Meats Butcher Cutter

Job Description

Job Description

Job Summary

All meat cutters work under close supervision to cut, trim, and prepare consumer-sized portions of beef for use or sale to Hotels, Country Clubs, Resorts, Restaurants and Distributors. Employees under this job classification must closely adhere to and follow all USDA regulations, company policies, and standard operating procedures.

Essential Job Duties

• Cut, trim and prepare consumer-sized portions of various Meats
• Cryovac, weigh and label all Beef processed
• Cut and trim to spec to ensure quality
• Follow USDA regulations and company’s policies and procedures
• Keep workstation clean and follow supervisor’s work instructions daily

Other Duties

In addition to the essential job duties listed above, employees in this position may be required to perform other duties as assigned by their supervisor. These additional responsibilities will contribute to the overall efficiency and success of the department and organization.

Employees should be flexible and willing to take on tasks that may not be explicitly outlined in the job description but are deemed necessary for the smooth operation of the poultry-cutting process. Such duties may be assigned based on business needs, changes in production requirements, or other factors that impact daily operations.

Employees are expected to demonstrate a proactive approach to their work, showing adaptability and a willingness to contribute to the broader goals of the team

Attend staff and departmental meetings as needed. Report any unsafe practices or conditions to the supervisor.

Core Competencies

Adaptability & Accountability: Adapts to changes in the work environment, manages competing demands, accepts criticism and feedback, changes approach or method to best fit the situation and takes responsibility for own actions.

Attendance & Punctuality: Schedules time off in advance, begins working on time, keeps absences within guidelines, ensures work responsibilities are covered when absent and arrives at meetings on time.

Communication: Expresses ideas and thoughts, exhibits good listening skills and comprehension and responds well to questions.

Confidentiality: Maintains a high degree of confidentiality.

Judgment: Displays willingness to make decisions timely, exhibits sound and accurate judgment, supports and explains reasoning for decisions, includes appropriate people in decision-making process and takes responsibility for communication including what is heard.

Organization: Maintains clean, functional workspace, continuous workflow to meet daily/weekly/monthly deadlines.

Safety: Attends required safety meetings, follows the Injury and Illness Prevention Plan (IIPP) and reports unsafe conditions, keeps workplace in safe condition.

Teamwork / Morale: Treats others with respect and courtesy, gives and welcomes feedback, inspires the trust of others, exhibits tact and consideration, displays positive outlook and pleasant manner, offers assistance and support to co-workers, works cooperatively in group situations.

Training: Completes company required training timely.

Experience:

• Working knowledge of

Food Manufacturing Industry

required

Physical & Mental Requirements

Amount of Time

PHYSICAL REQUIREMENTS

None

Under 1/3

1/3 – 2/3

Over 2/3

Standing

x

Walking

x

Sitting

x

Stooping/Bending

x

Using hands to finger, handle or feel (computer operation)

X

Reaching with hands and arms

X

Lifting of up to 50 lbs.

x

Talking and hearing

Clear speech and good hearing face to face; hears well in noisy food manufacturing environments

Seeing

Clear vision at 20 inches or less with or without corrective lenses; vision sufficient to observe all facility safety policies and procedures safely with or without corrective lenses

Work Environment & Exposures:

Position will require daily and frequent exposure to temperature controlled cold room where safe storage of meat is possible. Occasional exposure to outside working environment is possible. Noise levels fluctuate, but are consistent with standard food manufacturing production indoor production environment.