Position Summary
The Trimmer II is responsible for performing intermediate-level trimming and processing of pork products in accordance with customer specifications, quality standards, yield objectives, and food safety requirements. This position requires proficiency in knife handling, product identification, and trimming techniques while maintaining productivity and product quality. The Trimmer II works as part of a production team to ensure efficient processing operations and compliance with regulatory and company standards.
Essential Duties and Responsibilities
Product Trimming and Processing
• Trim pork carcasses, primal cuts, subprimals, and processed products according to established specifications.
• Remove excess fat, connective tissue, bruises, glands, blood clots, and other defects while maximizing product yield.
• Identify and separate products based on quality standards, trim requirements, and customer specifications.
• Maintain production flow while meeting departmental productivity and efficiency goals.
• Perform rework and product correction activities as needed.
• Handle products carefully to prevent damage and maintain product integrity.
Product Quality and Yield
• Inspect products for quality defects and specification compliance.
• Follow standardized trimming procedures to maximize yield and minimize waste.
• Ensure finished products meet appearance, weight, and quality standards.
• Report quality concerns, product defects, and specification issues to supervisors.
• Assist with quality verification activities when required.
Food Safety and Regulatory Compliance
• Comply with USDA-FSIS regulations, HACCP requirements, GMPs, SSOPs, Food Defense programs, and company policies.
• Follow proper product handling and sanitation procedures.
• Maintain work areas in accordance with food safety and sanitation standards.
• Report food safety concerns or product contamination risks immediately.
• Support traceability and product control requirements.
Safety Responsibilities
• Safely operate knives, hooks, sharpening steels, and other cutting tools.
• Follow all company safety policies and procedures.
• Wear required PPE, including cut-resistant equipment and food safety attire.
• Utilize proper ergonomic techniques and safe work practices.
• Report injuries, accidents, near misses, and unsafe conditions promptly.
• Participate in safety meetings and training programs.
Teamwork and Operational Support
• Work collaboratively with production team members, leads, and supervisors.
• Support production goals and departmental performance objectives.
• Assist with training and mentoring less experienced employees when requested.
• Maintain regular attendance and reliability.
• Perform additional duties as assigned to support production operations.
Qualifications
Required
• High school diploma or GED preferred.
• Minimum 1–2 years of meat processing, trimming, butcher, food manufacturing, or related production experience.
• Ability to safely use knives and cutting tools.
• Ability to work in a fast-paced production environment.
• Strong attention to detail and quality standards.
Preferred
• Experience in pork processing or meat fabrication operations.
• Knowledge of pork cuts, anatomy, and trim specifications.
• Experience working in USDA-regulated food manufacturing facilities.
• Previous experience achieving yield and productivity targets.
Knowledge, Skills, and Abilities
• Intermediate knife skills and trimming techniques.
• Knowledge of product specifications and quality standards.
• Ability to maintain productivity while ensuring quality.
• Strong attention to detail and product consistency.
• Ability to work independently and as part of a team.
• Effective communication and teamwork skills.
• Commitment to safety and food safety compliance.
Physical Requirements
• Ability to stand for extended periods throughout the shift.
• Frequent use of hands, wrists, arms, and shoulders for cutting and trimming tasks.
• Frequent bending, reaching, twisting, and repetitive motions.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Ability to work in refrigerated, wet, humid, and noisy environments.
Working Conditions
• Pork processing and food manufacturing environment.
• Exposure to raw pork products, moisture, cold temperatures, and production equipment.
• Frequent use of sharp knives and cutting tools.
• Exposure to industrial noise and fast-paced production lines.
• Required use of PPE including cut-resistant gloves, sleeves, aprons, hearing protection, hard hats, safety footwear, and food safety attire.
Key Performance Indicators (KPIs)
• Trim specification compliance
• Product yield performance
• Product quality standards
• Production productivity
• Food safety compliance
• Safety performance
• Waste reduction
• Attendance and reliability
Core Competencies
• Attention to Detail
• Safety Awareness
• Quality Focus
• Accountability
• Teamwork
• Productivity
• Adaptability
• Communication
• Dependability
• Continuous Improvement
Note: This job description is intended to describe the general nature and level of work performed and is not intended to be an exhaustive list of duties, responsibilities, or qualifications. Management reserves the right to modify responsibilities and requirements based on operational needs and business demands.
The Trimmer II is responsible for performing intermediate-level trimming and processing of pork products in accordance with customer specifications, quality standards, yield objectives, and food safety requirements. This position requires proficiency in knife handling, product identification, and trimming techniques while maintaining productivity and product quality. The Trimmer II works as part of a production team to ensure efficient processing operations and compliance with regulatory and company standards.
Essential Duties and Responsibilities
Product Trimming and Processing
• Trim pork carcasses, primal cuts, subprimals, and processed products according to established specifications.
• Remove excess fat, connective tissue, bruises, glands, blood clots, and other defects while maximizing product yield.
• Identify and separate products based on quality standards, trim requirements, and customer specifications.
• Maintain production flow while meeting departmental productivity and efficiency goals.
• Perform rework and product correction activities as needed.
• Handle products carefully to prevent damage and maintain product integrity.
Product Quality and Yield
• Inspect products for quality defects and specification compliance.
• Follow standardized trimming procedures to maximize yield and minimize waste.
• Ensure finished products meet appearance, weight, and quality standards.
• Report quality concerns, product defects, and specification issues to supervisors.
• Assist with quality verification activities when required.
Food Safety and Regulatory Compliance
• Comply with USDA-FSIS regulations, HACCP requirements, GMPs, SSOPs, Food Defense programs, and company policies.
• Follow proper product handling and sanitation procedures.
• Maintain work areas in accordance with food safety and sanitation standards.
• Report food safety concerns or product contamination risks immediately.
• Support traceability and product control requirements.
Safety Responsibilities
• Safely operate knives, hooks, sharpening steels, and other cutting tools.
• Follow all company safety policies and procedures.
• Wear required PPE, including cut-resistant equipment and food safety attire.
• Utilize proper ergonomic techniques and safe work practices.
• Report injuries, accidents, near misses, and unsafe conditions promptly.
• Participate in safety meetings and training programs.
Teamwork and Operational Support
• Work collaboratively with production team members, leads, and supervisors.
• Support production goals and departmental performance objectives.
• Assist with training and mentoring less experienced employees when requested.
• Maintain regular attendance and reliability.
• Perform additional duties as assigned to support production operations.
Qualifications
Required
• High school diploma or GED preferred.
• Minimum 1–2 years of meat processing, trimming, butcher, food manufacturing, or related production experience.
• Ability to safely use knives and cutting tools.
• Ability to work in a fast-paced production environment.
• Strong attention to detail and quality standards.
Preferred
• Experience in pork processing or meat fabrication operations.
• Knowledge of pork cuts, anatomy, and trim specifications.
• Experience working in USDA-regulated food manufacturing facilities.
• Previous experience achieving yield and productivity targets.
Knowledge, Skills, and Abilities
• Intermediate knife skills and trimming techniques.
• Knowledge of product specifications and quality standards.
• Ability to maintain productivity while ensuring quality.
• Strong attention to detail and product consistency.
• Ability to work independently and as part of a team.
• Effective communication and teamwork skills.
• Commitment to safety and food safety compliance.
Physical Requirements
• Ability to stand for extended periods throughout the shift.
• Frequent use of hands, wrists, arms, and shoulders for cutting and trimming tasks.
• Frequent bending, reaching, twisting, and repetitive motions.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Ability to work in refrigerated, wet, humid, and noisy environments.
Working Conditions
• Pork processing and food manufacturing environment.
• Exposure to raw pork products, moisture, cold temperatures, and production equipment.
• Frequent use of sharp knives and cutting tools.
• Exposure to industrial noise and fast-paced production lines.
• Required use of PPE including cut-resistant gloves, sleeves, aprons, hearing protection, hard hats, safety footwear, and food safety attire.
Key Performance Indicators (KPIs)
• Trim specification compliance
• Product yield performance
• Product quality standards
• Production productivity
• Food safety compliance
• Safety performance
• Waste reduction
• Attendance and reliability
Core Competencies
• Attention to Detail
• Safety Awareness
• Quality Focus
• Accountability
• Teamwork
• Productivity
• Adaptability
• Communication
• Dependability
• Continuous Improvement
Note: This job description is intended to describe the general nature and level of work performed and is not intended to be an exhaustive list of duties, responsibilities, or qualifications. Management reserves the right to modify responsibilities and requirements based on operational needs and business demands.