Home › Companies › 13e18b80 F24c 4c8e 92c9 Ce7cc75fa643 19000101 000001 › Meat Cutter (experienced preferred)
Meat Cutter (experienced preferred)
13e18b80 F24c 4c8e 92c9 Ce7cc75fa643 19000101 000001 · Downtown - Hilo, Hilo, HI, US, Hilo, HI · Active · ADP Workforce Now Recruiting
Job facts
| Field | Value |
|---|---|
| Company | 13e18b80 F24c 4c8e 92c9 Ce7cc75fa643 19000101 000001 |
| Title | Meat Cutter (experienced preferred) |
| Normalized title | - |
| Department / team | - |
| Location | Downtown - Hilo, HI, United States |
| Work model | - |
| Employment type | Part Time |
| Salary | - |
| Status | active |
| ATS provider | ADP Workforce Now Recruiting |
| Posted / first seen | 2019-08-21 / 2026-05-31 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from 13e18b80 F24c 4c8e 92c9 Ce7cc75fa643 19000101 000001. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through ADP Workforce Now Recruiting. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Downtown - Hilo. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | 13e18b80 F24c 4c8e 92c9 Ce7cc75fa643 19000101 000001 |
| Source | 3f604dd2-eaa1-4717-b758-a7c28fc0b30c |
| ATS provider | ADP Workforce Now Recruiting |
Description
PRIMARY RESPONSIBILITY
The primary responsibility of a Meat Cutter is to ensure customer satisfaction by properly cutting, trimming, grinding and packaging various fresh and frozen meat, poultry and seafood products, while following the Department of Health sanitation guidelines. A Meat Cutter also increases customer
loyalty by assisting all customers with courteous, pleasant, patient service and treatment.
ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
· Breakdown pig, beef, and lamb carcasses into individual cuts (when necessary).
· Breakdown primals into individual steaks, roasts and chops with little waste or by-products.
· Grind, slice and tenderize various meat, poultry and seafood products.
· Do reworks which consist of by-products of lamb, beef, pork and chicken.
· Tray all cut, ground, sliced, tenderized, and prepared meats for wrapping and pricing.
· Cut frozen products.
· Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
NON-ESSENTIAL JOB DUTIES
In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.
· Breakdown, cut, trim, clean and pack fresh whole fish.
· Make poke (cut and season).
· Receive freight and store merchandise promptly and properly.
· Pack, wrap, price and display merchandise.
· Troubleshoot machines.
· Set up display case according to sale. Merchandise products and pull rejects.
· Mix sauces for marinades.
· Order merchandise.
· Refill supplies (meat trays, plastic containers, etc.).
· Answer incoming phone calls and assist the customer with their needs.
· Clean meat prep room.
· Assist with monthly inventory.
· Work at other store locations.
· Perform other duties as required.
CUSTOMER SERVICE EXPECTATIONS
All associates are required to provide our customers with “World Class Service” (with a local touch).
· GREET all customers (be friendly, smile and make face-to-face eye contact).
· HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).
· Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).
· THANK all customers (show appreciation and offer a parting comment).
WORKING CONDITIONS
· Continuously work in a chilled room where it may be wet, noisy, smelly and extremely cold.
· Occasionally work outdoors to receive freight, and discard of trash and boxes.
· Seldom work with extremely hot water and steam when cleaning the prep room and equipment.
WORK HOURS
· Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm
EQUIPMENT USE
· Frequently use knives, mesh glove, band saw, meat slicer, meat grinder, meat tenderizer, meat trays and dolly to perform all essential duties.
· Occasionally use meat wrapping and pricing machine to prepare products for display case; telephone to order merchandise, and assist customers and co-workers with requests; hand saw to breakdown carcasses; baler to compact cardboard boxes; cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.
· Seldom use forklift to receive freight, and ladder to store and retrieve supplies from shelves and racks.
SAFETY EQUIPMENT
· Continuously wear a back support belt when performing all job duties.
MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
· MENTAL – Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.
· PHYSICAL – Continuously need to stand, walk, handle, use fingers, have corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety of co-workers and customers. Frequently need to lift and carry up to 100 lbs. to receive freight, and move product from storage to cutting table and machines. Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 1,000 lbs. to transport merchandise to storage on a stock wagon. Seldom need to have good eye-hand-foot coordination to operate forklift when receiving freight; climb and balance on ladder to store and retrieve supplies from shelves and racks; work at other locations when necessary.
· COMMUNICATION – Frequently need to listen, talk to, and understand supervisors, co-workers and vendors when doing all job duties; read specials list, cutting list, shelf tags and signs, product case labels, special orders, invoices, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when preparing cutting list, taking customer orders and leaving messages for co-workers; talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.
QUALIFICATION REQUIREMENTS
Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.
Education and Experience: Previous meat cutting experience is preferred. MUST pass KTA Journeyman test in order to qualify as a Journeyman Meat Cutter.
Age Restrictions:
· Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife.
· Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine, meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash baler, and any other power driven equipment.
· Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.
Full job record
| Job ID | 6603929fac2d7401f2821c0588edd3fac13e1943 |
| Org ID | 12e30788-dc0e-449e-83ac-f141f8dfc6ea |
| Source ID | 3f604dd2-eaa1-4717-b758-a7c28fc0b30c |
| Board ID | 3f604dd2-eaa1-4717-b758-a7c28fc0b30c |
| Provider | adp_workforcenow |
| Provider Job Key | 310065 |
| Title | Meat Cutter (experienced preferred) |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Downtown - Hilo, Hilo, HI, US, Hilo, HI |
| Department | — |
| Team | — |
| Employment Type | part_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | HI |
| City | Downtown - Hilo |
| Salary Raw | — |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | — |
| Source URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=13e18b80-f24c-4c8e-92c9-ce7cc75fa643&ccId=19000101_000001&lang=en_US&type=JS&jobId=310065&jwId=9151633358304_1 |
| Apply URL | https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=13e18b80-f24c-4c8e-92c9-ce7cc75fa643&ccId=19000101_000001&lang=en_US&type=JS&jobId=310065&jwId=9151633358304_1 |
| First Seen At | 2026-05-31 18:28:21Z |
| Last Seen At | 2026-06-06 12:21:41Z |
| Last Checked At | 2026-06-06 12:21:41Z |
| Last Changed At | 2026-06-06 12:21:41Z |
| Inactive At | — |
| Source Posted At | 2019-08-21 17:09:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=13e18b80-f24c-4c8e-92c9-ce7cc75fa643|19000101_000001/date=2026-06-06/2026-06-06T12-21-33-760Z-bcd5f8c7e091902bf659f2176e609beb7d6c8937cf556b88c237bfa35e9945e4.json |
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"requisitionDescription": "<div><div><div><div><p><strong>PRIMARY RESPONSIBILITY</strong></p>\n<p><span style=\"font-size: 12pt;font-family: Calibri, sans-serif;\">The primary responsibility of a <strong>Meat Cutter</strong> is to ensure customer satisfaction by properly cutting, trimming, grinding and packaging various fresh and frozen meat, poultry and seafood products, while following the Department of Health sanitation guidelines.</span> <span style=\"font-size: 12pt;font-family: Calibri, sans-serif;\">A <strong>Meat Cutter</strong> also increases customer<br>loyalty by assisting all customers with courteous, pleasant, patient service and treatment.</span> </p>\n<p></p>\n<p><span style=\"font-size: 12pt;\"><strong>ESSENTIAL DUTIES</strong></span> </p>\n<p><span style=\"font-size: 12pt;\">You MUST perform the following duties regularly and up to company standards:</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Breakdown pig, beef, and lamb carcasses into individual cuts (when necessary).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Breakdown primals into individual steaks, roasts and chops with little waste or by-products.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Grind, slice and tenderize various meat, poultry and seafood products.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Do reworks which consist of by-products of lamb, beef, pork and chicken.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Tray all cut, ground, sliced, tenderized, and prepared meats for wrapping and pricing.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Cut frozen products.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.</span> </p>\n<p></p>\n<p><span style=\"font-size: 12pt;\"><strong>NON-ESSENTIAL JOB DUTIES</strong></span> </p>\n<p><span style=\"font-size: 12pt;\">In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Breakdown, cut, trim, clean and pack fresh whole fish.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Make poke (cut and season).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Receive freight and store merchandise promptly and properly.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Pack, wrap, price and display merchandise.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Troubleshoot machines.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Set up display case according to sale.</span> <span style=\"font-size: 12pt;\">Merchandise products and pull rejects.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Mix sauces for marinades.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Order merchandise.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Refill supplies (meat trays, plastic containers, etc.).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Answer incoming phone calls and assist the customer with their needs.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Clean meat prep room.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Assist with monthly inventory.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Work at other store locations.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Perform other duties as required.</span> </p>\n<p></p>\n<p><span style=\"font-size: 12pt;\"><strong>CUSTOMER SERVICE EXPECTATIONS</strong></span> </p>\n<p><span style=\"font-size: 12pt;\">All associates are required to provide our customers with “World Class Service” (with a local touch).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">GREET all customers (be friendly, smile and make face-to-face eye contact).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">THANK all customers (show appreciation and offer a parting comment).</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>WORKING CONDITIONS</strong></span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Continuously work in a chilled room where it may be wet, noisy, smelly and extremely cold.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Occasionally work outdoors to receive freight, and discard of trash and boxes.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Seldom work with extremely hot water and steam when cleaning the prep room and equipment.</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>WORK HOURS</strong></span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>EQUIPMENT USE</strong></span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Frequently use knives, mesh glove, band saw, meat slicer, meat grinder, meat tenderizer, meat trays and dolly to perform all essential duties.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Occasionally use meat wrapping and pricing machine to prepare products for display case; telephone to order merchandise, and assist customers and co-workers with requests; hand saw to breakdown carcasses; baler to compact cardboard boxes; cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Seldom use forklift to receive freight, and ladder to store and retrieve supplies from shelves and racks.</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>SAFETY EQUIPMENT</strong></span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Continuously wear a back support belt when performing all job duties.</span> </p>\n<p></p>\n<p><span style=\"font-size: 12pt;\"><strong>MENTAL, PHYSICAL AND COMMUNICATION DEMANDS</strong></span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\"><strong>MENTAL</strong> – Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints. </span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\"><strong>PHYSICAL</strong> – Continuously need to stand, walk, handle, use fingers, have corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety of co-workers and customers. Frequently need to lift and carry up to 100 lbs. to receive freight, and move product from storage to cutting table and machines.</span> <span style=\"font-size: 12pt;\">Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 1,000 lbs. to transport merchandise to storage on a stock wagon.</span> <span style=\"font-size: 12pt;\">Seldom need to have good eye-hand-foot coordination to operate forklift when receiving freight; climb and balance on ladder to store and retrieve supplies from shelves and racks; work at other locations when necessary.</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\"><strong>COMMUNICATION</strong> – Frequently need to listen, talk to, and understand supervisors, co-workers and vendors when doing all job duties; read specials list, cutting list, shelf tags and signs, product case labels, special orders, invoices, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when preparing cutting list, taking customer orders and leaving messages for co-workers; talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>QUALIFICATION REQUIREMENTS</strong></span> </p>\n<p></p>\n<p><span style=\"font-size: 12pt;\"><strong>Skills and Knowledge:</strong> Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.</span> </p>\n<p> </p>\n<p><span style=\"font-size: 12pt;\"><strong>Education and Experience:</strong></span><strong> </strong><span style=\"font-size: 12pt;\">Previous meat cutting experience is preferred.</span> <span style=\"font-size: 12pt;\">MUST pass KTA</span> <span style=\"font-size: 12pt;\">Journeyman test in order to qualify as a Journeyman Meat Cutter.</span> </p>\n<p> </p>\n<p><a href=\"\" target=\"_self\"><span style=\"color: rgb(0,0,0);font-size: 12pt;\"><strong>Age Restrictions:</strong></span> </a> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter</span> <span style=\"font-size: 12pt;\">and knife.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine, meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash baler, and any other power driven equipment.</span> </p>\n<p><span style=\"font-size: 12pt;font-family: Symbol;\">·</span> <span style=\"font-size: 12pt;\">Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.</span> </p>\n<p></p>\n</div></div></div></div>\n",
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}Get this page with API
Rendered from the bluedoor Job Postings API. Reproduce it:
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