Journeyman Meat Cutter

Brigham Young University•Provo, UT

40d•$21 - $27•Onsite

About The Position

This position is to assist in the forecasting, planning, and cutting of all meat (beef, chicken, pork, turkey, fish, etc.) for use on BYU campus including the MTC, Cannon Commons, Catering, Retail Restaurants, Concessions, and wrapped products for retail sales at the Creamery stores. This position also assists in developing and implementing an apprenticeship program to train new meat cutters as needed.

Requirements

1 year of Food Production experience.

Nice To Haves

Meat shop management experience with more than 5 years' experience in a meat cutting operation with increasing levels of responsibility. Proven experience in a food service (non-retail, i.e. restaurant) operation.

Responsibilities

Assists in daily production activities
Monitors weights of delivered products
Assures that all meat orders are filled
Plans and assists with deliveries
This position requires expertise in evaluating and controlling the quality of all meat products.
This position has the responsibility of rejecting sub-standard products.
Responsible for the beef forecasting and aging process.
This position is responsible for maintaining proper temperatures, documentation of meat produced in the Meat Shop, maintaining temperature, sanitation, and delivery logs.
Manages the fresh meat section for BYU Creamery locations.
Select all meat cuts for profitability and customer satisfaction.
Monitors meat rotation in these locations.
Makes recommendations of new protein options.
Develop training for apprentice level meat cutters. This training involves education regarding the various cuts of meat, maximizing the yields from bulk products, safe handling of knives and cutting equipment, and sanitation procedures to ensure food safety.
Under the direction of the manager, who selects the apprentice, this position assumes development responsibility as the apprentice moves towards journeyman status.
This position will educate and supervise hands-on experience of processing and identifying all cuts of meats - from poultry, beef, seafood, pork, etc. They will also supervise marinating, grinding, and making of charcuterie.
Assumes management of Meat Shop in absence of the manager.