STAFF POSITION MANAGEMENT FORM
Date Submitted: to be completed by HR
Exempt/Nonexempt: to be completed by HR
1) This form must be submitted by the BUSINESS MANAGER via email to Compteam@nd.edu.
2) If an ACADEMIC UNIT , please also copy Nancy Horvath when sending this form.
4) If completing form for a NEW TEMP POSITION , only 'Approval and Funding' tab required.
3) The date and time of the email will be considered the SUBMISSION DATE .
Type of Position Request: (choose one)
Review Existing Position If existing, enter position number:
Key Contact: Phone #:
Employing Org #: Employing Org Name:
Proposed Working Title: Supervisor Name:
Comparable Positions: Supervisor's Working Title:
Supervisor's Career Stream and
- click box for dropdown arrow -
POSITION SUMMARY STATEMENT: (type text below)
Responsible for the cutting, smoking and marinating of a variety of different forms of proteins. Provides the meat supply to food service
units/specialty cut to catering events following exact cutting specifications. Assists in the purchasing of meats.
ESSENTIAL DUTIES AND RESPONSIBILITIES: (in descending order of time spent) % of Time
Responsible for the cutting, smoking and marinating of a variety of different forms of proteins.
1. Provides the meat supply to food service units/specialty cut to catering events following exact cutting 55%
specifications. Assists in the purchasing of meats.
Packages and Stores Meat Products: Maintains proper storage and handling of fresh meats, including:
wrapping, bagging, boxing. Dates and labels products appropriately. Rotates and checks product
daily for wholesomeness, makes recommendations for slow moving inventories. Stores finished meat
products in freezer, checks items to make sure proper freezing of fresh cut product is maintained.
Cleaning and Maintenance of Mechanical Equipment: Maintains equipment following guidelines for
3. sanitation and operation of all meat shop equipment. Proper handling and sanitation for daily 10%
Receives incoming meat products: Inspects incoming meat from vendors for quality, checks product
received to invoices for correctness from order and refers discrepancies to management.
Assists with issues of meat product: Helps with pulling fresh and frozen meat product when
necessary. Works with Food Service Support Facility drivers for correctness of out going orders.
Assists in reviewing orders, production scheduling, acoounting for production reporting and meat
Total of all percentages
should equal 100%
Choose the statement that best describes the type of problem solving the position is routinely responsible for:
- Problems have set solutions clearly defined by policy, guidelines and/or supervisor.
Choose the statement that best describes the impact of the typical actions or decisions made in this job:
- click box for dropdown arrow -
Please provide an explanation of decisions made: Please provide an explanation of the impact of decisions made:
Example: Increase the number of incoming freshman Impacts the number of faculty, housing capability, number of courses offered
Catering calls for advice on what meat product to use for a large Butchers communicate with coordinator and recommend availability of cuts and
event. current market costs on products.
POLICY DEVELOPMENT AND CHANGE:
Choose the statement that best describes the level of policy and development and change responsibility in this job:
- Interprets and executes policy and procedures only.
Provide an example of this position's policy development and change responsibilities: (type text below)
Choose the statement that best characterizes the position's responsibilities for providing functional guidance or direct supervision over others:
- Has no authority or responsibility for the supervision of staff.
If the position has responsibility for supervision , please fill out the following:
Direct Reports (# of employees reporting Indirect Reports(# of employees
directly to position) reporting to the direct reports)
Name: John Glon
Working Title: General Manager, FSSF
Name: Todd Hill
Working Title: Operations Manager, FSSF
This Position Other Titles Reporting To Supervisor
A. Name: Various
Working Title: Butcher
A. Working Title: Kitchen Associates
B. Name: Various
B. Working Title: Service Associates
C. Name: Various
C. Working Title: Storekeepers
Direct Reports To This Position
A. Working Title:
B. Working Title:
C. Working Title:
** Alternative - you may send an organization chart as an email attachment.
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS:
List any hazardous conditions or physical demands required by this position: (type text below)
Exposed to cold, wet environment during working hours. Works with dangerous equipment.
OVERSIGHT AND DIRECTION:
Choose the statement that best captures the degree of independence under which this position operates:
- Receives moderate to limited supervision working from objectives set by supervisor. Employee organizes and carries out most assignments in
accordance with standard practices, instructions or previous training. Employee handles some unusual situations independently.
MINIMUM QUALIFICATIONS REQUIRED TO PERFORM THE JOB:
Education: One year certificate or training from college or technical school
Experience: 1 to 2 years
Degree Required: Formal meat cutting experience is required
Operation of meat cutting equipment, lock out tag out training, complete knowledge of the North American Meat
Experience/Skills Required: Processor Meat Buyers Guide
Duties as assigned by supervisor(s). The butchers are skilled trademen that are independent but report to managers
when necessary. They are the experts in the field of meat products and are used as conultant for such purposes.
Please complete 'Approval and Funding' tab before submitting to compensation.
Form Date 4/12/2011