Meatcutter Supervisor
About The Position
The Meatcutter Supervisor serves as supervisor of the Meat Department, under the general supervision of the Deputy Commissary Officer or Commissary Officer. The supervisor receives general direction, standard procedures, overall priorities, and policies, and is responsible for accomplishing an adequate quantity and quality of work. The position plans, organizes, and directs meat department operations; supervises subordinate employees; ensures workload requirements are met, including establishing prices for meat products; inspects equipment and temperatures; ensures sanitary and safety compliance; and maintains production records and reports.
Requirements
- Be a U.S. citizen or national; proof of citizenship is required if selected.
- Meet the minimum age requirement, generally 18 years.
- Males born after December 31, 1959, must be registered with or exempt from Selective Service.
- Pass identity and employment eligibility verification through E-Verify.
- Receive a favorable suitability or fitness outcome following a background investigation; new federal employees will be fingerprinted.
- Be able to obtain and maintain clearance eligibility based on the appropriate background investigation.
- Meet the physical requirements of the position: walk and stand continuously, and frequently lift, push, and pull boxes of primal or subprimal meat weighing 25 pounds or more.
- Demonstrate relevant meat-processing ability, such as processing beef, pork, veal, and lamb into varied steaks and roasts, including special-order crown roasts and retail and ready-to-eat cuts.
- Demonstrate the ability to use tools common to the trade, including handsaws, bonedusters, electric saws, meat tenderizers, slicers, and grinders.
- Meet the job's critical screen-out element for the knowledge, skills, and abilities essential to satisfactory performance.
- Direct deposit of pay is required.
- Appointment may be subject to a probationary or supervisory probationary period.
Responsibilities
- Plan, organize, and direct meat department operations.
- Supervise and provide direction to subordinate employees within the department.
- Ensure workload requirements are met, including establishing prices for meat products sold.
- Inspect equipment and regularly check temperature levels.
- Frequently inspect work areas to ensure compliance with sanitary and safety policies.
- Maintain production records and reports.
- Lead and instruct subordinates in specific tasks and job techniques.
- Monitor employees’ work schedules, performance, conduct, and training needs.
Benefits
- Federal employees and their families have access to a comprehensive benefits package; specific benefits depend on the position and eligibility.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
