Master Meat Cutter

US Foods•Blasdell, NY

13d•$25 - $26•Onsite

About The Position

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. $26.00/Hour, Benefits on Day 1! Monday-Friday 1st Shift, No nights or weekends

Requirements

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.
High school diploma or GED equivalent preferred.
Knowledge of poultry, beef, lamb, and pork products including USDA grades and standards.
Knowledge of NAMA guidelines and product cut numbers required.
Must be able to perform the following physical activities for the described length of time.
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
CLIMB/BALANCE 2: FREQUENTLY
STOOP/SQUAT: FREQUENTLY
KNEEL: FREQUENTLY
BEND: FREQUENTLY
REACH ABOVE SHOULDER: OCCASIONALLY
TWIST: FREQUENTLY
GRASP OBJECTS 3: CONTINUOUSLY
MANIPULATE OBJECTS 4: FREQUENTLY
MANUAL DEXTERITY 5: FREQUENTLY

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.