Custom Meat Cutter - Stock Yards

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The STOCK YARDS STORY

We’ve been providing chefs with expertly cut and portioned beef and pork for over 120 years, based on rigid meat‑selection criteria, precise beef aging and expert trimming. Whatever your need, from white‑linen presentation to casual family dining, our procurement experts will find the best‑quality options that work for your budget and pack‑size needs, carefully selected from our extensive meat assortment.

Prepare high quality cuts of meat according to customer specifications using company standards and adhering to all safety requirements. Able to keep within yield and time benchmarks.

Schedule:

Monday - Friday 7:00 am - 3:30 pm

• Trim and customize portions of meat products using knives, band saws or other meat production equipment.
• Count and stack on tray portions per customer and company specifications.
• Label portion with supplied product labels.
• Read and understand cut tickets.
• Set up the cutting room as required.
• Keep cutting rooms and surrounding area clean and sanitized.
• Follow company GMP (Good Manufacturing Practices) to maintain sanitary conditions.
• Work continually in a refrigerated environment 35°F-45°F.
• Complete miscellaneous other duties as assigned.
• Finish time is when work is completed and could require overtime without notice.

• N/A

• Internal:
  The incumbent is required to interact with employees, sales, and management at levels of responsibility throughout the company in a professional manner.
• External: N/A

• Onsite:
  Must be able to work continually in a refrigerated environment 35°F-45°F.

• Skilled as a specialty meat cutter using knives required.
• Minimum (1) year experience as a meat cutter.
• Ability to work in a fast‑paced production environment.
• Ability to read and understand customers’ specifications and do basic math functions.

• High school diploma or GED equivalent preferred.

• Knowledge of poultry, beef, lamb, and pork products including USDA grades and standards.

• N/A

• Experience with band saws, laser portion machinery or other meat production equipment is preferred.
• Knowledge of NAMA guidelines and product cut numbers preferred.

• Must be able to perform the following physical activities for the described length of time.
  Occasionally: 1% - 33 / Frequently: 34% - 66% / Continuously: 67% - 100% or Never
• Stand:
  Continuously
• Walk:
  Occasionally
• Sit:
  Occasionally
• Lift 1-10 lbs (Sedentary):
  Occasionally
• Lift 11-20 lbs (Light):
  Frequently
• Lift 21-50 lbs (Medium):
  Frequently
• Lift 51-100 lbs (Heavy):
  Occasionally
• Carry 1-10 lbs (Sedentary):
  Occasionally
• Carry 11-20 lbs (Light):
  Occasionally
• Carry 21-50 lbs (Medium):
  Frequently
• Carry 51-100 lbs (Heavy):
  Occasionally
• Push/Pull:
  Frequently
• Climb/Balance:
  Frequently
• Stoop/Squat:
  Frequently
• Kneel:
  Frequently
• Bend:
  Frequently
• Reach Above Shoulder:
  Occasionally
• Twist:
  Frequently
• Grasp Objects:
  Continuously
• Manipulate Objects:
  Frequently
• Manual Dexterity:
  Frequently

Compensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors as applicable by law. The expected base rate for this role is between $21.08 and $22.00 hr. As applicable, this role will also receive overtime compensation.

Benefits for this role may include health insurance, pre‑tax spending accounts, retirement benefits, paid time off, short‑term and long‑term disability, employee stock purchase plan, and life insurance. To review available benefits, please :

• EOE– Race/Color/Religion/Sex/Sexual Orientation/Gender Identity/National Origin/Age/Genetic Information/Protected Veteran/Disability Status***

Not Applicable

Full‑time

Management and Manufacturing

Food and Beverage Services