Duties and Responsibilities Customer Service & Sales Support

• Maintains an enthusiastic atmosphere focused on fast and friendly customer service.

• Assists customers with product suggestions, special orders, and food preparation recommendations.

• Engages in suggestive selling using telephone, in‑store intercom, and one‑on‑one interactions.

Meat Cutting, Production & Display

• Trims, cuts, wraps, trays, and displays meat and seafood products according to company standards.

• Builds and maintains meat and seafood displays; rotates stock and removes outdated or spoiled items.

• Implements proper product preparation, cutting, trimming, and packaging techniques.

• Ensures all product temperatures are maintained throughout preparation, display, and storage.

• May oversee operation and maintenance of the meat cooler, freezer, and butcher block.

Sanitation, Safety & Department Maintenance

• Maintains cleanliness, sanitation, and professional appearance of the work area, equipment, and department.

• Ensures compliance with safety protocols, retail labeling laws, federal/state regulations, and company code‑dating policies.

• Ensures all products are properly signed, priced accurately, and compliant with Country of Origin Labeling (COOL).

Staff Leadership, Training & Development

• Schedules, supervises, trains, and assigns duties to department employees.

• Provides training on sales procedures, store policies, record‑keeping, and product handling.

• Identifies and develops employees with high potential for advancement.

• Possesses working knowledge of duties performed by all department staff.

Operations, Planning & Reporting

• Assists with planning daily department operations and monitoring production processes for efficiency and profitability.

• Understands and executes all opening and closing department procedures.

• Assists in preparing sales and inventory reports; participates in physical inventory conducted every four weeks.

• Accurately maintains and monitors required logs and documents, including:

• Daily log sheets

• Production charts

• Meat Grinding Logs

• Sales and labor reports

• Other required paperwork and department records

Inventory Management & Stocking

• Controls inventory levels to maintain adequate product quantity, quality, and freshness.

• Follows division directives for inventory levels; stocks and rotates product.

• Maintains and organizes the meat cooler, ensuring proper storage conditions.

• Enforces correct code‑dating for all department products.

Receiving, Quality Control & Compliance

• Performs receiving duties, including breaking down loads, verifying invoices, inspecting quality, reporting shortages, stocking, and rotating product.

• Follows all temperature, storage, and packaging guidelines.

• Ensures all administrative documentation related to receiving and product handling is accurate.

Equipment Use & Product Handling

• Operates department equipment safely and correctly, including:

• Pallet jacks

• Hand trucks

• Scissors, knives, safety cutters

• Meat grinder, saw, saw blades, and cuber

• Ensures equipment is maintained and used in alignment with safety standards.

Shrink Control & Cost Management

• Controls shrink and cost through proper product handling, rotation, cutting standards, and inventory management practices.