Weigh, cut and tray raw meat and seafood product.
Use various meat cutting tools.
Visually inspect food for quality.
Observe sanitation and food safety standards.
Follow Good Manufacturing Practices.
Two or more years’ experience working as a butcher or food cutter in a restaurant or food manufacturer.
Able to stand all day and work in cold (below 40 degrees) temperatures.
Skilled at using knives and various meat cutting tools.
Machine operating experience a plus.
Occasional lifting up to 70 lbs.
Able to work 40 hours per week starting at 4:00 a.m. and work overtime and weekends as needed.