Well developed communication skills are required. The work requires moderate physical exertion. The work environment involves hazards, risks or discomforts typical of working with or around machinery with exposed moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and patients. Exposure to disagreeable weather conditions and extreme levels of temperature, ventilation, lighting and sound are normal. Protective clothing or gear and specific safety standards or procedures may be required.
Serious injury is possible.
Involves functional leadership responsibility. This level may also involve limited administrative responsibility such as participating in the evaluation of work performance. Distinguishing Features Differs from other food preparation classes due to the amount of time spent cutting and preparing meats as compared with other types of food preparation. Plans and schedules work in the meat department in order to process and preserve meat and to meet the needs of the food department. Trains students, inmates and residents in meat cutting and storage procedures.