The Meat Cutter duties Consist of.
Cut, trim and prepare specialized cuts of meat
Remove bones from meat.
Prepare special orders
Using knives (variety in size)
Using a meat hook to pull the product from a moving conveyor belt onto the work station
De-boning tasks – be sure to remove all red meat from the bone to maximize yield. Place the bones onto to the overhead bone belts.
Trimming Tasks – do not over trim, over trimming results in lost of yield. Place the fat in the fat chute.
Cut meat to customer specification - do not make additional cuts on red meat to prevent products depreciation
Arrive on time at work stations to prevent from rushing
Must be able to keep up with the line speed, perform the task safely and quality of work must be good
Safety is your first priority; always ensure that you are doing your part to keep you and your team members safe.
All issued Personal Protective Equipment and tools must be inspected before and after the start of each shift to ensure there are no deficiencies or malfunctions. Any questions or concerns must be directed to your Supervisor or Lead-Hand immediately.
All issued equipment and tools must be kept in sanitary condition at all times. All issued equipment and tools must be removed and properly stored at workstation on designated hooks and shelves while on breaks. All equipment must be cleaned and properly stored at the end of the shift in designated areas.
Always be aware of the position of adjacent workers to prevent bumping them or them bumping you. An unexpected bump could cause an injury.
Watch for slippery floors. WALK-
DO NOT RUN OR RUSH
Do not place hands in sanitizers. Water is 180 degrees Fahrenheit and will scald (burn) skin immediately.
Never remove knives from holders without PPE hand protection on this includes to clean them after shift or to remove from knife tub or cabinet.
Any stiffness, soreness or numbness must be reported to the Supervisor or and the Nurse immediately (even the first sign of any of the above).
As a worker, it is your legal right to know the hazards associated with the work that you are performing. You should review a copy of the hazard assessment for the task. If there are any hazards that are not identified in the hazard assessment, notify your supervisor immediately.
Know the Emergency Action Plan (EAP), take cover and ensure you are following instruction and know the nearest exit in case of emergency.
It is the responsibility of the employee to continue their conditioning program that was introduced, such as: stretch before, during and after work. Ask the Health & Wellness department for the correct hand and body stretching information.
Be aware of gripping forces- use a comfortable grip and only wear as many gloves as necessary. Wearing more gloves than needed results in higher grip forces and can lead to various injuries to your wrist, hand, and fingers.
Wait for the product to come to you- DO NOT TWIST.
Keep the product close to your body while working to help reduce reaching.
Avoid making excessive cuts/ movements to reduce repetition and improve efficiency.
Maintain a good upright posture. Avoid leaning into product, bend your knees to reduce force on your back.
Works with extremely sharp objects / tools, on a fast paced moving chain, on many different bench heights, with safety harness and PPE’s.
Performing repetitive tasks
Fast paced environment
: This is a physically demanding position and will require continuous standing for extended periods of time, as well as some heavy lifting. Knife work involves regular repetitive use of hands, wrists, arms, shoulders.
: Regular exposure to factors such as temperature extremes, moving machinery, loud noise.
: Regular need to give close attention- either hearing or seeing- to surroundings
Equipment and Machinery Experience
: Manual cutting utensil, Band saw
High School Education or Equivalent
3-5 years butcher/knife experience required
Previous experience in meat processing environment using manual cutting utensils and band saws.
Must pass company medical examination
Must pass criminal background check
Certificate of Meat Cutting Program
Ability to work under pressure and meet tight deadlines
Ability to stand and perform repetitive physical tasks for extended periods of time
Commitment to safety and quality processes
Attention to detail and work well with others
Enthusiasm and willingness to learn and develop
Excellent hand-eye coordination and decision making skills
Basic English communication skills
Cargill is an equal opportunity employer and committed to providing accommodation to our job applicants with disabilities.