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Previous experience as a meat wrapper/clerk, meat cutter. Ability to operate saws, grinders, and other meat processing machinery. Meat Department Manager -This is a union position, and bonus eligible.
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La Crosse Meat Processing Plant. Cut portions of meat/seafood using band saw or slicer, check weights and place cut meat portions into proper tubs. Cut various size portions of raw meat/seafood (Beef / Pork / Lamb / Seafood) by hand with knives using proper cutting techniques.
$20 - $23 an hourFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Includes but not limited to computer, inventory/ordering gun, baler, box cutter, knives, band saw, compactor, electric and non-electric pallet jack, grinder, hand saw, ladder, lift truck, meat mixer, sinks, slicer, tenderizer, walk-in freezer and cooler, wrapper/sealer.
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To be successful in this position, our Meat Manager is interested in our people (supervising, training, and scheduling), our products (cutting, trimming, and preparing our delicious high quality meats), and delivering customer service to earn the loyalty of the customers we serve.
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Job Description Position Details: La Crosse Meat Processing Plant Mon - Fri / 1st Shift / No Weekends. 1+ years meat cutting experience or on the job experience (for internal candidates.
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Perform tasks such as cutting, grinding, slicing, preparing, processing, trimming, tenderizing, sealing, packaging, wrapping, bagging, pricing, prefabricating, dating, labeling, scaling, merchandising, selling, serving customers, and other functions in accordance with company policies.
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We have positions such as Cashier, Floor Attendant (busser), Dish Washer, Meat Market Attendant, Meat Cutter, Pit Cook, Prep Cook, Warehouse Lead, Processing Specialist and Shipping Fulfillment Representative.
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We have positions such as Cashier, Floor Attendant (busser), Dish Washer, Meat Market Attendant, Meat Cutter, Pit Cook, Prep Cook, Guest Service (order taker), and Plates Attendant.
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Certification or Licensing Required: Meat Cutting, Meat Processing or Meat Science. Experience Required: Retail work experience or Store Leader recommendation; Meat Cutting.
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About the role: Assists Lead Meat Cutter in the processing of all cuts of beef, lamb and pork products and is responsible for ordering and maintaining production schedule. Job Title: Meat Cutter – Back-UpDepartment: Meat and SeafoodJob Region: Oregon / SW WashingtonReports-To: Meat and Seafood Manager Exemption Status (typically): Non-ExemptRequirements: As a retail grocer, we operate 7 days/week and 365 days/year.
$17.85 - $21.25ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a Meat Manager, no one day is ever the same. Safely use grinder, tenderizer, saw, and knives to cut, trim, and prepare meat products. This position allows you to be a cut above the rest by ensuring the day-to-day operations and sales of our meat department run smoothly.
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Our Meat Team Leader manages the entire Meat Team and keeps it running like a well-oiled machine. From our Warehouses to our GetGo’s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces.
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Preferred knowledge of meat processing equipment (saw, grinder, etc.) Preferred knowledge of meats and meat processing. Preferred Previous meat cutting experience but will train right candidate.
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Meat Processing Area. As a Senior Meat Cutter you will drive sales in your area to deliver to our members more of what they love, for less. Be an Expert: Maintains an in-depth knowledge of the various types and seasonality of different meat products, equipment usage, and backroom operations; providing meat products to members by processing meat according to specifications (for example, cutting, slicing, grinding, and wrapping meat products); ensuring compliance with food safety standards, sanitation guidelines, and inventory management; operating, maintaining, and sanitizing equipment.
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Meat Processing AreaPrimary Location. Be a Talent Ambassador: Being an advocate for the department and the club by valuing the member's experience in the meat area and modeling high quality service and products; executing the basics at highest possible level of quality; interacting with associates to understand the roadblocks and assists in training them to perform job-related duties as assigned.
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