Under general direction, to have charge of the meat unit in a State correctional facility in the Department of Corrections or Department of the Youth Authority; to cut, prepare and process meats; to butcher livestock; to supervise the maintenance of butchering and meat-cutting equipment, supplies and work areas; to maintain order and supervise the conduct of inmates, wards, residents, or patients; to protect and maintain the safety of persons and property; may instruct, lead or supervise inmates, wards or resident workers; and do other related work.
Supervises and instructs meat unit personnel; assigns work and inspects completed tasks; butchers livestock; cuts, bones, trims, grinds, cures, smokes, refrigerates, and stores meat; renders lard; uses hand and power equipment such as: cleavers, knives, saws, slicers, grinders, and tenderizers; is responsible for standards of safety, sanitation and maintenance of meat unit equipment, utensils, and premises; assists in receiving carcass and prepared meat; weighs meat; prepares poultry and fish; evaluates the performance of employees and of helpers from the resident population and takes or recommends appropriate action; requisitions, receives, inspects, stores, and inventories meat unit supplies; keeps records and makes reports; maintains order and supervises the conduct of persons committed to the Departments of Corrections and the Youth Authority; prevents escapes and injury by these persons to themselves or others or to property; maintains security of working areas and work materials; inspects premises and searches inmates, wards, residents, or patients for contraband, such as weapons or illegal drugs.
Two years of experience in California state service performing the duties of a Butcher-Meat Cutter I.
Two years of journeyperson experience as a jobbing butcher in large- scale meat cutting or butchering, at least one year of which must have been in a supervisory capacity. (Full-time training in a recognized trade school for butchers or meat cutters may be substituted for not more than one year of the required nonsupervisory experience on the basis of one month of such school attendance being equal to two months of experience.)
Knowledge of: Proper methods of butchering livestock; proper methods of cutting, boning, trimming, and grinding meat; use and care of hand and power equipment such as knives, saws, slicers, grinders, and tenderizers; various commercial cuts of meat; health, sanitation, and safety as they relate to butchering and meat cutting; methods of curing, smoking, refrigerating, thawing, and storing various cuts of meat; grades and qualities of meat; principles of effective supervision and planning, organizing, and directing the work of others; preparation of poultry and fish.
Ability to: Read and write English at a level required for successful job performance; recognize meat unfit for human consumption; plan, organize, and direct the work of others; keep records and make reports; analyze situations accurately and adopt an effective course of action.
Sympathetic understanding of and willingness to work with the resident population of a State correctional facility; personal cleanliness; and freedom from communicable diseases.
Persons appointed to positions in this class must be reasonably expected to have and maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and well-being or that of their fellow employees or that of inmates.
Assignments during tour of duty may include sole responsibility for the supervision of inmates and/or the protection of personal and real property.