Duties and Responsibilities

Maintain an atmosphere of enthusiastic customer awareness with a focus on fast, friendly customer service. Assist customers by making product suggestions, filling special orders and offering food preparation ideas. Engage in suggestive selling through phone, intercom announcements and direct customer interaction. Plan daily department operations; monitor production processes in alignment with company procedures and profitability goals. Trim, cut, wrap, tray and display meat products; build meat and seafood displays; rotate product and remove outdated or spoiled items; maintain department cleanliness. Implement promotional and seasonal displays; may oversee operation and maintenance of the meat cooler, freezer and butcher block. Follow and maintain department standards for handling quick‑sale items. Perform cutting tests on meat products to monitor profitability. Ensure trim specifications and cutting standards are followed; ensure proper temperatures are maintained during preparation, display and storage. Schedule, supervise, train and assign duties to department employees. Monitor employee productivity and evaluate overall performance. Schedule staff to ensure adequate department coverage and service levels. Maintain thorough knowledge of duties performed by all department employees; oversee cutting, grinding and wrapping of fresh meat products. Understand and enforce opening and closing procedures. Train employees on store policies, sales techniques and record‑keeping requirements. Identify and train employees with high potential for advancement. Maintain working knowledge of company policies and guidelines as outlined in the Employee Handbook. Initiate personnel actions including interviews, transfers, promotions and disciplinary actions. Prepare sales and inventory reports; conduct physical inventory every 4 weeks. Control inventory to ensure adequate quantity, quality and freshness; maintain inventory levels per division directives; stock and rotate products; organize the meat cooler. Control shrink and manage departmental costs. Implement correct product preparation techniques. Operate equipment including pallet jacks, hand trucks, scissors, knives, safety cutters, grinders, saws, saw blades and cubers. Complete, maintain and monitor required paperwork and logs including daily log sheets, Production Charts, Meat Grinding Logs and Sales and Labor reports. Perform receiving duties including breaking down loads, verifying invoices, inspecting quality, reporting shortages, stocking and rotating product. Adhere to temperature, storage and packaging guidelines; process administrative paperwork and maintain accurate department records. Ensure product temperatures are maintained properly; ensure accurate pricing, signage and Country of Origin Labeling (COOL). Comply with retail labeling laws, federal/state regulations and company code‑dating policies. Follow all workplace safety rules and regulations. Maintain safety, cleanliness and sanitation of the sales floor, work areas, freezer, cooler, equipment, cutting room and display areas. Implement emergency procedures during equipment or software malfunctions. Attend and participate in sales meetings; communicate sales goals, performance updates and opportunities to department staff. Comply with and enforce company grooming standards and dress code. Perform all duties safely, accurately and with honesty and integrity. Perform other necessary and assigned duties.

Skills and Physical Requirements

Strong communication and interpersonal skills with the ability to maintain professionalism with customers and coworkers. Basic knowledge of perishability, seasonality, proper conditioning, handling and sanitation of meat products. Good understanding of company practices and Meat Department policies and procedures. Ability to lift, move and maneuver items up to 80 lbs; frequent bending, stooping and reaching required. Ability to push and pull fully loaded hand trucks and pallet jacks; repetitive arm movements required when preparing and displaying products. Manual dexterity and strong hand‑eye coordination required. Mental alertness required to ensure safe and accurate work. Basic math skills and knowledge of weights and measures. Knowledge of product variety, perishability, handling, sanitation, labeling and department procedures. Ability to operate telephones, pallet jacks, hand trucks, knives, scissors, safety cutters, grinders, saws, saw blades, cubers and cleaning equipment. Ability to operate computer software and electronic ordering devices. Ability to work nights, weekends and holidays with a flexible schedule; strong attendance required. Exposure to potential hazards associated with department equipment and tools.

Work Environment

Work performed primarily in a temperature‑controlled environment. Frequent exposure to refrigerated conditions (around 35°F). Occasional exposure to freezer temperatures. Some travel may be required, including overnight travel.