Duties and Responsibilities Customer Service & Sales Maintain a friendly, engaging, and customer‑focused atmosphere within the department. Assist customers with product selections, special orders, and preparation suggestions. Practice suggestive selling techniques to increase department sales. Address customer concerns promptly and professionally. Product Handling & Merchandising Cut, trim, wrap, and prepare meat products according to company standards. Assist with building attractive meat and seafood displays that drive sales. Rotate stock regularly and remove outdated or unsellable product. Ensure all product meets freshness, quality, and safety expectations. Maintain proper signage, labeling, and price accuracy. Operational Support Support the daily planning and execution of production schedules and department workflow. Help manage and maintain adequate inventory levels through ordering, receiving, and rotation. Monitor shrink, waste, and product handling to support profitability. Assist with completing required logs, reports, and documentation. Follow established opening and closing procedures. Team Leadership Provide direction to department staff in the absence of the Meat Manager. Support training of new team members on cutting practices, sanitation, safety, and customer service. Assign tasks, guide productivity, and model department standards. Promote teamwork, communication, and a positive work environment. Food Safety, Equipment & Compliance Uphold all food safety standards, sanitation procedures, and health code regulations. Ensure proper temperatures are maintained in coolers, cases, and preparation areas. Operate cutting tools and equipment safely, including knives, saws, grinders, and wrapping systems. Report equipment issues promptly and assist with routine maintenance checks. Follow all company policies, dress code expectations, and safety requirements. Other Duties Perform additional responsibilities as assigned by store or department leadership. Step into the Meat Manager role when needed, ensuring continuity of operations. Skills and Physical Requirements Strong customer‑service orientation with clear, professional communication skills. Knowledge of meat cuts, preparation techniques, handling standards, and merchandising practices. Ability to lift up to 60 lbs regularly and to bend, reach, stoop, and stand for extended periods. Comfortable using knives, saws, grinders, and related equipment safely. Strong attention to detail with the ability to follow procedures accurately. Ability to work a flexible schedule including evenings, weekends, and holidays. Solid math and organizational skills for ordering, production planning, and labeling. Reliable, self‑motivated, and able to work independently or as part of a team. Work Environment Cold‑temperature working conditions inside coolers, freezers, and prep rooms. Fast‑paced environment requiring consistent attention and physical stamina. Frequent handling of raw meat products, packaging materials, and cleaning chemicals.