Frank Stephenson

• Cut meats to customer specifications and answered questions about specialty products.
• Followed all food safety regulations to maintain a safe work environment for both employees and customers.
• Maintained a clean and organized workspace for maximum productivity and safety.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Continuously sharpened knives and maintained equipment for optimal cutting performance.
• Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
• Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
• Exhibited excellent communication skills when addressing customer inquiries or concerns promptly, resulting in repeat business.
• Educated customers on different cuts of meat and cooking techniques, enhancing their overall experience.
• Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
• Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
• Demonstrated expertise in deboning various types of meats efficiently while maintaining highest levels of precision and quality control.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.
• Increased customer satisfaction by providing exceptional service during peak hours in a fast-paced environment.
• Reduced waste by accurately portioning meat products according to customer specifications.
• Conducted inventory management tasks such as ordering supplies, rotating stock, reducing spoilage rates, and minimizing overstock issues.
• Prepared poultry by cleaning, cutting and discarding inedible parts.
• Used Software to document quantity of meat received and sold to keep proper records of meat sales.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products.
• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
• Identified cuts of meat, grading and pricing accordingly.
• Stocked, rotated and priced merchandise to meet store standards.
• Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
• Wrapped meat produce to maintain quality, freshness and condition.
• Labeled meat items clearly and accurately with allergen information and expiration dates.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Assessed kitchen inventories and reordered low-stock items to maintain output.
• Packaged and labeled meat items in preparation for sale to customers.
• De-boned and ground meat to prepare cuts and portions for sale.
• Trimmed fat to remove undesirable parts from cuts of meat.
• Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
• Managed waste and disposal to comply with environmental regulations and minimize waste.
• Trained new employees on proper meat-cutting techniques and safety measures.
• Set up displays and stocked shelves with fresh meats, rotating stock for quality.
• Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
• Placed orders for supplies and raw materials to keep necessary items available.
• Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
• Adjusted machine settings to accommodate different cuts of meat.
• Monitored and controlled inventory to manage stock levels and prevent waste.
• Collaborated with suppliers to obtain high-quality products and meet customer needs.
• Calculated weight and quantity of meat to determine appropriate pricing for customers.
• Received and inspected meat deliveries to verify quality and safety of products.
• Promoted new meat options to offer customers unique and appealing choices.

Prepared and packaged meat cuts for pricing.

Provided expertise in meat cutting from apprenticeship to journey-level.