Meat Prepper I

Environment: Cold, damp production environment.

Dress Code: No jewelry and clothes can't have any fur, rhinestone, glitter, etc. We don't want the to fall off into the product.

Steel toe boots are required

Schedule: Can work Monday through Fridays from 2:30pm until the end of the shift. May need to start at 11am for a couple weeks for training and work a modified schedule.

Ability to use a knife to perform basic meat trimming and cutting.

The manager has reviewed this job description below and said it's very close to the job.
0-3 Years of Experience, Responsible for the cutting and processing of custom meat orders and standard inventory items. Cleans, trims, slices, sections, and weighs meats; cuts and trims meat to prepare for packaging; cuts accurately to trim and yield specifications on cut ticket using knives, cleavers, meat saws, bandsaws, or other equipment; cleans, stores, and maintains all knives, scales, etc.; inspects meat products for defects, bruises or blemishes, and removes them along with any excess fat; obtains and distributes specified meat; separates meats and byproducts into specified containers; provides communication to supervisor of any discrepancies between cutting tickets and normal customer purchases; pulls raw materials and pre-cut inventory according to code dates and reporst any short shelf-life items to the supervisor; properly labels all products and equipment to conform to all legal and safety regulations; accurately records all necessary data to produce assigned cutting yield tests; ensures that all product specifications are being met according to guidelines; maintain work areas in compliance with U.S.D.A. guidelines; assembles and tears down any equipment in assigned work area at the beginning and/or end of shift; achieves product yields and meets deadlines for product readiness; complete other duties as assigned. Basic requirements include one year of service with Sysco in other roles, the ability to read, write, and communicate in English, the ability to perform mathematical calculations and conversions to determine amounts and sizes of products needed for orders, no more than three attendance documentation and no written warnings within the past six months at Sysco facilities, consistent compliance with all company policies and procedures, performance at a satisfactory or better level, the ability to adjust to sudden changes in customer demands or operational goals, and a results and detailed oriented approach to work. Physical requirements include the ability to lift and maneuver 50-60 lbs; the ability to stand, stoop, and climb; the ability to negotiate throughout the production and warehouse areas unassisted without disrupting regular production and warehousing activities; the ability to smell is required in order to detect levels of wholesomeness and spoilage. Reports to Production Supervisor.