Summary
Meatcutter Leaders perform the regular, non-leader full range of Meatcutting tasks associated with processing beef, pork, veal and lamb into retail and ready-to-eat cuts for sale to patrons. Work may be performed on a production line basis with the incumbent of this position performing the higher skill level of work. Specific assignments vary by individual store and store management requirements.
Responsibilities
Performs a full range of meat cutting tasks associated with processing beef, pork, veal and lamb into retail and ready-to-eat cuts for sale to patrons. Advises patrons of storage life, temperature requirements, thawing times and proper cooking procedures of meat and meat products. Ensures all sanitation requirements for meat preparation areas are met. Demonstrates proper work methods and may provide training to other meat department employees. Checks work in progress and when completed, ensuring compliance with supervisory instructions. Answers workers' questions regarding procedures, techniques, methods, policies, written instructions and other directives. Read the entire announcement before starting the application process.
Qualifications
You must meet qualifications and requirements by the closing date. Per the OPM Qualification System for Trades and Labor Occupations, how you gained the skill and/or knowledge or the length of time you have spent in this line of work is not as important as what you can do and that you have the required ability or potential to successfully perform the duties of this position. Your resume should show your specific knowledge, skill, and abilities for this position in relation to each of the elements being measured. Examples of qualifying experience: Applying a full range of meat cutting techniques to include special order cuts of steaks and roasts (crown roasts). Using hand tools and operating powered meat cutting equipment. Cleaning and sanitizing tools, equipment and work areas to maintain required standards. Assigning work to other employees in the meat department. Providing training to other employees in the meat department. You will receive credit for all relevant qualifying experience (paid and unpaid), including volunteer work done through National Service program (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Physical requirements: (1) Walks/stands continuously while working. (2) Frequently lifts, pushes, and pulls pieces and bulk boxes of meat weighing 50 to 100 pounds with the use of hand trucks and dollies. (3) Works in areas where the temperature ranges from minus 10 degrees to 50 degrees Fahrenheit. You will attest to your ability to perform these physical requirements in the Questionnaire. As part of the online application process, you will respond to a series of questions designed to evaluate what you can do against what the work requires (job element method). This job has one critical element, called the screen-out element (SOE). The SOE addresses the critical knowledge, skill, and abilities essential to satisfactory job performance. Applicants who clearly fail to meet the lowest acceptable requirement in the SOE are rated ineligible and receive no further consideration. The job elements for this job are: Work Practices Technical Practices Ability to interpret instructions, specifications, etc. Ability to use and maintain tools and equipment Dexterity and Safety Knowledge of Materials Overtime: Occasional Fair Labor Standards Act (FLSA): Nonexempt Bargaining Unit Status: Not Covered Obligated Position: No Those retired under CSRS or FERS considered: No. DoD criteria not met. Recruitment/Relocation Incentives Offered: No Telework eligible: No Remote work eligible: No
Education
You may not use education to qualify for this position.