Company description

Located in majestic oak meadow hillside on the south end of Ashland, Oregon resides a 28 acre, off grid + solar powered small food production farm. We are UPROOT!

Our primary focus has been on organically raised, slow grown heritage pork + chicken for over 10 years. We are excited to expand our meat production with a new retail butcher shop and market to the valley this winter. The concept is a brick and mortar farmers market opening up the community’s access to a local distribution hub for our production of our heritage meats, organic veggies and fruits, along with other local rogue valley small farm family collaborators retail offerings.

Our shop will have a meat department where we will highlight our signature heritage pork and nose to tail offerings along with whole animal utilization of local beef, chicken, and beyond.

Our value added products made in house will include but are not limited to bone broth, pâté, charcuterie, fresh + smoked ready to eat prepared meats, and a much anticipated rotating selection of our signature fresh and smoked sausage links.

Job description

Duties & Responsibilities

Responsible for breakdown of carcasses, portion cutting fresh items, sausage making, and leading the fresh team including packaging.
Contributing to inventory management of received product and WIP.
Management of labeling and traceability software in the fresh department.
Cross trained in all departments.
Oversees staff in the butchery department.
Handle all HACCP related documents throughout the day.
Process carcasses into primal and retail cuts.
Cut, bone, trim, shape, grind & stuff standard cuts of meat.
Ensure compliant labeling of all product in WIP and finished goods.
Careful and safe use of tools and equipment must be followed at all times, and during cleaning.
Use correct dilutions of detergents and sanitizers to prevent residue on food, equipment, and other food surfaces.
Oversee the work of others in the processing department of a USDA inspected facility.
Assist in the development of Standard Operating Procedures for Sanitation (SOP's).
Implement and monitor SOP's in the processing department.
Assist in the development of the Hazard Analysis & Critical Control Point System (HACCP Plan).
Implement and monitor the HACCP plan and record keeping in the processing & slaughter departments.
Communicate effectively with custom, wholesale & private label customers.
Knowledge, Skills & Ability

Have extensive knowledge of the various cuts of meat and how to fabricate them from a whole carcass – including beef, pork, lamb, and goat.
Provide leadership that promotes a team effort by personnel to accomplish the highest standards for sanitation, safety, and attention to detail in meat processing.
Meticulously implement the sanitation requirements for an inspected facility.
Understand where hazards in a food production process can be controlled, reduced, or eliminated.
Work with a variety of knives, hand tools, power equipment, and computer-operated machinery.
Possess good eye-hand coordination, common sense & safe working habits when using tools & equipment.
Be able to assemble and operate, disassemble, and clean all equipment, training available.
Possess stamina to allow for long periods of standing in a cold environment, as well as lift and carry up to 60 lbs.
Possess a very high standard for personal hygiene.
Credentials & Experience

High School Diploma or equivalent.
Five years or more meat processing experience through continuing education, apprenticeships, and/or employment.

carne + roots is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Compensation

this position is: hourly, varies DOE, $22.00 - $24.00

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline