Meatcutter Leader

Defense Commissary Agency • Fort Gordon, GA

13h • Onsite

About The Position

Meatcutter Leaders perform the full range of meatcutting tasks involved in processing beef, pork, veal, and lamb into retail and ready-to-eat cuts for sale to patrons. Work may be performed on a production line, with the Meatcutter Leader performing higher-skill work. Specific assignments vary by store and management requirements. The role also involves advising patrons on proper storage and preparation of meat, maintaining sanitation standards, demonstrating work methods, training employees, checking work for compliance with instructions, and answering employees’ questions about procedures and policies.

Requirements

• Be a U.S. citizen or national; proof of citizenship may be required.
• Meet the minimum age requirement, generally 18 years, subject to stated exceptions.
• Males born after December 31, 1959, must be registered with or exempt from Selective Service.
• Meet the physical requirements of the position, including continuous walking and standing and frequently lifting, pushing, and pulling meat weighing 50 to 100 pounds, with hand trucks and dollies.
• Demonstrate the ability to apply meat-cutting techniques, including special-order cuts of steaks and roasts.
• Demonstrate the ability to use hand tools and operate powered meat-cutting equipment.
• Demonstrate the ability to clean and sanitize tools, equipment, and work areas to required standards.
• Demonstrate the ability to assign work to and train other meat department employees.
• Meet the job elements: work practices, technical practices, interpreting instructions and specifications, using and maintaining tools and equipment, dexterity and safety, and knowledge of materials.
• Meet qualifications and requirements by the announcement closing date.
• Be able to obtain and maintain clearance eligibility based on the appropriate background investigation.
• Meet any required suitability or fitness determination; new federal employees will be fingerprinted.
• Provide direct deposit information and complete required onboarding.
• Resume must state whether the applicant’s work schedule is part-time (with hours), full-time, or 40 hours per week.

Responsibilities

• Process beef, pork, veal, and lamb into retail and ready-to-eat cuts, including special-order steaks and roasts.
• Advise patrons about meat storage life, temperature requirements, thawing times, and cooking procedures.
• Ensure sanitation requirements are met in meat preparation areas; clean and sanitize tools, equipment, and work areas.
• Demonstrate proper work methods and provide training to meat department employees.
• Assign work to other meat department employees.
• Check work in progress and completed work for compliance with supervisory instructions.
• Answer employees’ questions about procedures, techniques, methods, policies, written instructions, and other directives.
• Use hand tools and operate powered meat-cutting equipment safely.

Benefits

• Federal employees and their families have access to a comprehensive benefits package; specific benefits and eligibility depend on position type.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed