Meat Cutter

*Must be able to pass drug test *Must be willing to work nights, weekends and holidays Position Information Department: Meat Reports To: Meat Manager / Lead Cutter FLSA Status: Non-Exempt Position Summary Cuts, trims, prepares, packages, and presents meat, poultry, seafood, and value-added products to company specifications and customer needs while maintaining food-safety, labeling, yield, and equipment-safety standards.

Essential Functions

and Responsibilities  Cut, trim, bone, grind, tenderize, tie, portion, and prepare approved products according to specifications and production plans.  Prepare special cuts and customer orders and provide accurate product and preparation information within training.  Operate knives, saws, grinders, cubers, tenderizers, slicers, scales, and wrapping equipment only as trained and with required guards and PPE.

 Wrap, weigh, label, price, date, and display product accurately and verify package integrity.  Inspect raw material and finished product for identity, quality, condition, temperature, and suitability for sale.  Maintain raw-product and species separation, cold-chain, allergen, employee-health, recall, and cross-contamination controls.

 Clean and sanitize tools, equipment, surfaces, cases, carts, floors, and drains according to approved procedures.  Support ordering, inventory, markdown, production, yield, shrink, and known-loss controls.

Qualifications

 Previous meat-cutting experience required.  Knowledge of retail cuts, yields, specifications, food safety, sanitation, labeling, and equipment safety.  Strong knife skills, accuracy, customer service, and attention to product quality.  Ability to complete and maintain required food-handler, allergen, equipment, PPE, and sanitation training.

Physical Requirements and Work Environment  Stand and walk for most of the shift and frequently bend, reach, grasp, and perform repetitive cutting, wrapping, or handling motions.  Lift, carry, push, or move boxed product and equipment using safe work practices; regularly handle items up to 50 pounds and occasionally up to 60 pounds.

 Work in refrigerated, frozen, wet, and noisy areas and around knives, saws, grinders, slicers, wrapping equipment, and cleaning chemicals.  Use required cut-resistant and other personal protective equipment and follow lockout, guarding, ergonomic, sanitation, and emergency procedures. Scheduling Expectations A varied schedule is required, including early mornings, weekends, holidays, inventory, and promotional periods.

Success Indicators (KPIs)  Cuts, portions, yields, weights, labels, and special orders meet specifications.  Product quality, freshness, rotation, and case presentation meet expectations.  Food-safety, sanitation, PPE, guarding, and equipment procedures are followed. JD-203 | Effective 08-01-2026  Shrink, rework, and avoidable product loss are controlled.

ESOP & Ownership Culture As an employee-owner, this position models pride of ownership and treats customers, coworkers, company assets, product, and profitability with care. Daily decisions should support safe operations, excellent service, accurate inventory, loss prevention, and the long-term success of the company and its employee-owners.

Equal Employment Opportunity and Accommodation C&K Market, Inc. is an equal opportunity employer. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. Job Description Notice This description summarizes the position's primary duties and is not all-inclusive.

The company may assign related duties or revise responsibilities as business needs change. Classification is based on the employee's actual duties and applicable legal requirements, not job title alone.