APPRENTICE MEAT CUTTER

Apprentice Meat Cutter

The Apprentice Meat Cutter is responsible for learning the trade of a Meat Cutter by productively performing the duties of the job under the guidance and instructions of the Meat Manager or Assistant Meat Manager or a designated Journeyman Meat Cutter. Enters into and completes a 2 year apprenticeship agreement requiring on-the-job experiences and related instruction prior to being considered a qualified skilled tradesperson. They also wait on customers, prepare orders, maintaining and servicing the meat display cases. The Apprentice Meat Cutter is able to perform all duties of the Wrapper and Fish Cutter Positions. The job is limited to assisting others as assigned.

Work performance is either directly or generally reviewed by the Assistant Meat Manager and the Meat Manager, and the Apprentice Meat Cutter is evaluated by the Assistant Meat Manager and or the Meat Manager and is reviewed by the Store Director.

The Apprentice Meat Cutter receives guidance, direction and assistance from the Assistant Meat Manager and the Meat Manager or designated Journeyman Meat Cutter.

The Apprentice Meat Cutter position is a training position that could lead to a Journeyman Meat Cutter Position. The Apprentice receives on-the-job training in the proper use of all tools, machines, and equipment in the Apprenticeship Program.

Essential Job Duties:

• Responsible for cutting, trimming, and traying, wrapping, packing, labeling and pricing all wholesale, bloc redi meats, smoked meats into retail cuts, and merchandises product properly and correctly.
• Prepares ground meats, prepared foods, marinated meats and all variety meats (offals) for retail sales.
• Responsible for performing all duties in a safe manner. Reports any hazardous, broken or malfunctioning equipment to the Assistant or Meat Manager and any other appropriate Management Personnel. Returns equipment to their proper location.
• Responsible to provide good, courteous, efficient, and quality customer service. Projects in all actions a good impression of Times Supermarket.
• Works together with others as a team to provide efficiency on the job and to promote good morale.
• Maintains and services the meat display cases when designated by, policing the meat case, filling, stocking and replenishing and arranging displays.
• Cleans and sanitizes all prep room equipment and tools daily.
• Cleans and sanitizes prep room, display cases and storage areas.
• Provides and cares for personal knives (steak and boning) and steel for smoothing the edges of the knives.
• Releases transfers to other branch stores as authorized by the Meat Manager.
• Receives Meat related merchandise when assigned by the Meat Manager or Assistant Meat Manager.
• Understand and abide by all company policies and procedures

Other Job Duties:

• Processes all fish and fish by-products by cleaning, scaling, filleting, traying, and packing them for retail sale.
• Takes inventory as needed.
• Serves as the sole Meat Cutter on duty on the night shift. Checks the night checklist when closing up the department for security control, checks any fire hazards and makes preparations for the next day shift crew, pulls out any retail cuts that tend to bleed excessively in prep room and meat chill and checks on the required temperature in the freezer, walk-in chill, prep room, meat chill and fish display cases.
• Any tasks as deemed necessary by management

Physical Requirements:

• Must be able to safely lift up to 75 lbs on own.
• Must be able to push and pull at least 1000 lbs.
• Requires standing for long periods (up to 3 hours without a break).
• Frequent bending, stooping, kneeling and crawling required throughout the course of the day.

Mental Requirements:

• Mental concentration and alertness is required due to use of knives, slicing, grinding, and sawing equipment.
• Requires knowledge, experience and expertise of the meat operations.
• Accuracy is of primary importance in all aspects of the job.
• Requires manual dexterity and eye-hand coordination for various activities.
• Must be able to give and respond to verbal and written instructions/questions from customers and employees.
• Requires being able to read and comprehend communications and instructions on products, literature, log book etc
• Must be able to work in conditions that may be demanding and sometimes stressful.
• Must be able to work within established procedure and guidelines. Completes work quickly and without constant supervision. Able to meet required work deadlines.
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

Work Hours:

• Based on classification: Based on what is stated in the Employee Handbook.
• May require working overnight, early mornings, evenings and weekends.
• Must be willing to work at any Times Store on the Island.

Working Conditions:

• Working conditions in the Meat Department is very cold due to the perishable merchandise. Meat Room is at a constant temperature of about 45-50 Degrees Fahrenheit.
• Walk in chills; temperatures between 30-40 Degrees Fahrenheit.
• Walk in freezers; temperatures below 0-20degrees Fahrenheit.
• Warehouse is not air conditioned, and it could reach temperatures of over 100 Degrees Fahrenheit during the summer months.

Equipment:

• Knives
• Mesh Gloves
• Power Saw
• Grinders (Large Hamburger Grinder and Small Table Grinder)
• Slicing Machine
• Cubing Machine
• Knife Sharpening Steel
• Scrappers
• Meat Racks, trays and meat bins
• Flat Beds
• Pallet Jacks
• Hand Trucks
• Step Stool
• Ladders
• Box Cutters
• Ishida (or current brand) Wrapping Machine
• Ishida (or current brand) Hand Wrap Machine
• Baler
• Foam Trays and Containers
• DSD Unit
• Ordering Unit (Telzon)
• Inventory Unit (Symbol)
• ITASCA Unit
• Label Guns

Potential Hazards:

• Improper use of chemicals that the company utilizes for sanitation purposes.
• Cuts from knives and various cutting tools or sharp items used.
• Slips and falls due to icy, wet or slippery floors.
• Falling merchandise while items are being stocked or stacked.
• Being hit by forklift, pallet jack, hand trucks or flat beds.
• Injuries from improper work methods or lifting.
• Changes in environmental temperature when working in the prep room, freezer/chill areas, warehouse and the store.

Qualifications:

• Education/Training/Experience:
• Must be at least 18 years of age in order to use all required equipment in the department.
• High School Graduate preferred.
• Communication:
• Ability to effectively communicate in English with others
• Good phone etiquette
• Possess good written and verbal communication skills in English
• Other:
• Accurately complete work in a timely manner
• Efficiently complete work in a timely manner
• Able to multi-task
• Highly organized
• Attention to detail
• Able to effectively prioritize work
• Able to meet deadlines in a short period of time
• Able to quickly pick up and follow through with various