This position is responsible for being able to perform all aspects of the Portion Control Meat Department and assist with any training and development of meat cutter’s as needed This position has to be knowledgeable and aware of all meat products in inventory and utilize most effectively in further processed items. Must possess an advanced knowledge of cuts, meat and muscle groups, yields, ability to produce consistent portion control products. • Utilizes knife and band saw to cut beef, pork and various other protein items to customer specifications. • Plan and prepare cutting list for daily production needs to exceed customer expectations and maximize gross profit. • Properly inspects meat for quality prior to cutting to specification. • Weighs, wraps, and boxes product for proper product presentation. • Check product dates on each item for freshness. • Assist with estimating inventory requirements. • Train and develop existing and new department team members in proper meat cutting techniques as well as Company policies and procedures. • Be a mentor and role model for other team members by completing and excelling at department task. • Promote positive team member morale. • Support the manager in ensuring all policies and programs are clearly communicated and carried out in a positive and timely manner. • Assist the manager with inventory, ordering processes, in-stock position, pricing, integrity, merchandising, labor, security, expense control and other operational processes to company standards. • Cut all items on daily cut and packing list. • Assemble saws and inspect for damage. • Prepare cutting room for daily production. • Check with Director Meat & Poultry and Management to see if any special cutting is required for the day. • Responsible for proper sanitation of cutting room (i.e. disassemble equipment, soap and wash equipment, sanitize entire room, etc.). • Must possess and demonstrate a helpful, friendly, courteous, kind, and trustworthy attitude toward customers and co-workers. • Receive and inspect customer protein returns utilizing and or salvaging safe quality products and disposing of products as necessary. • Establishes and maintains necessary par levels for items produced • Performs yield test to ensure product specifications are met and reduce waste. • Maintain and order supplies as needed. • Ensures correct inventory is utilized based off of date for product spec’s for freshness and/or aged product. • Communicates with Director Meat & Poultry regarding close dated products, product rotation and outlets for products. • Keep work area clean, orderly and free from safety hazards. • Sanitize department on a daily basis and ensure all safe food handling practices are adhered to on a daily basis. • Your ultimate responsibility is customer satisfaction and company profitability.

Job Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. • To perform this job successfully, an individual should have knowledge of Microsoft Outlook Internet software; Order processing systems and Microsoft Word, Excel, etc. • Must have valid forklift license to operate all types of forklifts. • Must have knowledge of GMP's, SSOP's, raw material, product waste, yield, cost, etc. • High school diploma or general education degree (GED) required. Three to five years working in meat department operations preferred.