented business where most of the cutting is still done by hand and where quality matters more than volume.

You notice it in the way the work is organised. Products are cut per order, specifications differ per customer, and the handwork determines whether a product passes or gets rejected. The company keeps investing in machinery and hygiene, but the expertise of its cutters remains the core of the operation.

The atmosphere is down-to-earth and direct. Short lines of communication, no layers of management, and the owners are regularly on the floor themselves. Agreements are made face to face and kept. For someone who takes the work seriously and can keep up the pace, it is a good place to stay for years — a large part of the team has done exactly that.

You work in a chilled cutting room, processing poultry into cut parts: fillet, thigh meat, legs, wings. You cut to fixed specifications, safeguard product quality and keep pace with the daily production schedule.

Be clear about what this job is: it is repetitive. You make the same cut, hour after hour, standing, in a cool room. If you find a rhythm in that, you work through your day comfortably and go home at 16:00 without carrying work in your head. If you are looking for variety and surprises, this is not the place for you. We would rather say that now than in week two.

What does make the work interesting: the cutting is done by hand, not everything runs through a machine. The difference between a good and a mediocre piece of thigh meat is your knife. That gets noticed and appreciated. Experience with poultry, meat or fish is therefore a hard requirement — this is not a role where you are trained from scratch.

Your tasks:

• Cutting and portioning poultry according to customer specifications
• Monitoring product quality and freshness throughout the process
• Weighing, sorting and preparing products for packaging
• Working according to the hygiene code and HACCP guidelines
• Keeping knives and equipment sharp and clean
• Leaving your workstation and the cutting room clean at the end of the day

• Demonstrable experience cutting poultry, meat or fish in a production or butchery environment
• Consistent cutting quality at high pace, with attention to hygiene and food safety
• Physically able to work standing in a chilled environment, 40 hours per week
• In possession of an EU passport — a residence permit is not sufficient
• Good command of the Dutch and/or English language (spoken and written)

• Gross hourly wage of €16.00 to €18.00, depending on your cutting experience

• 5.77% ADV allowance on top of your basic hourly wage

• 8% holiday allowance, paid out weekly

• Weekly salary payment

• Travel allowance of €0.18 per kilometre, up to a maximum of €9.00 per day (if you have your own transport)

• 24 holiday days on a full-time basis

• Pension accrual: 23.4% of the pension base

• Fixed 40-hour working week on day shift — no structural overtime, your evenings and weekends stay yours

• Employment under the Dutch Poultry Processing Industry collective labour agreement (CAO Pluimveeverwerkende Industrie)

• Opportunity for a permanent contract with the client company based on performance

Additional services (optional):

• Housing with your own private bedroom available

• Health insurance available