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6883 jobs found.
Employment Counselor (Sales Administration)
Responds to job seekers' inquiries, manages and coordinates company job listings, and provides application support and career advice in sales-related administrative roles.
Food Vinegar Manufacturing Worker
Food vinegar manufacturing workers handle processes from raw material selection to fermentation, aging, purification, and filling, producing safe and high-quality food vinegar.
Cafeteria Owner (Primarily engaged in customer service work)
A cafeteria owner primarily handles customer service for guests in a dining establishment, taking orders, serving food, handling payments, and more. They also manage overall operations such as shift scheduling, inventory control, and hygiene management.
Meat Grader
A professional who grades slaughtered livestock meat according to established standards, providing quality assurance and criteria for distribution prices.
Meat Processing Worker
A manufacturing job that cuts meat (beef, pork, chicken, etc.) into parts, performs processing such as trimming, slicing, mincing, and packaging. Hygiene management and quality maintenance are emphasized.
Processed Meat Product Inspector
A profession that conducts various inspections on processed meat products such as sausages, ham, and bacon regarding ingredients, hygiene, and quality to confirm safety and compliance with standards.
Meat Retail Clerk
A job responsible for processing, selling, customer service, and inventory management of fresh meat in supermarkets or specialty stores.
Meat Processing Plant Sorter
Specialized manufacturing worker who sorts meat after slaughter by parts in a meat processing plant, removes unnecessary parts, and performs packaging, etc.
Meat Processing Technician (Retort Food Manufacturing)
This occupation involves processing meat products through pre-treatment, seasoning, heat sterilization, and other steps to manufacture retort pouch foods. Mass production is carried out while ensuring quality and safety.
Meat Grading Inspector
Meat Grading Inspectors evaluate the meat quality of carcasses and cuts after livestock slaughter through sensory inspections and quantitative evaluations, assigning grades based on JAS standards and others. They perform quality assurance before market shipment, ensuring safe and high-quality meat is provided to consumers.