MEATCUTTING WORKER

Full Job Description

About the Position: Must be able to satisfy the requirements of the 26JUL12 DODI 1400.25 V1230, DoD Civilian Personnel Management System: Employment in Foreign Areas and Employee Return Rights.

Position is located in the Meat Department of a DeCA Commissary.

The purpose of this position is to assist full performance meatcutters by performing the simpler tasks when processing beef, pork, veal, and lamb into retail and ready-to-eat cuts for sale to patrons.

Who May Apply: Only applicants who meet one of the employment authority categories below are eligible to apply for this job.

You will be asked to identify which category or categories you meet, and to provide documents which prove you meet the category or categories you selected.

See Proof of Eligibility for an extensive list of document requirements for all employment authorities.

30 Percent or More Disabled Veterans Current Civilian Employees of the Organization Current Department of Army Civilian Employees Current Department of Army Civilian Employees Applying to OCONUS Positions Domestic Defense Industrial Base/Major Range and Test Facilities Base Civilian Personnel Workforce Family Member Preference (FMP) for Overseas Employment Interagency Career Transition Assistance Plan Land Management Workforce Flexibility Act Military Spouse Preference (MSP) for Overseas Employment Non-Appropriated Fund Instrumentality (NAFI) Non-Department of Defense (DoD) Transfer Priority Placement Program, DoD Military Reserve (MR) and National Guard (NG) Technician Eligible Priority Placement Program, DoD MR and NG Preference Eligible Tech Receiving Disability Retirement Priority Placement Program, DoD Retained Grade Preference Eligible Veterans Employment Opportunity Act (VEOA) of 1998 If you are currently stationed in the overseas area, all of your overseas time will be credited toward your current overseas tour end date.

Your overseas time served will not reset upon accepting this assignment.

If you have returned from OCONUS within the past 2 years or less, your time previously served in the OCONUS area will be credited to your 5 year overseas rotation upon accepting this assignment.

Special Note for Military Members MILITARY RETIREES: A retired member of the Armed Forces may not be appointed to a civilian position in DoD (including a non-appropriated fund position) within 180 days after retirement [** unless the following conditions have been met: the Secretary concerned authorizes the appointment; or the position is authorized special pay under 5 U.S.C.

5305; or a state of national emergency exists]. MILITARY SEPARATED (NON-RETIREE): Military members may be appointed while on terminal leave, before the effective date of their military separation.

Applications will only be accepted from members of the Armed Forces that indicate they are immediately appointable within 120 days.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required.

However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) MEATCUTTING WORKER without more than normal supervision.

Receiving incoming deliveries of meat and meat products, weighing and recording tonnage correlating to shipping documents; moving meats and meat products to proper storage areas; checking items received against receiving documents to assure agreement of quantities and nomenclature; checking meat and meat products for spoilage; cutting, trimming, and boning meat using hand tools and operating powered meat cutting equipment; packaging, wrapping, weighing and pricing individual meat cuts and meat products, including and predetermined quantities of meat cuts and meat products for ready-to-eat resale.

Rotating and stocking meat product retail displays and cases; cleaning, sanitizing, and maintaining meat cutting tools and equipment; handling meat cutting equipment safely and with dexterity; and following established safety procedures and requirements.

Perform escort duties for meat delivery trucks on a weekly basis. Failure to meet this Screen Out Element will result in an ineligible rating.

You will be evaluated on the basis of your level of competency in the following areas: Ability to Interpret Instructions, Specification, etc.

Ability To Use and Maintain Tools and Equipment Knowledge of Materials Work Practices Physical effort: Walks and stands continuously while working. Constant grasping of chill and frozen meat products.

Frequently lifts, pushes, and pulls pieces and bulk boxes of meat weighing 50 to 100 pounds. Hand trucks and dollies are available and used to move heavy items.

Works in an area where the temperature does not exceed 50 degrees Fahrenheit. Majority of work is performed in areas which are well lighted and ventilated.

Occasionally exposed to temperatures as low as minus 10 degrees Fahrenheit when transferring items to and from freezer rooms.

Cold weather clothing, protective equipment, and special clothes (metal mesh apron, gloves, safety shoes, etc.) are provided.

Subject to cuts and injuries from knives and power equipment and danger of falling on wet, slippery floors. Subject to injury from lifting heavy objects.

May occasionally work outdoors in receiving meat products. Major Duties:

• Move meat and meat products from delivery vehicles to chill lockers or freezer lockers.
• Replenish stock in display cases and rotates product to ensure wholesomeness.
• Hand cut trim for making stew meat and cube steak.
• Use slicer to cut rouladen, suki yaki and hams.
• Grind trimmings into ground beef; trays pre-cut lamb.
• Use band saw to cut items such as spare ribs (beef and pork) and frozen boneless beef (bull meat).
• Tray, wrap, weigh, and price cuts using automatic or manual wrapping machines.
• Distinguish various retail cuts of meat to identifying purpose of weighing, packaging, and pricing.
• Recognize spoiled or questionable meats, fish or poultry for separation and disposal.
• Respond to patron inquiries in a tactful and courteous manner providing information on proper cooking procedures, storage life of product, temperatures and thawing requirements.