Master Meat Cutter

US Foods•Blasdell, NY

10d•$30 - $31•Onsite

About The Position

Prepare high-quality cuts of meat according to customer specifications, company standards, safety requirements, and yield and time benchmarks. This onsite role works Monday through Friday on the first shift in a refrigerated environment maintained at 35°F–45°F. The role requires completing work before finishing, which may require overtime without notice. The expected base rate is $30.00–$30.50 per hour, and benefits are available on Day 1.

Requirements

At least 5 years of experience as a meat cutter, including experience with middle meats such as filets and ribeye.
Skill as a specialty meat cutter using knives.
Experience with band saws, laser portion machinery, or other meat production equipment.
Ability to work in a fast-paced production environment.
Ability to read, write, and communicate in English as it relates to the job and safety regulations.
Basic math skills, including addition, subtraction, multiplication, and division.
Ability to read and understand customer specifications and perform basic math functions.
Knowledge of poultry, beef, lamb, and pork products, including USDA grades and standards.
Knowledge of NAMA guidelines and product cut numbers.
Ability to work continually in a refrigerated environment of 35°F–45°F.
Ability to complete work before finishing time, including overtime when required without notice.
Physical ability to stand continuously; walk and sit occasionally; lift 11–50 lbs frequently, 1–10 lbs occasionally, and 51–100 lbs occasionally; carry 21–50 lbs frequently and other listed loads up to 100 lbs occasionally; push/pull, climb/balance, stoop/squat, kneel, bend, and twist frequently; reach above shoulder occasionally; grasp objects continuously; and manipulate objects and perform manual dexterity tasks frequently.

Nice To Haves

High school diploma or GED equivalent preferred.

Responsibilities

Trim and customize meat portions using knives, band saws, or other meat production equipment.
Count and stack tray portions according to customer and company specifications.
Label portions using supplied product labels.
Read and understand cut tickets.
Set up the cutting room as required.
Keep cutting rooms and surrounding areas clean and sanitized.
Follow company Good Manufacturing Practices to maintain sanitary conditions.
Train and mentor junior-level cutters in basic skills improvement.
Complete other duties as assigned.