Meatcutting Worker

You must meet qualifications and stated requirements by the announcement closing date. Per the OPM Qualification System for Trades and Labor Occupations, how you gained the skill and/or knowledge or the length of time you have spent in this line of work is not as important as what you can do and that you have the required ability or potential to successfully perform the duties of this position. Your resume should show your specific knowledge, skill, and abilities for this position in relation to each of the elements being measured. Examples of experience include: Working in the retail meat department traying, wrapping, and weighing meat for sale to patrons. Cutting, trimming, and boning meat. Using hand tools and operating powered meat cutting equipment. You will receive credit for all relevant qualifying experience (paid and unpaid), including volunteer work done through National Service program (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Physical requirements: (1) Walking and standing continuously while working. (2) Frequently lifting, pushing, and pulling pieces and bulk boxes of meat weighing 50 to 100 pounds. You will attest to your ability to perform these physical requirements in the Questionnaire. As part of the online application process, you will respond to a series of questions designed to evaluate what you can do against what the work requires (job element method). This job has one critical element, called the screen-out element (SOE). The SOE addresses the critical knowledge, skill, and abilities essential to satisfactory job performance. Applicants who clearly fail to meet the lowest acceptable requirement in the SOE are rated ineligible and receive no further consideration. Overtime: Occasional Fair Labor Standards Act (FLSA): Nonexempt Bargaining Unit Status: Covered Obligated Position: No Those retired under CSRS or FERS considered: No. DoD criteria not met. Work environment: Work in areas where the temperature ranges from minus 10 degrees to 50 degrees Fahrenheit. Cold weather clothing, protective equipment, and special clothes are provided. Subject to cuts and injuries from knives and power equipment. Danger of falling on wet, slippery floors. Recruitment/Relocation Incentives Offered: No Telework eligible: No Remote work eligible: No
The primary purpose of a Meatcutting Worker 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. The work involves cutting, trimming and boning meat using hand tools and operating powered meatcutting equipment.