Greco - Meat Cutter

Responsibilities

• Accurately cut to trim and yield specifications as specified by information provided by cut tickets.
• Provide communication to the supervisor of any discrepancies between cutting tickets and normal customer purchases.
• Pull raw materials and pre-cut inventory according to code dates and report any short shelf-life items to the supervisor.
• Properly label all products and equipment to conform to all legal and safety regulations.
• Properly and accurately record all necessary data to produce assigned cutting yield tests.
• Accurately count product inventory levels and maintain levels set forth by the supervisor.
• Maintain work areas in compliance with U.S.D.A. guidelines.
• Assemble and tear down any equipment in the work area at the beginning and/or end of your shift.
• Properly clean, store and maintain all knives, scales, etc. assigned to you.
• Manage profitability by achieving product yields and meeting deadlines for product readiness.
• Complete other duties as assigned.

Qualifications

• To know and understand the company’s safety and health goals and its objectives.
• To assist the company in achieving these goals by participating in the safety program.
• To help develop and follow all safe work practices.
• To give a written report of unsafe conditions or unsafe acts to management.
• To report all accidents, injuries or illnesses to my supervisor immediately.

Skills

• Ability to adjust to sudden changes in customer demands or operational goals.
• Commitment to work until the job is completed.
• Good team player.
• Results-oriented.
• Customer-service oriented.
• Detail-oriented.

Physical Demands and Working Environment

• Physical strength to lift and maneuver 50-60 pounds.
• Standing, stooping and climbing are regular activities for this employee.
• The employee must have the ability to negotiate throughout the production and warehouse areas unassisted without disrupting regular production and warehousing activities.
• Normal levels of eyesight and hearing after correction.
• The ability to touch, feel, manipulate fingers and limbs to operate various processing and material handling equipment is necessary.
• The ability to smell is required, in order to detect levels of wholesomeness and spoilage.
• This position requires the candidate to be in refrigerated processing and warehouse areas.
• These areas are cold and wet and exposure to moving machinery and sharp surfaces are a regular occurrence.
• This is a high noise area.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.