Production -SPEC

Position Summary: The Cutting Room Line Employee is responsible for performing manual and machine-assisted tasks related to the preparation and portioning of meat, poultry, or other USDA-regulated products in a cold, fast-paced production environment. This role requires strict adherence to food safety standards, GMPs, and product quality specifications at all times.

Key Responsibilities: Perform assigned cutting, trimming, deboning, portioning, and packaging tasks according to production specifications and USDA standards. Follow all company food safety procedures, including personal hygiene, proper handwashing, and glove use. Maintain clean and organized work areas in accordance with GMP and sanitation policies. Report any food safety or quality concerns (e.g., foreign material, temperature deviations, off-spec products) to the supervisor or QA immediately. Accurately handle and identify raw materials, finished products, and in-process items to prevent cross-contamination. Follow all company safety protocols, including proper use of personal protective equipment (PPE), safe knife handling, and awareness of moving equipment. Perform visual quality checks on product appearance, size, and labeling to ensure it meets customer and USDA requirements. Comply with all USDA regulatory guidelines, including proper documentation and cooperation during inspections or audits. Participate in required training sessions for food safety, quality, and workplace safety. Maintain consistent pace with production line to meet daily throughput targets without compromising quality or safety. Communicate effectively with team members and leadership to support production flow and resolve issues.

Qualifications: Previous food production or meat processing experience preferred but not required. Ability to work in cold environments (35–45°F) for extended periods. Willingness to follow strict GMPs, hygiene rules, and USDA regulations. Ability to stand, bend, reach, and perform repetitive motions throughout the shift. Strong attention to detail and commitment to product quality and personal safety. Able to read and understand production paperwork and labels in English. Must be reliable, punctual, and able to work scheduled hours, including weekends or holidays if needed. Work Environment USDA-regulated, refrigerated production environment. Exposure to raw meat products, loud equipment, and wet/slippery floors. PPE (gloves, smocks, hairnets, cut-resistant gear) are always required.