Job Order Detail

Description

Primary duties and responsibilities:
1.    Open brisket/pull tongue, splitting saw, held rail, gutter, gam, pre-gut
2.    Perform neck bone removal and loin boning
3.    Perform primal deboning and trim loins, bellies, butts, legs
4.    Perform offal trimming, capping and splitting  
5.    Trim loins, trim bellies, trim butts, trim legs,  
6.    Follow all food and health and safety policies and procedures

Knowledge and Skills:
1.    Working knowledge of the production needs product specifications, the flow of production lines, and production-related equipment operation.
2.    Knowledge on appropriate food handling and sanitation requirements, or the capacity to quickly learn them
3.    Ability to securely and precisely utilize knives, weights, and other instruments.
4.    Ability to communicate verbally, work independently and as a member of a team

Experience and Education Requirements:
1.    Completion of secondary education is required
2.    Minimum one year industry experience is required

Working Hours:  40 hours per week (Monday to Friday 6:00 a.m. to 2:30 p.m.)

Wage/Benefits:  $22.27/hour, Group Benefits Plan for Hourly Employees and any other health insurance plan or benefit plan commencing upon completion on probationary period (sixty (60) days worked)