Meat Cutter

Job Description


Summary:   Journeyman certification; assists customers and other staff; processes bulk meat for sale

Meat Cutter activities:  90 percent of time

  • Inspects meat products for freshness
  • Faces merchandise in the department
  • Operates meat slicer, grinder, saw, sausage stuffer, tenderizer, etc.
  • Uses a variety of knives
  • Works in an average 34°F room temperature

Other activities:  10 percent of time

  • Climbs ladders/stair tower to reach stock
  • Answers calls
  • Prepares items for wrapping
  • Stacks off pallets
  • Receives shipments
  • Assists customers
  • Stocks and rotates product




Physical Requirements:

  • Standing with walking is required for entire shift (not including breaks)
  • Bending is required approximately 35% of the shift to reach product from carts, to reach product to process on work tables
  • Crouching is required approximately 15% of the shift to lift merchandise to stock in the store
  • Push and pulling carts with product is required approximately 20% during the shift
  • Normal physical strength to handle up to 20-pound object, frequently -- product weighing over 50 lbs is lifted 2-3 times per shift on average  (note: sale items may cause this to increase)
  • Above normal coordination, including eye-hand, hand-foot
  • Above average endurance
  • Above average dexterity of hands and fingers with above average repetition
  • Above average coordination, including eye-hand
  • Sight with ability to distinguish color; Perception of sound is required

Knowledge Requirements:

A positive customer service attitude & pleasant personality, effective memory skills, excellent hand eye coordination, dependability, ability to follow directions & a strong willingness to learn.

Mental effort

  • Above average concentration/intensity
  • Above average memory, taking into consideration the amount of merchandise
  • Above average time pressure


  • Normal verbal communication
  • Normal written communication
  • Normal nonverbal communication

Must be 18 years of age or older

Average Hours Per Week:   20 – 38 hours per week

Hours Employee Must Be Available:   6 a.m. – 12 a.m., Monday thru Sunday

Work environment:  Normal exposure to weather and temperature extremes. Exposure to cooler and freezer do not exceed 1 hour at a time. Average back room temperature 34°F.