Opportunity to learn award winning sausage production and techniques
While sausage making experience is not required this position requires experience in the culinary arts/restaurant or butchering industries. No exceptions.
Job duties:
- Run point on production of ground product processing including but not limited to ground meats, sausages, snack sticks, hot dogs and jerky.
- Operate meat processing equipment including but not limited to grinder, mixer, sausage stuffer
- Manage and calculate formulas for various batches
- Maintain a clean and organized work environment including pre operational cleaning and end of production sanitation
- Keep track and report inventory of spices, ingredients and sausage making supplies
- Assist in value added processing of bacon, hams and other smoked meats
Assist with packing and labeling as needed.
Requirements:
- Culinary experience is required. This includes working in a food production environment, kitchen/restaurant prep work
- Ability to lift 60 to 70 lbs. (meat lugs range from 50 to 70 lbs full)
- HACCP and food safety experience not required but preferred.
Hours:
Monday through Friday 6am to 2:30pm
Pay is negotiable.