David Schulze

-cut and trim customer orders to their specifications

-break down whole carcass animals for further processing

-maintain a clean and sanitary work environment, not only in the processing room but also in the production and slaughter areas

-order boxed meat and various items from multiple vendors

-assign tasks to employees as well as following up on completion of tasks.

-inventory customer orders for storage in the freezer

-inventory retail product and forecast production to maintain par levels

-help customers with retail sales as well as filling out custom cut sheets

-clean and package cuts and other products

-fill out required documents on safety and sanitation practices

-ensure the following of recipes and maintain quality of products

-check in deliveries as well as making sure that FIFO is followed and that HASSP standards are met

-Maintain Sanitation Standards

-cook for catering events

-ensure that staff completed assigned tasks

-ensure that all recipe standards were being followed

-operate cash register

-handled counting down registers as well as doing night drops and making change

-counting inventory and then calculating usage/waste/lost reports

-inputting data to create P&L reports as well as transmitting those reports

-based on usage reports and for casted needs, ordered inventory

-managed staff by ensuring that assigned tasks were completed to company standards

-cook

-help resolve customer complaints