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• Trim, cut, wrap, tray and display meat products; build meat and seafood displays; rotate product and remove outdated or spoiled items; maintain department cleanliness.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.