Meat - Cutter

Bristol Farms•Rolling Hills, CA

About The Position

The Meat Cutter works in the Meat Department and reports to the Meat Manager and Store Director. The role cuts, trims, and bones meat into cooking cuts, prepares and presents meat products, receives and stores deliveries, and provides customers with information about products and preparation. The position may also supervise 3–5 employees at times and includes learning Assistant Manager responsibilities for consideration of future advancement. This is a non-exempt position.

Requirements

High school diploma or GED, six months to one year of related experience and/or training, or an equivalent combination of education and experience.
Regularly stand and/or sit for eight hours at a time; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell.
Frequently reach with hands and arms; occasionally stoop, kneel, crouch, or crawl.
Regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 100 pounds.
Have close, distance, and peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Cut, trim, and bone carcass sections or prime cuts into roasts, steaks, chops, stew cubes, and ground meat.
Work out by-products, including lamb necks, riblets, and veal products, and ensure products do not become old.
Break veal and lamb.
Cut and weigh steaks and chops for individual servings.
Shape and tie roasts.
Fill the showcase after meat has been cut.
Receive, inspect, and store meat deliveries.
Inform the Meat Manager about stock status, especially shortages.
Provide customers with information about cuts of lamb, pork, beef, and poultry, as well as sausage types, convenience items, and self-serve items.
Prepare convenience items for the showcase, including kabobs, stir-fry, stuffed items, and marinated items.
Provide customers with information about preparing products in the showcase.
Learn Assistant Manager job responsibilities for consideration of future advancement.
At times, directly supervise 3–5 Meat Department employees, including training, planning and assigning work, directing work, addressing complaints, and resolving problems in accordance with company policies and applicable laws.