type of position
Essential Duties and Responsibilities:
-Cut, trim, bone, tie, and grind meats, such as beef, poultry, lamb, and veal using butcher's cutlery and powered equipment, such as electric grinder and band-saw, to portion and prepare meat in cooking form.
-Cut, trim, and bone carcass sections or prime cuts to reduce to cooking cuts, such as roasts, steaks, chops, stew cubes, and grinding meat.
-Cut beef or quarters of carcasses into primal/retail cuts for further cutting, processing or packaging
-Ensure that different part of cuts are separated for easy packing purposes
-Wrap, weigh, label and price cuts of meat
-Receive incoming shipments with meat products, inspect and store meat to ensure quality and good organization.
-Prepare special cuts of meat ordered by customers.
-Prepare and place meat cuts and products in the display counter.
-Sharpen and adjust cutting equipment
-Record quantity of meat received and/or keep records of meat sales
-Maintain cleanliness, sanitation and other applicable food safety standards and regulations
-Clean and sanitize the meat room, meat cooler, and supply area
-Wash, apply cleaning agents, wipe, and mop all surfaces
-Log sanitation procedures performed on the daily report. Comply with the health department regulations
-Provide training and guidance to other team members if need be
-Other duties as assigned by management
Excellent Knives, Saw and other power cutting tools experience
-Able to work repetitive tasks, handling heavy loads
-Ability to work in a cold environment
-Ability to bending and standing for extended periods
-Must be able to Wear personal protective equipment (PPE) such as hard hat, steel toe boots, mesh safety equipment