Wholesale Meat Cutter

Position Title

Wholesale Meat Cutter — SQF-Compliant Production

Department

Production / Meat Cutting & Fabrication

Reports To

Production Supervisor / SQF Practitioner / Cutting Room Manager

Position Summary

The SQF-Compliant Wholesale Meat Cutter is responsible for cutting, trimming, and preparing meat products to precise customer specifications in a Just-In-Time (JIT) manufacturing environment. This role directly supports the company’s Safe Quality Food (SQF) Program by following mandatory food safety, quality, sanitation, and traceability protocols. The Meat Cutter ensures product integrity, maintains accurate documentation, and upholds SQF standards at all times.

Key Responsibilities 1. Meat Cutting & Portioning

• Perform accurate cutting, trimming, boning, portioning, and grinding of meat products.
• Follow standardized cutting specifications and control measures documented in SQF procedures.
• Ensure product consistency, yield optimization, and minimal waste.

2. SQF Compliance & Food Safety Duties

• Follow all SQF policies, procedures, and work instructions as outlined in the facility’s SQF Food Safety & Quality Management System.
• Maintain strict adherence to:
  • HACCP plans
  • Prerequisite programs (PRPs)
  • Good Manufacturing Practices (GMPs)
  • Allergen control protocols
  • Food defense and traceability procedures
• Complete required food safety checks, such as:
  • CCP/operational prerequisite verification
  • Temperature monitoring
  • Metal detection checks (if applicable)
• Accurately complete all SQF and regulatory documentation (paper or digital).
• Immediately report any deviations, non-conformances, or product contamination risks.

3. JIT Production Responsibilities

• Execute cutting tasks based on real-time order flow to support JIT production.
• Adjust work pace and sequence based on incoming customer demand.
• Communicate delays or disruptions that could affect JIT delivery or product flow.
• Maintain readiness to respond to last-minute order changes while keeping SQF protocols intact.

4. Equipment Use, Hygiene & Sanitation

• Properly clean, sanitize, and maintain tools, knives, PPE, and work surfaces according to SQF sanitation procedures.
• Participate in pre-operational and post-operational sanitation verification.
• Ensure all equipment is functioning correctly and report defects that could compromise safety.
• Maintain personal hygiene standards including handwashing, PPE use, and cross-contamination prevention.

5. Inventory Control, Traceability & Waste Reduction

• Use FIFO and lot-tracking procedures required under SQF standards.
• Label and identify products accurately for traceability.
• Document product movement and quantities to maintain full supply-chain visibility.
• Practice lean principles to reduce waste and support yield targets.

Required Qualifications Education & Experience

• High school diploma or equivalent.
• 1–3 years of meat cutting or processing experience in a wholesale, industrial, or JIT environment.
• Prior experience in an SQF-certified or GFSI-certified facility strongly preferred.

Skills

• Knowledge of primal, sub-primal, and portion control cutting.
• Understanding of SQF, HACCP, GMPs, and regulatory requirements (USDA/CFIA or local authority).
• Ability to complete and interpret food safety documentation.
• Strong knife skills, precision cutting, and safe equipment handling.
• Basic math for weights, measures, yield tracking, and documentation entries.

Physical Requirements

• Ability to lift 50–80 lbs. (23–36 kg).
• Ability to stand for long periods in a cold environment (0–4°C / 32–39°F).
• Manual dexterity and hand-eye coordination for safe cutting tasks.

Key Competencies

• Food Safety Mindset — treats safety and quality as non-negotiable.
• Attention to Detail — accurate cutting, labels, logs, and documentation.
• Traceability Awareness — ensures every product is identifiable and documented.
• Responsiveness — adjusts production quickly in JIT settings without compromising SQF standards.
• Team Collaboration — works closely with SQF Practitioner, QA, and Production teams.

Performance Indicators (KPIs)

• Compliance with SQF, HACCP, and GMP protocols.
• Zero critical food safety incidents or non-conformances.
• Order accuracy (cut specs, weights, packaging).
• Traceability record accuracy and completeness.
• Yield performance and waste reduction metrics.
• On-time completion of JIT production orders.
• Adherence to sanitation and equipment maintenance procedures.

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