Meat Cutter

Houchens Food Group•Corbin, KY

2d•Onsite

About The Position

Responsible for meat operation including but not limited to preparing, storing, cutting, cleaning, and serving meat. This role involves monitoring food distribution, ensuring guidelines are followed, and maintaining cleanliness of dishes, equipment, and facilities. The Meat Cutter will also be responsible for stocking and maintaining coolers, cases, and displays, observing scheduled shift hours, and providing friendly, courteous, and prompt service to all customers. Key responsibilities include managing shrink, accurately recording hours worked, verifying time tickets, and monitoring food preparation and serving. The position also assists in maintaining bookkeeping systems for meat purchases, controlling shrink through inventory and ordering, and assisting in inventorying products before prepaying meat orders. Additionally, the Meat Cutter will assist the Meat Manager in conducting periodic meat inventories, ensuring proper product rotation, maintaining correct temperatures for meat coolers and cases, adhering to safety procedures, and cleaning and maintaining the meat department, coolers, cases, and equipment.

Requirements

High School Graduate or General Education Degree (GED)
No prior experience necessary
Basic Computer Skills
Ability to accept responsibility and account for his/her actions.
Ability to adapt to change in the workplace.
Ability to work independently with minimal supervision.
Ability to communicate effectively with others using the spoken word.
Ability to take care of the customers’ needs while following company procedures.
Ability to pay attention to the minute details of a project or task.
Ability to work at a sustained pace and produce quality work.
Ability to bring energy to the performance of a task.
Ability to exhibit a cheerful demeanor toward others.
Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability.
Possessing the trait of being organized or following a systematic method of performing a task.
Ability to act calmly under stress and strain, and of not being hasty or impetuous.
Ability to effectively present information publicly.
The trait of being dependable and trustworthy.
Ability to be internally inspired to perform a task to the best of one’s ability using his or her own drive or initiative.
Ability to utilize the available time to organize and complete work within given deadlines.
Ability to complete assigned tasks under stressful situations.
Lift /Carry: Stand F (Frequently), 10 lbs or less F (Frequently); Walk O (Occasionally), 11-20 lbs F (Frequently); Sit O (Occasionally), 21-50 lbs F (Frequently); Handling / Fingering F (Frequently), 51-100 lbs N (Not Applicable); Reach Outward F (Frequently), Over 100 lbs N (Not Applicable); Reach Above Shoulder O (Occasionally); Push / Pull 12 lbs or less O (Occasionally), 13-25 lbs O (Occasionally), 26-40 lbs O (Occasionally), 41-100 lbs O (Occasionally).
Subject to pre-employment background and drug screening.

Nice To Haves

Ability to think in such a way as to produce a new concept or idea.
Ability to be energetic.

Responsibilities

Prepare, store, cut, clean, and serve meat.
Monitor food distribution and ensure guidelines are followed.
Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
Maintain coolers, cases, and displays by keeping them stocked.
Observe scheduled shift hours as assigned.
Provide friendly, courteous, and prompt service to customers.
Maintain good communication with the meat manager.
Share responsibility for controlling shrink.
Properly record all hours worked and verify time ticket reports.
Monitor food preparation and serving.
Assist in recording and maintaining accurate bookkeeping systems for meat purchases.
Assist in maintaining proper records to control shrink through inventory and ordering.
Assist in inventorying all products on hand before prepaying a meat order.
Assist Meat Manager in taking periodic meat inventories.
Ensure product is rotated when received and stocked.
Ensure all meat coolers and meat cases are running at the proper temperature.
Ensure proper safety procedures are being used.
Properly clean and maintain the meat department, coolers, cases, and equipment.