Cutting chicken is fun, but messy.
Carver (Former Employee) – San Diego, CA – May 18, 2016
Typical work day depends on whether or not if I was opening or closing as a carver. If I opened, I would prep the meat we sold at 7 a.m., meaning getting rid of excess fat and other things from raw chicken and begin cooking it early, after the ovens we use heat up enough. Then I would prepare some meatloaf and quarter up around 20-pound balls of turkey, usually from 4-6 balls. I also had to make sure my sandwich station had everything I needed like slicing tomatoes, having lettuce and condiments. When we opened at 11, I made would cut the turkey, meatloaf and chicken for what the order desired. I would do this until about 4 p.m. If I was closing I would continue on as I had after the store opened until about 9 - 9:30 p.m. and start cleaning the empty ovens as well as my carver station until it was cleaned and the water we use to help keep the meats warm is dumped. Once we closed at 10, I would start breaking everything down and putting away any unused meats back into our freezer, along with the sandwich stuff like the lettuce and tomatoes to be used the next. I would also de-bone every single piece of chicken that was left over, running up to 10 whole chickens to de-bone. After all the food was put away and my ovens cleaned, I would then wash my floors and clock out.
The workers I had were fun to work with and always had a positive outlook, even after a busy day. they were like my second family, since I knew almost everyone there.
Free Lunches, fun atmosphere, challenging work
Blood from raw meat, if your squeamish.