Skilled as a specialty meat cutter using knives required.
Minimum (1) year experience as a meat cutter.
Ability to work in a fast-paced production environment.
Ability to read and understand customers' specifications and do basic math functions.
Onsite : Must be able to work continually in a refrigerated environment 35°F- 45°F.
STAND: CONTINUOUSLY
WALK: OCCASIONALLY
SIT: OCCASIONALLY
LIFT 1-10 lbs (Sedentary): OCCASIONALLY
LIFT 11-20 lbs (Light): FREQUENTLY
LIFT 21-50 lbs (Medium): FREQUENTLY
LIFT 51-100 lbs (Heavy): OCCASIONALLY
Over 100 lbs (Very Heavy): N/A
CARRY 1-10 lbs (Sedentary): OCCASIONALLY
CARRY 11-20 lbs (Light): OCCASIONALLY
CARRY 21-50 lbs (Medium): FREQUENTLY
CARRY 51-100 lbs (Heavy): OCCASIONALLY
PUSH/PULL 1: FREQUENTLY
CLIMB/BALANCE 2: FREQUENTLY
STOOP/SQUAT: FREQUENTLY
KNEEL: FREQUENTLY
BEND: FREQUENTLY
REACH ABOVE SHOULDER: OCCASIONALLY
TWIST: FREQUENTLY
GRASP OBJECTS 3: CONTINUOUSLY
MANIPULATE OBJECTS 4: FREQUENTLY
MANUAL DEXTERITY 5: FREQUENTLY
1 (Push/Pull: Hand truck, gate, straps, metal ramp, truck door, dolly, boxes, truck gear shift)
2 (Climb/Balance: In/Out Truck/Trailer to cab. On/Off ramp to ground level and side doorsteps and Platform of trailer. Stairs)
3 (Grasp Objects: Hand truck, boxes, cartons, steering wheel)
4 (Manipulate Objects: Boxes, dolly, metal truck ramp, hand truck, paperwork, truck gate, straps)
5 (Manual Dexterity: Typing, use of office machines such as copiers, printers)
Knowledge of poultry, beef, lamb, and pork products including USDA grades and standards.