DESCRIPTION OF JOB RESPONSIBILITIES AND DUTIES:

A Meatslicer is responsible for setting up the bins and the machines then slice all meats for the production of the day. Must remove Log from decanting rack and carry it to cutting table, place meat Log on table, cut off ends, remove casing and cut in half then meat Log must be placed into machine “gripper” and secured to begin cutting process. For the picking process, bins are filled up to 20 lbs. and placed on rack. Employees must also maintain production area in compliance with sanitation standards set by LSG Sky Chefs, FDA, USDA, and BRC regulations. Other duties assigned by management.

SKILLS AND QUALIFICATIONS:

• Must be able to work around moving parts and use hands and fingers to handle equipment
• Must be able to walk, and bend – frequently
• Must have the ability to work in a cold environment <40 degree temperature for up to 10 hours or more a day with appropriate insulated clothing
• Must be able to lift/carry up to 30 lbs. and push more than 100 lbs. with use of rolling stock.
• Must be able to stand for entire shift (except break and lunch)
• Must have good organizational skills and be adaptable to frequent changes
• Must have the ability to apply safety and sanitation standards
• Must have the ability to use knives, cutting board, carts, meat slicer, and related industrial kitchen equipment
• Must be flexible to work schedule, which may include, weekends and holidays. Schedule subject to change due to shift bidding