Samantha Mizer
Orofino
Summary
Talented butcher professional with background in assessing safety to develop, suggest and implement measures to boost safety standards. Focused on reviewing information and operations to oversee health and safety risks and procedures. Controlled in initiating new protocols and operational methods to correct safety issues, resulting in minimized workplace injuries and incidents. Proven track record in corrective action planning and hazard identification, ensuring compliance with regulations. Skilled in product inspection and inventory management, consistently delivering high-quality meat products while enhancing workplace safety standards.
Overview
6
6
years of professional experience
Work History
Butcher
Brown N Sons Meat Company
09.2024 - Current
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Adhere to safety and cleanliness standards and maintained equipment.
- Communicated and defended determinations on non-compliance issues and discussed plans for addressing non-compliance.
- Conducted regulatory oversight activities inside plants in relation to economic adulteration and misbranding for consumer protection.
- Verified that regulated establishments produced safe products and executed appropriate inspection methods.
- Analyzed onsite incidents and instituted precautionary measures to reduce risk and severity of workplace injuries.
- Reviewed company processes and suggested methods that would improve overall safety for employees.
- Monitored safety practices of new and existing employees.
- Participated in safety meetings by answering questions from staff members.
- Inspected work practices and procedures for compliance with company and federal regulations.
- Kept main work areas free of debris and obstacles that could cause falls and mishaps.
- Led employee training on safe usage of equipment.
- Oversaw manufacturing processes that adhered to product safety standards.
- Performed regular safety hazard assessments to reduce risks and promote positive behaviors.
- Observed, assessed and reviewed day-to-day operations and production to verify compliance with regulations for emissions and waste.
- Evaluated current safety program standards and program performance, identified trends and implemented corrective actions.
- Evaluated potential health hazards or possible damage from product misuse.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Wrapped meat produce to maintain quality, freshness and condition.
- Identified cuts of meat, grading and pricing accordingly.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Promoted new meat options to offer customers unique and appealing choices.
- Placed orders for supplies and raw materials to keep necessary items available.
- Packaged and labeled meat items in preparation for sale to customers.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Adjusted machine settings to accommodate different cuts of meat.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Collaborated with suppliers to obtain high-quality products and meet customer needs.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Prepared and cooked meat products to provide customers with samples and test product quality.
- Cut meats to customer specifications and answered questions about specialty products.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- De-boned and ground meat to prepare cuts and portions for sale.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Received and inspected meat deliveries to verify quality and safety of products.
Butcher
Sonnen Meats
11.2019 - 08.2024
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Adhere to safety and cleanliness standards and maintained equipment.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Wrapped meat produce to maintain quality, freshness and condition.
- Identified cuts of meat, grading and pricing accordingly.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Promoted new meat options to offer customers unique and appealing choices.
- Placed orders for supplies and raw materials to keep necessary items available.
- Packaged and labeled meat items in preparation for sale to customers.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Adjusted machine settings to accommodate different cuts of meat.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Collaborated with suppliers to obtain high-quality products and meet customer needs.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Prepared and cooked meat products to provide customers with samples and test product quality.
- Cut meats to customer specifications and answered questions about specialty products.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- De-boned and ground meat to prepare cuts and portions for sale.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Received and inspected meat deliveries to verify quality and safety of products.
- Administered safety tests to assess machinery and equipment and determine potential faults or issues needing repair.
- Reviewed standard operating procedures against optimal safety standards to verify company conformance and employee adherence with policies.
- Created and deployed risk and injury avoidance techniques and emergency protocols in coordination with company leaders.
- Scrutinized construction activities for personnel safety and regulatory compliance.
- Instructed employees on OSHA standards.
- Trained company employees in safety procedures and provided in-depth documentation for review.
- Completed workplace safety and hazard inspections.
- Offered staff coaching on observed at-risk work habits to minimize accidents and increase workplace safety.
- Evaluated potential hazards or damage that could occur from product misuse.
- Recommended procedures for detection, prevention and elimination of product hazards.
- Assessed overall company safety, identified areas in need of improvement and spearheaded changes to protect personnel.
- Drove internal policies on operations and safety to minimize costs and risks by safeguarding property, equipment and employees.
- Communicated and defended determinations on non-compliance issues and discussed plans for addressing non-compliance.
- Analyzed onsite incidents and instituted precautionary measures to reduce risk and severity of workplace injuries.
- Reviewed company processes and suggested methods that would improve overall safety for employees.
- Monitored safety practices of new and existing employees.
- Participated in safety meetings by answering questions from staff members.
- Kept main work areas free of debris and obstacles that could cause falls and mishaps.
- Oversaw manufacturing processes that adhered to product safety standards.
- Performed regular safety hazard assessments to reduce risks and promote positive behaviors.
- Observed, assessed and reviewed day-to-day operations and production to verify compliance with regulations for emissions and waste.
- Evaluated current safety program standards and program performance, identified trends and implemented corrective actions.
- Evaluated potential health hazards or possible damage from product misuse.
Education
High School Diploma -
Duchesne High School
Duchesne, UTSkills
- Corrective action planning
- Pest control
- Documentation review
- Hazard identification
- Product inspection
- Policy enforcement
- Staff training and mentoring
- Performance improvement monitoring
- Safety risk assessment
- Accident reporting
- Personal protective equipment
- Company policy compliance
- Accident prevention
- Meeting participation
- Workplace inspections
- Storage temperature monitoring
- Safety practices
- Waste reduction
- Inventory processing
- Following regulations
- Sanitation procedures
- Recordkeeping and bookkeeping
- Safe food handling
- Food safety oversight
- Sanitation practices
- Food safety
Timeline
Butcher
Brown N Sons Meat Company
09.2024 - Current
Butcher
Sonnen Meats
11.2019 - 08.2024
High School Diploma -
Duchesne High School