Key Responsibilities:

• Assist in daily cutting of fresh beef, pork, and grind under supervision
• Follow production schedules to meet requirements for advertised fresh meat cuts
• Wrap, stock, and organize fresh meat and poultry
• Learn and execute proper packaging, trim standards, yields, and Meijer specifications for pork and beef cuts
• Operate and clean meat department equipment (saw, wrapper, scales, cuber, grinder)
• Maintain department setup, opening, and closing duties
• Complete all required training modules and assessments within prescribed timelines
• Demonstrate safe work habits and strict adherence to safety policies (including Meat Grind Procedure #52)
• Participate in department merchandising, inventory control, and product presentation
• Assist with checking in fresh meat deliveries and maintaining hold box organization
• Learn knife sharpening skills and equipment safety procedures
• Work scheduled shifts according to training and business needs, which may include first, second, or third shifts
• May be required to travel to other locations for training or coverage (travel time and mileage paid per policy)

Training & Certification:

• Structured training program with periodic assessments (6 months and 1 year)
• Certification may occur at any point within the year upon demonstration of required skills
• Apprentices may not cut meat without a certified Meat Cutter or Team Leader present until certified
• Apprentices are expected to model professional behavior and dependability

Qualifications:

• Familiarity with weights and measure processes specific to meat processing
• Ability to understand and follow specific safety and sanitation procedures
• Experience in product presentation and packaging
• Experience using Computer Assisted Ordering applications
• Experience with inventory control procedures