Minimum Qualifications (Required):
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Must be 18 years of age or older.
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Must be able to work in the United States without sponsorship.
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Diploma or GED.
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Demonstrated knowledge of food safety and quality.
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Must be able to successfully complete training:
- Safety Quality Foods (SQF)
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Good Manufacturing Practices (GMPs)
- Standard Operating Procedures (SOPs)
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Sanitation Standard Operating Procedures (SSOPs)
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Hazard Analysis and Critical Control Points (HACCP)
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Straight knife
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Steel
- Hook
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Food defense
Preferred Qualifications
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Hands-on knowledge, training and/or experience in Basic Microbiology, Basic Chemistry, Sanitation, and HACCP.
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Knife experience.
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Quality assurance experience.
Knowledge, Skills, and Abilities:
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Must be able to work in a fast paced environment.
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Strong attention to detail and observational skills.
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Knowledge of beef anatomy to recognize common parts of the beef carcass, skeleton, and digestive tract.
Work Environment
Regularly exposed to warm, hot, humid or wet conditions with slippery surfaces, and moving equipment/parts. Position requires the use of stairs and personal protective equipment (PPE).
Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other legally protected status. Applicants with a disability who require a reasonable accommodation for any part of the application or hiring process can contact Human Resources at the location(s) where you are applying. We participate in the E-Verify program in certain locations as required by law.
