Objective

Hand carve poultry to specific meassurment given by customer.

Organizational Relationships

Reports to: Meat Production Manager and Assistant Meat Production Manager. 

Internal Contacts: Meat Production Supervisor, production employees, HACCP personnel.

Primary Job Duties

1. Removal of fat, cartilage, bone fragments, and skin from raw products per product specifications.
2. Help train new employees and learn other positions
3. Other duties as assigned

Position Pre-Requisites

1. Must have a natural ability with a knife       
2. Must be able to follow directions

Skill Requirements

Must be able to read and write numbers. Must be able to read written English instructions on meat order labels. 

Physical Requirements

Must be able to lift up to 75 lbs. Must be able to stand for long periods of time and to use hands and arms constantly.

Working Conditions

Monday through Friday, start time dependent on assigned shift until finished and Saturday based on production needs. Temperatures in the mid 40-degree F. to mid-45-degree F. range. Damp wet floors and air flow from refrigeration units