Description

• Perform precision knife cuts on the harvest floor using a straight knife, making critical decisions based on pathology, product presentation, and sanitary dressing standards.
• Observe and identify anatomical, physiological, and pathological indicators to ensure food safety and product quality.
• Maintain a high level of accuracy while working in a fast-paced production environment.
• Collaborate closely with Sorter Supervisor, USDA-FSIS Consumer Safety Inspectors, and other Harvest floor departments.
• Participate in ongoing training and educational sessions to maintain up-to-date knowledge of food safety standards.
• Demonstrate consistent adherence to company policies and food safety procedures.

• Prior harvest floor knife experience, specifically with a straight knife preferred.
• Experience in food production preferred but not required.

• Ability to sharpen and maintain a sharp knife.
• Strong observational skills and attention to detail.
• Effective verbal and written communication skills in English.
• Physically capable of repetitive lifting, pushing and pulling.
• Self-disciplined and mentally engaged in tasks requiring concentration.
• Willingness to learn anatomy, physiology, and disease processes.
• Strong team orientation and ability to work collaboratively.