Meat Processor
The training opportunity equips participants with the foundational skills, knowledge, and practical experience necessary to excel in the meat processing industry. The comprehensive 90-day program, designed to cover all essential aspects of the trade, including meat-cutting techniques, safety practices, sanitation protocols, customer service, and product knowledge, ensures a thorough understanding of the industry. By the end of the training, participants will be fully prepared to assume the role of a professional meat processor, capable of performing a wide range of tasks with precision, efficiency, and adherence to industry standards. The program’s practical approach is about learning and preparing participants to confidently transition into the workforce with the skills needed to succeed in the meat processing industry.In addition to developing technical competencies, the training strongly emphasizes maintaining high standards of food safety, effectively engaging with customers, and operating with a strong ethical and professional mindset. This focus instills a sense of responsibility and commitment in participants, ensuring they are well-prepared to meet the demands of the job market.
ABOUT THE JOB
Job Title and Description• Job Title: Meat Processor• Job Description: This 90-day DoD SkillBridge training program is tailored for transitioning Service members who wish to acquire the essential skills necessary to become professional meat processors. The program provides a comprehensive blend of hands-on experience, classroom instruction, and mentorship. Service members will be trained in meat cutting, processing, safety protocols, customer service, and inventory management. Upon completion, trainees will be fully prepared to enter the meat processing industry with a strong foundation in the core competencies required for the role.
RESPONSIBILITIES
- Meat cutting and processing
- Adherence to safety protocols and sanitation guidelines
- Customer service and inventory management
QUALIFICATIONS
- Ability to engage effectively with customers
- Maintain high standards of food safety
- Operate with a strong ethical and professional mindset
ADDITIONAL ELIGIBILITY
Training Details:• Length of Training: 90 Days/12 Weeks• Location: Willcox Country Bacon Feed & Supply, 2052 Sahuarita Rd, Vail, AZ. 85641• Working Hours: Tuesday – Saturday, 8:00 am – 4:00 pm• Timeline:o Week 1-2: Orientation, Basic Safety, Introduction to Meat Cuts o Week 3-4: Advanced Meat Cuts, Deboning, Sausage Making o Week 5-6: Packaging, Labeling, Customer Service o Week 7-8: Sanitation, Food Safety, Workplace Efficiency o Week 9-10: Review, Mock Assessments, Formal Assessments o Week 11-12: Specialized Training, Final Assessment • Sample Daily Schedule:o 8:00 - 8:30 am: Daily Briefing and Safety Reviewo 8:30 - 12:00 pm: Hands-On Training: Cutting, Deboning, Processingo 12:00 - 1:00 pm: Lunch Breako 1:00 - 2:30 pm: Classroom Instruction: Theory, Techniques, Regulationso 2:30 - 3:30 pm: Supervised Practice and Mentorshipo 3:30 - 4:00 pm: Wrap-Up, Cleaning, Q&A
BENEFITS
- Hands-on experience in meat processing
- Classroom instruction and mentorship
- Certification upon successful completion with a minimum passing score of 80%
OTHER
Program Location:• Training will be conducted at the training provider’s facility, fully equipped with the tools, equipment, and safety gear required for the meat processing industry.Program Expectations:• Participants are expected to actively engage in all aspects of the training, including hands-on practice, assessments, and group discussions. The key to success in this program lies in your commitment and dedication to the learning process.Assessment and Certification:• To complete the program, participants must complete all assessments, including practical exams, quizzes, and written assignments.• A minimum passing score of 80% is required for program completion. Participants who do not meet this standard may be offered remedial training at the instructor's discretion.Code of Conduct:• Participants must always adhere to a professional code of conduct and respect instructors, peers, and workplace environments.• Any harassment, discrimination, or disruptive behavior will not be tolerated and may lead to immediate dismissalHealth and Safety:• Participants must undergo a health and safety briefing before practical training. This will include instructions on properly using personal protective equipment (PPE) and an overview of emergency procedures.• Participants must adhere strictly to all health and safety guidelines to ensure a safe working environment for themselves and others.Employment Opportunities:• WCB will offer at least one job position to a participant in each graduating class of the SkillBridge program. Acceptance of this employment offer is not required. Participants are free to explore and pursue other opportunities.Support and Resources:• Throughout the program, participants can access a mentor or instructor for guidance and support. The mentor will provide feedback on performance and help address any challenges encountered during training.• Learning doesn’t stop at the end of the day. We understand that mastering the skills of meat processing takes time and practice. That’s why we provide professional mentorship for at least one year after program completion.Termination Policy:• The training provider reserves the right to terminate a participant’s enrollment for failure to comply with the terms and conditions, including but not limited to poor performance, misconduct, or non-compliance with safety protocols.