Career Opportunities

Central Meats is an Equal Opportunity Employer.

Current Positions Available:

Store Clerk / Customer Service - Looking for Customer Service help. Need someone that is capable of giving world class customer service on a daily basis. Someone that can handle a stressful environment and work well with other employees throughout the day. Click here to read a detailed description of the job.

Deli Clerk - Looking for a Deli Clerk that is comfortable slicing deli meats & cheeses for customers throughout the day. Someone that can give world class service and will go above and beyond with any customer. Click here to read a detailed description of the job.

We Look for Hard Working, Dedicated, People who take Pride in doing the job right the First Time. Good Attitude, Patience, Stress Tolerance. Work well with Tough Customers. If you think you have these Skills and Talents. Please fill in application.

These are just some of the benefits the Company provides for eligible employees each year.

401K S.E.P. Retirement Plan	Group Term Life Insurance
Sick Leave	Health Care/Hospitalization Insurance
Paid Holidays	Bereavement Leave
Paid Vacations	Personal Leave of Absence
Social Security	Discounts on Purchases
Workers' Comp. Ins.	Unemployment Compensation Insurance
Flexible Hours	Education Assistance

General Inquiries

To further explore any of the opportunities mentioned on this page, please send your r sum and salary history to the following address:

Central Meats
Human Resources Dept.
1120 Kempsville Road
Chesapeake, Virginia 23320

All materials will be kept in strictest confidence. Central Meats is an equal opportunity employer.

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Ingredients:
3.5 lb          Frenched Rack of Pork
1/4 C          Olive Oil
3 Cloves    Garlic
2 tsp          Salt
1 tsp          Ground Black Pepper
1 sprig       Rosemary, stem removed
1/2 tsp       Red Pepper Flake

Combine all the oil, garlic, salt, pepper, rosemary and red pepper in the blender and blend well for several minutes to form a paste. Coat the roast well in the marinade and allow to rest, covered in the refrigerator for at least 3 hours (overnight is best).

Preheat oven to 400 degrees. Place the roast, bones up, on a rimmed baking sheet and roast for approx 45 minutes. Reduce the heat to 300, and continue to cook until an instant read thermometer inserted into the center of the meat reads 155 degrees (approx 1.5 hrs - but go by the thermometer, not the time).

Remove from the oven and allow to rest, covered loosely with foil for 10-15 minutes. Slice into chops and serve.

Serves 4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team

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Career Opportunities