Ronnie Ramirez

• Would close down the cases and wash, rinse, sanitize.

•Would help with packaging meat and sometimes learning how to cut from experienced meat cutters.

•Broke loads and put chicken/ frozen and bacon tray pack out.

•Started off as a meat clerk tray packing, cleaning, filling cases, any way that I could help.

Started opening Oven Ready (Marinated Meats) and that became my position.

•Started to learn about Organics, Cross Contamination (More thoroughly) than the other stores I worked at.

•Step Rating system for all species.

•Learned the difference between Pasture Raised and Pasture Centered

•Learned a lot about Different Cuts ( My favorite is the Prime Rib-Eye.

•Became Second to the Experienced Meat Cutter, but I also help the position as Experienced Meat Cutter as well

•Meat packaging, grinding meats for ground beef, sausage and tray pack.

Closed every night, washed, rinsed, sanitized every night.

•Would always be there to help fellow co-workers (even if not in my department).

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• Kept meat cases fully stocked, clean and properly labeled to allow customers to find products quickly.
• Prepared and packaged meat products by grinding meat to what the customer wanted.

•Helped those who needed help with pumping gas

•Interacted with customers (people) to see how there was going.

•Always made sure paper rolls were filled for receipts.

•Would always scrub and clean the entire area every night , so could look nice and presentable for the customers in the morning.

•Helped make bolts that were used to put together airplanes.