Job Specification: Knife Worker Assistant

🎯 Role Definition

The Knife Worker Assistant is a crucial support role within a food production or culinary environment, responsible for performing a variety of manual cutting and trimming tasks. This individual works under the guidance of senior knife workers, butchers, or supervisors to prepare raw food products—primarily meat, poultry, and fish—for processing, cooking, or sale. The role demands precision, a steady hand, and an unwavering commitment to safety and sanitation standards. As a foundational position, it offers an excellent opportunity to develop specialized skills in food handling and processing, paving the way for a career in the skilled culinary trades.

📈 Career Progression

Typical Career Path

Entry Point From:

General Production Worker
Kitchen Hand / Porter
Food Service Worker

Advancement To:

Senior Knife Worker / Trimmer
Butcher / Fishmonger
Production Line Lead / Supervisor

Lateral Moves:

Machine Operator (Food Processing)
Quality Control Technician

Core Responsibilities

Primary Functions

Utilize specialized knives and cutting tools to perform precise trimming of fat, cartilage, and other undesirable parts from primal cuts of meat, poultry, and fish.
Execute deboning procedures on various products with accuracy to maximize yield and maintain the integrity of the final product.
Follow detailed specification sheets to cut and portion raw materials into specific weights, sizes, or shapes as required for production or packaging.
Operate band saws, slicers, and other cutting equipment safely and effectively to break down larger pieces into manageable portions for further processing.
Visually inspect raw materials upon receipt and during processing for defects, bruises, or signs of spoilage, reporting any quality issues to the line supervisor immediately.
Accurately weigh and record portions using calibrated scales to ensure they meet strict product specifications and contribute to yield tracking and inventory control.
Maintain a high level of hand-eye coordination and manual dexterity while performing repetitive cutting, slicing, and trimming motions for extended periods.
Adhere strictly to all company and regulatory (e.g., USDA, HACCP, CFIA) food safety and sanitation guidelines to prevent cross-contamination and ensure product safety.
Sharpen, hone, and properly maintain knives and other cutting tools on a regular basis to ensure their effectiveness, extend their lifespan, and promote safe operation.
Work efficiently and at a consistent pace to meet established production targets and team deadlines without compromising on quality or safety standards.
Separate and sort different grades and cuts of product, placing them in designated bins, totes, or on conveyor belts for the next stage of processing.
Follow specific cutting patterns and techniques as demonstrated by senior staff to ensure product uniformity and consistency across all batches.
Handle and move raw meat, poultry, or fish products, which may involve lifting and carrying containers weighing up to 50 lbs throughout the facility.
Wear all mandated Personal Protective Equipment (PPE), including cut-resistant gloves, mesh aprons, sleeves, and non-slip footwear, at all times within the production area.
Adapt cutting techniques to various types of products and species, demonstrating the flexibility to move between different processing lines as production needs dictate.

Secondary Functions

Assist in the complete setup and breakdown of the production line, including preparing workstations with necessary tools, containers, and sanitizing solutions.
Participate actively in the daily cleaning and sanitization of all work surfaces, cutting boards, tools, and heavy equipment within the processing area.
Support inventory management by assisting with the receiving, inspecting, and proper storing of incoming raw material shipments in coolers or freezers.
Aid in the final packaging and labeling of finished products, ensuring all information regarding weight, date, and product type is accurate and legible.
Monitor the supply of materials at the workstation and communicate effectively with team leads or supervisors when replenishment of product or supplies is needed.
Rotate product in all storage areas according to First-In, First-Out (FIFO) principles to ensure optimal freshness and minimize potential waste.
Communicate clearly with team members and supervisors regarding production flow, quality concerns, and any observed safety hazards or potential risks.

Required Skills & Competencies

Hard Skills (Technical)

Basic Knife Handling: Foundational ability to safely hold, control, and use various types of industrial knives (e.g., boning, trimming, scimitar) with precision.
Knowledge of Food Safety Principles: A strong understanding of HACCP, GMPs (Good Manufacturing Practices), and sanitation protocols to prevent foodborne illness.
Equipment Operation: Ability to learn and safely operate basic processing equipment such as electronic scales, vacuum sealers, slicers, or grinders.
Product Identification: Capacity to distinguish between different types of meat, poultry, or fish and their corresponding basic cuts.
Tool Maintenance: Skill in sharpening, honing, and maintaining the condition of cutting tools to ensure optimal performance and operational safety.

Soft Skills

Exceptional Attention to Detail: Meticulousness in trimming and cutting to meet precise quality, aesthetic, and weight specifications.
Hand-Eye Coordination: Superior coordination is essential for making accurate, repetitive cuts safely and efficiently in a fast-paced environment.
Physical Stamina and Strength: Ability to stand for entire shifts, perform repetitive arm and hand motions, and lift/move heavy objects in a physically demanding role.
Resilience in Cold Environments: Capacity to work comfortably and effectively in refrigerated or cold temperature settings for extended periods.
Focus and Concentration: The ability to maintain a high level of concentration while performing repetitive tasks to ensure personal safety and product quality.
Teamwork and Communication: A cooperative attitude and the ability to collaborate with colleagues and communicate clearly with supervisors about production needs or safety issues.

Education & Experience

Educational Background

Minimum Education:

High School Diploma, GED, or equivalent practical experience in a related field.

Preferred Education:

Certificate from a vocational school or community college in culinary arts, meat cutting, or a related discipline.

Relevant Fields of Study:

Culinary Arts
Food Science

Experience Requirements

Typical Experience Range:

0 – 2 years in a relevant environment. This is an entry-level to early-career position where on-the-job training is provided.

Preferred:

Prior experience working in a food processing plant, butcher shop, fish market, or high-volume commercial kitchen is highly advantageous but not always required. A demonstrated understanding of food handling and safety protocols is a significant plus.