Break down whole muscle cuts (such as tenderloins, strip loins, and shoulders) into steaks, cubes, and strips
Hand-cut and portion steaks and trim to precise customer requirements
Monitor yields closely and reduce trim loss and waste
Distinguish and separate Halal and conventional products in accordance with SOPs
Operate effectively within USDA-inspected facilities
Coordinate with supervisors regarding product specifications, yields, and production issues
Comply with all Good Manufacturing Practices (GMP) guidelines
Wear and maintain proper PPE (gloves, aprons, sleeves, etc.) at all times
Avoid cross-contamination between equipment, products, and work surfaces
Follow strict handwashing and sanitation procedures
Ensure proper temperature control to maintain product quality and safety
Assist in upholding HACCP protocols and internal food safety requirements
Maintain a clean and orderly workstation during the entire shift
Complete end-of-shift cleaning and sanitization of knives, cutting boards, scales, tables, and containers
Immediately report broken equipment or unsanitary conditions
Comply with USDA regulations and company sanitation policies
Minimum of 3 years' experience as a butcher (required)
At least 2 years of commercial or wholesale meat cutting experience preferred
Knowledge of USDA inspection processes, Halal compliance, and HACCP standards preferred