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• Rotate stock regularly and remove outdated or unsellable product.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.