Meatcutter Leader

You must meet qualifications and requirements by the 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 qualifying experience: Applying a full range of meat cutting techniques to include special order cuts of steaks and roasts (crown roasts). Using hand tools and operating powered meat cutting equipment. Cleaning and sanitizing tools, equipment and work areas to maintain required standards. Assigning work to other employees in the meat department. Providing training to other employees in the meat department. 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) Stand and walk for prolonged periods. (2)Lifts, pushes, or pulls pieces and bulk boxes of meat weighing 50-100 pounds with the use of hand trucks and dollies. 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. The job elements for this job are: Work practices Technical Practices Ability to Interpret Instructions, Specifications, etc. Ability to Use and Maintain Tools and Equipment Knowledge of Materials Dexterity and Safety 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: Works in an area where the temperature does not exceed 50 degrees Fahrenheit. Majority of work is performed in areas which are well lighted and ventilated. Occasionally exposed to temperatures as low as minus 10 degrees Fahrenheit when transferring items to and from freezer rooms. Cold weather clothing, protective equipment, and special clothes (metal mesh apron, gloves, safety shoes, etc.) are provided. Subject to cuts and injuries from knives and power equipment and danger of falling on wet, slippery floors. Subject to injury from lifting heavy objects. May occasionally work outdoors in receiving meat products. Recruitment/Relocation Incentives Offered: No Telework eligible: No Remote work eligible: No
Position is located in the Meat Department of a DeCA Commissary. The purpose of this position is to serve as a Meatcutter Leader in the department and, additionally, to perform the regular, non-leader full range of meatcutting tasks associated with processing beef, pork, veal and lamb into retail and ready-to-eat cuts for sale to patrons.