Mike Clark

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
• Wrapped meat produce to maintain quality, freshness and condition.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Adhere to safety and cleanliness standards and maintained equipment.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Stocked, rotated and priced merchandise to meet store standards.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Managed inventory effectively, minimizing waste through proper rotation and storage practices.
• Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
• Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
• Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
• Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
• Cut meats to customer specifications and answered questions about specialty products.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Trimmed fat to remove undesirable parts from cuts of meat.
• De-boned and ground meat to prepare cuts and portions for sale.
• Packaged and labeled meat items in preparation for sale to customers.
• Received and inspected meat deliveries to verify quality and safety of products.

Wrapped meat for orders ,cut meat for orders,cleaned carcasses on kill floor,ground meat for burger,helped make sausage,jerky and smokies,hotdogs,bologna

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
• Wrapped meat produce to maintain quality, freshness and condition.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Adhere to safety and cleanliness standards and maintained equipment.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Stocked, rotated and priced merchandise to meet store standards.
• Contributed to a positive work environment by maintaining a professional demeanor at all times.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Managed inventory effectively, minimizing waste through proper rotation and storage practices.
• Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
• Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
• Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
• Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
• Cut meats to customer specifications and answered questions about specialty products.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Trimmed fat to remove undesirable parts from cuts of meat.
• De-boned and ground meat to prepare cuts and portions for sale.
• Packaged and labeled meat items in preparation for sale to customers.
• Received and inspected meat deliveries to verify quality and safety of products.