Key Responsibilities:
Cut, trim, and portion meat products (beef, pork, poultry, etc.) to meet customer and production specifications.
Operate cutting tools, knives, saws, and other meat processing equipment safely and efficiently.
Inspect meat for quality, freshness, and proper texture before and after cutting.
Maintain clean and sanitary work areas in compliance with food safety regulations (USDA, HACCP).
Follow production schedules and meet daily output targets.
Weigh, label, and record product quantities accurately.
Work closely with the production and packaging teams to ensure smooth workflow.
Adhere to all safety, hygiene, and company policies at all times.
Qualifications:
Previous experience in meat cutting, butchering, or food processing preferred (willing to train the right candidate).
Ability to work in cold environments (35–45°F) and stand for extended periods.
Strong attention to detail and commitment to product quality.
Basic understanding of food safety and sanitation practices.
Ability to lift up to 50 lbs and perform repetitive tasks.
Team-oriented with good communication skills.