Job Title: Meat CutterLocation: PAQ, IncReports To: Meat ManagerEmployee Type: Regular, Full-TimeExemption Type: Non-ExemptUpdated:03/25/24 Job Summary:The Meat Cutter serves in the vital role of assisting the Meat Manager and Meat Assistant Manager in providing the freshest quality products to our valued customers while minimizing shrink or loss to the company and maximizing profit. They will utilize equipment such as knives, grinders, slicers and meat saws to cut and trim meat from larger primal portions in a timely manner. These cuts become chops, steaks, roasts and smaller cuts such as stew and fajita meat. Essential Functions of the Position:Receive, inspect and properly rotate and store meat upon delivery.Sharpen knives and adjust cutting equipment.Cut, debone or grind pieces of meat.Placing fat trimmed off of meat in proper location based on fat content.Prepare orders to customer specifications as needed.Weigh and wrap meat for display in the meat counter.Clean equipment and work areas to maintain health and sanitation standardsStore meat in refrigerators or freezers at the required temperatures.Must be able to break down product from pallets and lift up to 50lbs.Must be able to properly identify all primal portions and cuts produced from them.Must be able to assist in other functions of the department including ordering and stocking product and assisting with needed sanitization as well.Ability to meet company standards on cut tests to minimize unnecessary shrink or loss to the company. Knowledge, Skills and Abilities:1 years of meat cutting experience in a retail environment.Knowledge of primal product and what cuts to produce from each Ability to meet deadlines to have meat counter properly stocked at key moments thorough out the business day.Good verbal communication skillsAbility to follow all safety protocols including food safety and properly utilizing and maintaining necessary equipment. Physical Requirements:Ability to stand for long periods of time.Ability to lift up to 70 lbs. as needed.Hand eye coordination and dexterity to properly utilize equipment and process meat products. Work Conditions:Standard Work Hours: Typically, early morning to afternoon shifts every day of the week including weekends and holidays, minimum 8 hours a day, with occasional overtime to meet project deadlines.Working between meat freezer, meat back room and on the sales floor. Significant amount of shift spent in colder environment.Noise levels can be louder in meat back room due to noise from fans, and saws and other equipmentDress Code: Professional and presentable, allowing for working in colder environment and utilizing safety