2nd Butcher- Raw Portion

Description:

The Butcher will perform quality inspections, and use meat grinders, knives, saws, and other tools to cut meat down into smaller portions as requested by customers.

Role and Responsibilities

• Weigh all meat items in accordance with specified procedures outlined by standard practice.
• Perform the meat cutting functions (cubing steaks, traying products, cutting and processing meats, etc.).
• Inform supervisor which meats will be cut during the shift.
• Ensure that product is acceptable and presentable.
• Meet production requirements to ensure uninterrupted operation of other departments.
• Observe and maintain company sanitation and food safety standards.
• Ensure a clean, neat and organized work area.
• Follow all rules / guidelines / GMP’s. (Good Manufacturing Practices)
• Performs other duties as assigned

Supervisory Responsibilities

• This position has no supervisory responsibilities.

Requirements:

Preferred Qualifications and Education Requirements

• High School Diploma or GED Certificate
• 1+ years experience of trained meat cutting experience
• Experience cutting meat and bone with upright bandsaw preferred
• Proven knowledge of different meats
• Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations.

Core Competencies, Knowledge, and Skill Requirements

Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution. In addition, this individual should possess the following skills:

• Communications: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect- listen to others and make them feel valued. Where customer decisions or food safety is a concern, communicate on a higher level.
• Time Management & Organization: Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking.
• Team Commitment: Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions.

Work Environment and Physical Requirements

The work environment is a cold production setting with concrete floors. This position requires the team member to:

• Stand in cold temperatures (38 degrees) for seven (7) or more hours in a day
• Handle cold and wet product throughout the day
• Able to lift up to 75 lbs. several times a day
• Handles knives of various sizes throughout the day
• Visually identify and evaluate product
• Repetitive motions of hands and arms. Some overhead reaching throughout the day

Food Safety

Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed.

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.