Skilled as a specialty meat cutter using knives required.
Minimum (5) years' experience as a meat cutter including middle meats such as filets and ribeye.
Experience with band saws, laser portion machinery or other meat production equipment is required.
Ability to work in a fast-paced production environment.
Must be able to read, write and communicate in English as it relates to the job and to the safety regulations.
Must have basic math skills (add, subtract, multiply, divide)
Ability to read and understand customers specifications and do basic math functions.
Knowledge of poultry, beef, lamb, and pork products including USDA grades and standards.
Knowledge of NAMA guidelines and product cut numbers required.
Must be able to work continually in a refrigerated environment 35°F- 45°F.
Must be able to perform the following physical activities for the described length of time.
STAND: CONTINUOUSLY
WALK: OCCASIONALLY
SIT: OCCASIONALLY
1-10 lbs (Sedentary): OCCASIONALLY
11-20 lbs (Light): FREQUENTLY
21-50 lbs (Medium): FREQUENTLY
51-100 lbs (Heavy): OCCASIONALLY
11-20 lbs (Light): 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
