(archived) Meat Cutter/Carnicero (a) (022001) at El Super in Los Angeles, California

Job Description:

Under direct supervision of a Team Lead, the Meat Cutter breaks, cuts, and prepares meat products, using hand tools and power equipment, in the variety, size, quantity, and trim prescribed by company standards. Meat products are prepared for display or as ordered by customers. Works with customers to take special orders. Works with Meat Clerks and Team Lead to determine which items need to be cut. Must be able to perform very heavy lifting, bend, stand and stoop for prolonged periods.


DESCRIPTION OF TASKS:
The Meat Cutter is trained meat personnel assigned to one of three areas within the meat cutting room. The areas are kept separately to avoid cross contamination. The three areas are chicken, beef, and pork. The beef and pork positions are the busiest with the more demanding schedules. The chicken position is not required as often as the pork and beef stations. Each cutter arrives to their shift and is provided a list prepared by the Team Lead assigning the product cutting schedule for the shift. The Meat Cutters will obtain their product from the refrigerator, which is adjacent to the cutting room area. The pork and beef Meat Cutters will obtain their product merchandise from specific areas weighing up to 100 pounds. The product is placed onto rolling racks and taken to the cutting tables. The chicken product is also in a specific area and is packaged in 40 pound boxes. The product is then taken from the carts and placed in pieces onto the table for cutting purposes. The pork and beef Meat Cutters will use both the Meat Cutting machinery and cutting knives. The chicken Meat Cutter will not use the meat cutting machinery, but will use knives and other cutting tools. The pieces are then trimmed and cut according to schedule, and the trimmed parts are tossed into a waste box on a lower shelf of the cutting table. The boxes of trimmed scraps are then placed into a large plastic trash can and taken into the refrigerator area. At the end of the shift all Meat Cutters are required to clean their machinery, cutting tools, cutting table and surrounding area.


DUTIES AND ESSENTIAL FUNCTIONS:
• Provides customer service in a fast, friendly, and efficient manner.
• Breaks, cuts, bones and grinds meat as necessary.
• Follow Meat Manager's daily schedule to ensure proper cutting regiment.
• Keeps ahead of product movement by replacing stock in meat department as needed.
• Follows approved procedures for receiving, weighing, and breaking down meat products.
• Ensures freshness and high quality product.
• Takes received and prepared products to refrigerated storage shelves and display areas.
• Handles damaged and spoiled goods according to company policy, and assists in controlling the level of damaged goods.
• Replaces stock as needed
• Assists checking and verifying meat department orders and shipments, when required.
• Code dates and rotates all prepared cuts or product placed in temporary storage areas to ensure proper product rotation, quality, and freshness.
• Follows department sanitary procedures and work methods to extend product life.
• Adheres to all company and meat operations standards, policies, and procedures.
• Follows health, safety, and sanitation standards.
• Performs other duties and responsibilities as required or requested.


EDUCATION/TRAINING/EXPERIENCE/LICENSE REQUIRED:


Experience
Must have meat cutting experience of 1-3 years.


Preferred Field of Expertise
• Ability to follow company customer service procedures.
• Demonstrated prior customer service skills or related experience.
• Ability to interact with customers and coworkers.
• Ability to understand and follow directions.


Skills
Communication- written and oral skills (Bilingual English/Spanish a plus)
Problem identification and resolution.


PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. El Super is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform


A. STANDING:
Continuously, throughout the day while performing most job duties such as standing at the cutting table.


B. WALKING:
Continuously, throughout the day, while moving from the table to the storage areas, meat cutting machinery, or counter area.


C. SITTING:
Very Rarely


D. CLIMBING:
Intermittently, throughout the course of the day, utilization of a step stool to obtain necessary products at higher storage areas.


E. BENDING:
Frequently, obtaining product in boxes, throwing trimming into waste box, and cleaning.


F. KNEELING:
Very Rarely, while cleaning


G. LIFTING:
Under 10 lbs. - Continuously, individual meat cuts.
11 to 25 lbs. - Continuously, larger product pieces or meat trays.
26 to 40 lbs. - Continuously, meat trays, product pieces, boxes of chicken.
41 to 55 lbs - Continuously, boxes of pork or beef.
Over 55 lbs. - Frequently, very large pieces or boxes of product, such as shoulder cuts weighing up to 100 lbs.


H. CARRYING:
Under 10 lbs. - Continuously, moving individual meat cuts.
11 to 25 lbs. - Continuously, moving and removing meat and meat trimmings.
26 to 40 lbs. - Continuously, moving larger pieces of product or boxes from storage to meat cutting area.
41 to 55 lbs - Continuously, moving boxes of pork or beef between storage and the cutting area.
Over 55 lbs. - Frequently, moving large pieces of product such as shoulder cuts within the department.


I. BALANCING:
Intermittently, while utilizing a step stool.


J. PULLING:
Frequently, pulling boxes of meat product weighing up to 100 lbs. pulling a pallet jack with 200 lbs. of product into and within the storage area. Pulling roller carts with product within the department.


K. PUSHING:
Frequently, roller carts with product, cleaning the floor with a floor squeegee, pushing boxes of meat, pushing a pallet jack with product.


L. CROUCHING:
Frequently, cleaning, obtaining product, throwing aside trimmings per meat cut.


M. STOOPING:
Frequently, cleaning, obtaining product, throwing aside trimmings per meat cut.


N. REACHING:
Above shoulder height - Less Frequently, while obtaining product, and cleaning.
At shoulder height - Frequently, while obtaining product, using machinery, and cleaning.
Below shoulder height - Continuously, while performing cutting at the cutting table, while loading or unloading metal carts, and cleaning.


O. CRAWLING:
Not Required


P. TWISTING:
Continuously, while cutting at the table, moving product or boxes of product from one area to another, using machinery, and cleaning.


Q. EYE, HAND, FOOT COORDINATION:
Occasionally to frequently, while cutting any meat products, while using roller carts, using the scales, operating the cutting machinery.


MACHINES, TOOLS, EQUIPMENT, AND WORK AIDS:
Cutting knives, cutting machinery, scales, label printers, latex gloves, and cleaning supplies to include floor squeegees, apron, hat, various sizes of metal roller carts, step stool, pallet jack.


WORKING AROUND MOVING MACHINERY:
Meat cutting machinery


MATERIALS AND PRODUCTS:
Meat and meat byproducts, items consistent with working within a meat department.


ENVIRONMENTAL CONDITIONS:
100% indoors: inside of the market. Department temperatures will reach 0-35 degrees in the various freezers.


HAND COORDINATION: (when applicable)
Major hand - Dominant hand, continuously, throughout the day while performing all job duties.
Fine Manipulation - Continuously, while working with product
Gross Manipulation- Continuously, working with the product.
Simple Grasping- Continuously, holding product
Power Grip- Continuously, while moving or carrying meat trays, large orders of product, moving large and very large product, or boxes of product.


NOTE: Additional responsibilities within the position's purpose may be assigned. El Super reserves the right to change this job description at any time based on business conditions and needs.