Dave Hartwig
Bradford,ME
Summary
Practiced butcher with several years of experience in field and capacity to understanding and operate according to orders and guidelines. Well-versed in using proven culinary methods to provide excellent products.
Overview
18
18
years of professional experience
Work History
Meat Cutter
Herring bros meats
Guilford, Maine
08.2024 - 04.2025
- Followed emergency procedures in event of workplace accidents.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Cleaned meat preparation counters and butcher knives to avoid cross contamination.
Meat Cutter / Meat Department Manager
Tweedie IGA inc
Fort Fairfield, Maine
12.2015 - 08.2024
- Operated wrapping machines to package meats for sale in the store or for customers' orders.
- Implemented cost-control measures to minimize waste and optimize profitability.
- Accepted and examined quality and correctness of daily meat deliveries.
- Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
- Monitored storage conditions, including temperature controls, to prevent spoilage.
- Adhered to food safety regulations regarding storage temperatures and sanitation protocols.
- Conducted quality inspections of meat deliveries to ensure compliance with health regulations.
- Cut, trimmed, boned and ground beef, pork, veal, lamb and poultry for sale in the retail market.
- Offered meaningful advice to customers regarding meat preservation and cooking methods.
- Coordinated with suppliers to order stock based on demand and seasonal trends.
- Maintained fully stocked retail shelves while rotating perishable products to prevent expiration and waste.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Rotated products to decrease chance of meat spoiling and reduce waste and loss of profits.
- Expertly deboned and trimmed meats with precision to minimize waste.
- Utilized knowledge of animal anatomy to efficiently break down carcasses into retail cuts.
- Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
- Trained employees on safety and protective clothing guidelines to minimize injuries.
- Cleaned meat preparation counters and butcher knives to avoid cross contamination.
- Ordered supplies necessary to maintain inventory levels in accordance with department needs.
- Followed emergency procedures in event of workplace accidents.
- Managed inventory, ensuring freshness and quality of meat products.
- Maintained records related to production output such as weights of cuts made per order and day.
- Monitored employee use of machinery mincers, slicers and sausage fillers.
- Ensured compliance with all local, state, and federal regulations regarding meat processing and sales.
- Cleaned work areas including counters, floors, walls and equipment using safe sanitizing solutions.
- Maintained proper food temperatures for various products.
- Filled daily specialized requests and completed wholesale orders.
- Updated inventory records and managed stock rotation to ensure product freshness.
- Performed regular cleaning and maintenance of butchering equipment to ensure operational efficiency.
- Engaged with customers to understand their needs, providing recommendations for meat selection and preparation.
- Weighed, labeled and priced variety of cuts of meat for on-demand selections.
- Checked expiration dates on packages of meat prior to stocking them on shelves or counters.
- Properly stored meat to decrease waste and increase product freshness span.
- Assisted in the development of promotional displays and marketing materials for meat products.
- Cut, wrapped, weighed and labeled orders for customers.
- Demonstrated knowledge of various meat cuts and recommended cooking techniques to customers.
- Assisted other departments within the store when needed during peak business times.
- Stocked display cases with freshly cut meats according to merchandising standards.
- Restocked butcher paper rolls onto spindles located around the work area.
- Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
- Followed all safety procedures when handling sharp knives and other cutting tools.
- Complied with federal, state and local sanitation regulations and department procedures.
- Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
- Provided assistance in training new employees in proper use of meat cutting tools.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
- Prepared poultry for sale and consumption by cleaning, cutting and discarding inedible parts.
- Performed basic maintenance tasks on meat cutting equipment such as cleaning blades.
- Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
- Answered customer questions about specific products and cut meats to specifications.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
- Used skewers and twine to shape, lace and tie roasts.
- Identified perishable inventory nearing expiration date and marked down prices to minimize waste.
- Disposed of expired meats in accordance with food safety regulations.
- Arranged cut meat and products in display case for customer viewing and selection.
- Operated a variety of meat cutting machines such as saws, slicers, grinders and tenderizers.
- Sharpened knives on daily basis for optimal use and longevity.
- Trained new staff in butchering techniques, safety protocols, and customer service.
- Packaged, weighed, and labeled meat products accurately for retail sale.
- Processed beef, pork and bison for freezer storage.
- Kept detailed records of meat cuts for accurate inventories.
- Weighed meats for sale at the service counter or pre-packaged for sale in the retail market.
- Educated customers on meat choices and preparation methods to increase sales.
- Prepared special orders from customers that required specific cuts or trimming techniques.
- Rotated stock on shelves so that older items were used first while maintaining freshness of product.
- Inspected and stored meat upon delivery by verifying compliance with company quality standards.
- Assisted customers with selecting cuts of meat based on their individual needs.
Meat Cutter
Arnold's Meats at the Barn
Longmeadow, Massachusetts
02.2007 - 08.2014
- Followed emergency procedures in event of workplace accidents.
- Used sizing guidelines to cut meat products and arrange pieces in trays.
- Cleaned meat preparation counters and butcher knives to avoid cross contamination.
- Trained employees on safety and protective clothing guidelines to minimize injuries.
- Cut meat efficiently by breaking product down into sub-primal and retail cuts.
- Complied with federal, state and local sanitation regulations and department procedures.
- Skillfully operated cutting tools and machinery to trim, slice, and cut meat according to customer specifications.
- Maintained strict adherence to safety and hygiene standards in meat preparation and storage.
- Arranged cut meat and products in display case for customer viewing and selection.
- Answered customer questions about specific products and cut meats to specifications.
- Provided exceptional customer service, resolving issues and ensuring satisfaction with meat purchases.
- Operated wrapping machines to package meats for sale in the store or for customers' orders.
- Cut, trimmed and grinded meats to prepare for cooking form.
- Stocked display cases with freshly cut meats according to merchandising standards.
- Assisted other departments within the store when needed during peak business times.
- Expertly deboned and trimmed meats with precision to minimize waste.
- Cut, wrapped, weighed and labeled orders for customers.
- Sharpened knives on daily basis for optimal use and longevity.
- Filled daily specialized requests and completed wholesale orders.
- Prepared special orders from customers that required specific cuts or trimming techniques.
- Used skewers and twine to shape, lace and tie roasts.
- Followed all safety procedures when handling sharp knives and other cutting tools.
- Packaged, weighed, and labeled meat products accurately for retail sale.
Education
High School Diploma -
Windsor Locks High School
Windsor Locks, CT06-1998
Some College (No Degree) - Communications
Manchester Community College
Manchester, CTSkills
- Meat cutting
- Meat inspection
- Food safety
- Inventory management
- Customer service
- Machine operation
- Quality control
- Product packaging
- Cost control
- Team training
- Employee supervision
- Meat preservation
- Order fulfillment
- Physical stamina
- Waste reduction strategies
- Specialty cuts
- Grinding techniques
- Trimming skills
- Cutting
- Deboning meat
- Sanitation practices
- Inventory processing
- Weights and measures
- Label cuts
- Sanitary standards
- Meat presentation
- Portioning Skills
- Band saw
- Quality inspections
- Meat tenderizing
- Equipment inspections
- Meat cutting precision
- Grinding and mincing
- Marinating meats
- Waste reduction
- Meat delivery inspection
- Customer education
- Meat storage
- Cutting speed
- Product pricing
- Training personnel
Timeline
Meat Cutter
Herring bros meats
08.2024 - 04.2025
Meat Cutter / Meat Department Manager
Tweedie IGA inc
12.2015 - 08.2024
Meat Cutter
Arnold's Meats at the Barn
02.2007 - 08.2014
High School Diploma -
Windsor Locks High School
Some College (No Degree) - Communications
Manchester Community College