About the role You'll run a commercial meat bandsaw to cut frozen beef, pork, poultry, and lamb to customer specs — portions, steaks, blocks, and bone-in cuts. Work happens in a cold production room, so expect to dress for temperatures near or below freezing all shift. What you'll do Set up, operate, and break down the bandsaw safely each shift Cut frozen product to spec — thickness, weight, and portion counts per the day's production sheet Change blades, adjust guides and blade tension, and keep the saw running true Weigh, label, and pack finished cuts; record lot numbers and yields Sanitize the saw, table, and tools per SSOP at breaks, changeovers, and end of shift Pull product from the freezer and stage finished cases for the cooler or outbound orders Flag dull blades, bad bearings, or anything unsafe to the supervisor immediately Follow all GMP, HACCP, and

USDA/NCDA

sanitation requirements Qualifications 18 years or older (federal law prohibits anyone under 18 from operating a power-driven meat saw) Prior bandsaw, butchery, or meat-cutting experience needed . Comfortable working in a cold room and freezer for full shifts Able to lift up to 60 lbs repeatedly and stand for 8+ hours Steady hands, focus, and a serious attitude about machine safety Basic math and reading for spec sheets, scales, and labels Bilingual English/Spanish or English/Chinese is a plus Physical demands and conditions Cold, wet production environment. Repetitive lifting, pushing loaded carts, and constant standing. Required PPE — cut-resistant mesh glove and sleeve, freezer gear, steel-toe boots, hearing protection, hairnet/beard net — is provided.

Pay:

$14.00 - $16.00 per hour Expected hours: 40.0 per week

Work Location:

In person