Red Meat Cutter

Position Summary

The Red Meat Cutter is responsible for cutting, trimming, preparing, wrapping, and packaging red meat products while maintaining strict food safety, sanitation, quality, and productivity standards. This role supports overall meat department operations by ensuring accurate cutting, proper labeling, product presentation, shrink control, and courteous customer service.

Red Meat Cutter

Meat

Meat Department Manager

• Cut, trim, and prepare red meat products using knives according to department standards
• Wrap, weigh, price, and label meat products accurately following weights and measures guidelines
• Ensure proper product rotation, freshness, and quality standards
• Maintain sanitation and cleanliness of workstations, tools, and equipment
• Stock and replenish meat cases and refrigerated storage as needed
• Handle damaged or spoiled products according to company policy
• Monitor and control shrink through accurate cutting, wrapping, and waste reduction
• Assist customers with special cuts, questions, and product selection
• Check cutting, wrapping, and labeling equipment daily for proper operation
• Follow all food safety, sanitation, and workplace safety procedures
• Perform additional meat department duties as assigned

• Follow all store rules, policies, food safety standards, and safety procedures
• Maintain reliable attendance and punctuality
• Meet productivity, accuracy, cleanliness, and quality standards
• Demonstrate proper knife-handling skills and safe work practices
• Communicate effectively with department leadership and team members
• Uphold grooming, dress code, and professional conduct standards
• Remain alert to security and safety concerns

• Previous experience in a meat department or food preparation environment preferred
• Knowledge of red meat cuts, wrapping, labeling, and handling procedures
• Ability to calculate basic math including weights, percentages, and price accuracy
• Ability to read, write, and understand English
• Strong attention to detail and safety awareness
• Must be at least 18 years of age to operate mechanical equipment

• Ability to stand for extended periods of time
• Ability to lift heavy meat products and supplies
• Ability to work in cold, refrigerated, and frozen environments
• Ability to safely use knives, wrapping equipment, and related tools
• Ability to respond quickly to spills, emergencies, or cleanup requests

Store Director: __________________________
HR Representative: ________________________
Associate: ________________________________