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Experience as a meat cutter/butcher in a wholesale or retail meat/poultry business, provided a full range of responsible duties are performed such as cutting or butchering, sanitation, dealing with customers, meeting customer standards, use of judgment, interpretation of various requirements, and sorting acceptable from unacceptable.
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You'll continuously cut, prepare, tray, and merchandise fresh product on a daily basis, while under the supervision of a Meat Cutter I. - Working knowledge of JVSS Meat Cutter training aids and SOPs.
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Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.
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Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT.
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Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes. Interest in cooking, home economics, health, mathematics, accounting and chemistry. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them.
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Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. It takes energy to keep the Army National Guard marching on, and that's where you take the lead.
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As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. Ask your Army National Guard recruiter for the most up-to-date information.
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Storage of meats, poultry and other perishable items. Perform preventive maintenance on garrison and field kitchen equipment. Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities.
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Military enlistment in the Army National Guard. Must be at least a junior in high school, or have a high school diploma or a GED certificate. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility.
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Retirement benefits for part-time service. Student Loan Repayment Program (up to $50,000, for existing loans) Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change.
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Montgomery GI Bill. Part of this time is spent in the classroom and part in the field. Federal and State tuition assistance. Must meet citizenship requirements (see NATIONALGUARD.com for details) Must be able to pass a physical exam and meet legal and moral standards.
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Specialized experience is regulatory food inspection work which involved either ante-mortem and post-mortem inspection of red meat animals, poultry, fish, or seafood; or inspection of production of processed products involving red meat, poultry, fish, seafood, or egg products.
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Knowledge of Federal laws and regulations pertaining to fitness of red meat animals, poultry, fish, or seafood for human consumption; or knowledge of Federal laws and regulations applicable to the processing of red meat, poultry, fish, seafood, or egg products.
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Knowledge of Federal laws and regulations pertaining to fitness of red meat animals, poultry, fish, or seafood for human consumption; or knowledge of Federal laws and regulations applicable to the processing of red meat, poultry, fish, seafood, or egg products; and.
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This experience must have demonstrated: Knowledge of general sanitation practices, laws, and regulations governing the food industry Knowledge of Federal laws and regulations pertaining to fitness of red meat animals, poultry, fish, or seafood for human consumption; or knowledge of Federal laws and regulations applicable to the processing of red meat, poultry, fish, seafood, or egg products; and Ability to communicate effectively with supervisors and workers in the food industry.
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