Role and Responsibilities
Sanitation is responsible for ensuring the facility is properly cleaned & sanitized according to USDA standards. This includes ensuring all machines are broken down, walls & floors are properly cleaned. This position is a full time position with hours being from 9:00am until all closing/sanitation duties are completed - typically no later than 6:30, Monday through Friday (one day off during that time) and Saturdays 8am until all closing/sanitation duties are completed - typically no later than 4pm. This role requires long periods of standing and the ability to frequently lift 50 lbs. or more constantly throughout the day.
1. Prioritizes safety of self and others, quality of work and product and food safety and sanitation, efficiency of work and process. Understanding Efficiency is still a high priority.
2. Correctly label product made as well as accurate documentation of ground items.
3. Meat bundles/load outs: package & label packages. Gather all product from freezers/coolers and make sure all product goes out with customer and nothing is left in freezers.
4. Clean, stock & supply designated facility areas.
5. Carry out heavy cleansing tasks (i.e.: power washing floors, breaking down & cleaning machinery such as grinders, patty machine, etc.)
6. Notify management of occurring deficiencies of supplies, raw materials, or needs for repairs.
7. Deliver a high level of customer service through the achievement of all responsibilities listed.
8. Perform general maintenance of area (e.g., grease machines, ensure cleanliness of machines and knives, knife sharpening, etc.)
9. Other duties as assigned by team lead/management/owners.
Other responsibilities include:
- Follow company wide policies (i.e. Attendance policy)
- Assist in other departments as needed (i.e.: gring corner, bacon room, etc.)
- All full time positions receive two ten minute breaks and one hour lunch break
OUR STORY
Boone’s Butcher Shop is a family-owned and operated retail meat store, slaughterhouse and USDA inspected processing facility. Celebrating over 75 years in business, Boone’s started as a one-room operation in 1946. Luel Boone got started in the business almost by accident – he slaughtered a couple of hogs on his property for a local farmer and sent them to the local locker plant in town. He’d stumbled on a niche waiting to be filled.
After a while, the farmers started asking Luel to process their meat and his services were in high demand. The one-room operation soon became two rooms, and two rooms became three rooms, until he’d built a hodgepodge building of over a dozen additions.
Luel’s family was a great source for helping hands. His 6 daughters and son, Jerry, all worked in the business from the time they could push a broom. Jerry became a full-time butcher after graduating high school and took over the business from his father in 1979. He and his wife, Donna, and their two children, Allison and Matthew, manage the daily operations of the business to this day.
In April of 2004, most of Boone’s Butcher Shop was destroyed in a fire. Jerry and his family decided to rebuild the business. Over a year after the blaze destroyed the building, a new, modern facility opened in the same location. Boone’s mascot, the bull on the top of the building, survived the fire and returned to his rightful place on the new building.
Today, Boone’s Butcher Shop boasts over 3,000 square feet of retail space, full of fresh meats, cheeses, deli products, frozen foods and more. We cut and package our fresh meat here in our facility every day. We stock our store with freshly ground beef every morning and have a variety of homemade sausages available.
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