Hard Skills
IntermediateMeat Butchery and PortioningThe technical ability to use knives, power saws, and grinders to cut, trim, and bone meat into retail-ready portions.
IntermediateFood Safety and Sanitation ComplianceMaintaining strict adherence to health department regulations, including temperature monitoring and cross-contamination prevention.
BasicVisual Meat MerchandisingThe skill of arranging meat products in refrigerated cases to maximize aesthetic appeal and encourage customer purchases.
BasicInventory Management and FIFO RotationMonitoring stock levels and ensuring products are sold in order of arrival to maintain freshness.