Meat Lead

Responsibilities

• Work alongside team to direct the short-term flow and organization of production area.
• Accurately cut to trim and yield specifications as specified by information provided by cut tickets.
• Communicate any discrepancies between cutting tickets and normal customer purchases to the supervisor.
• Properly label all products and equipment to conform to all legal and safety regulations.
• Accurately count product inventory levels and maintain levels set forth by the supervisor.
• Ensure that all product specifications are being met according to guidelines.
• 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

• Ability to perform mathematical calculations and conversions to determine the amounts and sizes of products needed for orders.
• Ability to read, write and communicate in the English language.
• Prior experience with portion cutting meat.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Able to adjust to sudden changes in customer demands or operational goals.
• Commitment to work until the job is completed.
• Interacts well with others.
• Good team player.
• Results-oriented.
• Customer-service oriented.
• Detail oriented.
• Capable of handling multiple tasks at once.
• Ability to be trained and learn new skills.

Physical Demand

• Standing, walking and reaching are regular activities for this employee.
• Heavy lifting activities for this employee.
• The ability to touch, feel, manipulate fingers and limbs to handle objects, controls, operate various processing, and material handling equipment is necessary.
• The ability to smell is required, to detect levels of wholesomeness and spoilage.

Work Environment

• This position requires the candidate to be in refrigerated processing and warehouse areas.
• These areas are cold and wet and exposure to moving machinery are a regular occurrence.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.