Master Meat Cutter

ARE YOU A CURRENT US FOODS EMPLOYEE? PLEASE APPLY DIRECTLY THROUGH OUR INTERNAL WORKDAY CAREER SITE Join Our Community of Food People! Prepare high quality cuts of meat according to customer specifications using company standards and adhering to all safety requirements. Able to keep within yield and time benchmarks. ESSENTIAL DUTIES AND RESPONSIBILITIES   Trim and customize portions of meat products using knives, band saws or other meat production equipment. Count and stack on tray portions per customer and company specifications. Label portion with supplied product labels. Read and understand cut tickets.  Set up the cutting room as required. Keep cutting rooms and surrounding area clean and sanitized. Follow company GMP (Good Manufacturing Practices) to maintain sanitary conditions. Train and mentor junior level cutters in basic skills improvement Work continually in a refrigerated environment 35°F- 45°F. Complete miscellaneous other duties as assigned. Finish time is when work is completed and could require overtime without notice. RELATIONSHIPS Internal: The incumbent is required to interact with employees, sales, and management at levels of responsibility throughout the company in a professional manner. External: N/A WORK ENVIRONMENT Onsite : Must be able to work continually in a refrigerated environment 35°F- 45°F. MINIMUM QUALIFICATIONS 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. EDUCATION High school diploma or GED equivalent preferred.   CERTIFICATIONS/TRAINING Knowledge of poultry, beef, lamb, and pork products including USDA grades and standards. Knowledge of NAMA guidelines and product cut numbers required. LICENSES N/A PREFERRED QUALIFICATIONS N/A PHYSICAL QUALIFICATIONS Must be able to perform the following physical activities for the described length of time. OCCASIONALLY: 1% - 33 / FREQUENTLY: 34% - 66% / CONTINUOUSLY: 67% - 100% or NEVER JOB REQUIRES WORKER TO: FREQUENCY: STAND: CONTINUOUSLY WALK: OCCASIONALLY DRIVE VEHICLE: N/A SIT: OCCASIONALLY LIFT 1-10 lbs (Sedentary): OCCASIONALLY 11-20 lbs (Light): FREQUENTLY 21-50 lbs (Medium): FREQUENTLY 51-100 lbs (Heavy): OCCASIONALLY Over 100 lbs (Very Heavy): N/A CARRY 1-10 lbs (Sedentary): OCCASIONALLY 11-20 lbs (Light): OCCASIONALLY 21-50 lbs (Medium): FREQUENTLY 51-100 lbs (Heavy): OCCASIONALLY Over 100 lbs (Very Heavy): N/A PUSH/PULL 1: FREQUENTLY …