Key Responsibilities:

• Cut, trim, and portion meat products (beef, pork, poultry, etc.) to meet customer and production specifications.

• Operate cutting tools, knives, saws, and other meat processing equipment safely and efficiently.

• Inspect meat for quality, freshness, and proper texture before and after cutting.

• Maintain clean and sanitary work areas in compliance with food safety regulations (USDA, HACCP).

• Follow production schedules and meet daily output targets.

• Weigh, label, and record product quantities accurately.

• Work closely with the production and packaging teams to ensure smooth workflow.

• Adhere to all safety, hygiene, and company policies at all times.

Qualifications:

• Previous experience in meat cutting, butchering, or food processing preferred (willing to train the right candidate).

• Ability to work in cold environments (35–45°F) and stand for extended periods.

• Strong attention to detail and commitment to product quality.

• Basic understanding of food safety and sanitation practices.

• Ability to lift up to 50 lbs and perform repetitive tasks.

• Team-oriented with good communication skills.