Band Saw Operator

About the role
You'll run a commercial meat bandsaw to cut frozen beef, pork, poultry, and lamb to customer specs — portions, steaks, blocks, and bone-in cuts. Work happens in a cold production room, so expect to dress for temperatures near or below freezing all shift.

What you'll do

• Set up, operate, and break down the bandsaw safely each shift
• Cut frozen product to spec — thickness, weight, and portion counts per the day's production sheet
• Change blades, adjust guides and blade tension, and keep the saw running true
• Weigh, label, and pack finished cuts; record lot numbers and yields
• Sanitize the saw, table, and tools per SSOP at breaks, changeovers, and end of shift
• Pull product from the freezer and stage finished cases for the cooler or outbound orders
• Flag dull blades, bad bearings, or anything unsafe to the supervisor immediately
• Follow all GMP, HACCP, and USDA/NCDA sanitation requirements

Qualifications

• 18 years or older (federal law prohibits anyone under 18 from operating a power-driven meat saw)
• Prior bandsaw, butchery, or meat-cutting experience needed.
• Comfortable working in a cold room and freezer for full shifts
• Able to lift up to 60 lbs repeatedly and stand for 8+ hours
• Steady hands, focus, and a serious attitude about machine safety
• Basic math and reading for spec sheets, scales, and labels
• Bilingual English/Spanish or English/Chinese is a plus

Physical demands and conditions
Cold, wet production environment. Repetitive lifting, pushing loaded carts, and constant standing. Required PPE — cut-resistant mesh glove and sleeve, freezer gear, steel-toe boots, hearing protection, hairnet/beard net — is provided.

Pay: $14.00 - $16.00 per hour

Expected hours: 40.0 per week

Work Location: In person