Duties and Responsibilities

• Maintains an atmosphere of enthusiastic customer awareness with a strong emphasis on fast, friendly customer service.

• Assists customers by making product suggestions, filling special orders, and offering food‑preparation recommendations.

• Engages in suggestive selling and other sales techniques via telephone, in‑store intercom, and direct customer interaction.

• Assists with planning daily operations and monitoring production processes in accordance with company procedures and profitability goals.

• Trims, cuts, wraps, trays, and displays meat products. Builds meat and seafood displays; rotates and removes outdated or spoiled products. Maintains department and work‑area cleanliness.

• Implements effective promotional and seasonal displays. May be responsible for operation and maintenance of the meat cooler, freezer, and butcher block.

• Follows and maintains department standards for handling quick‑sale items and fresh products.

• Assists with ensuring trim specifications and cutting standards are followed. Ensures proper temperatures are maintained during all phases of meat preparation, display, and storage.

• Helps schedule, supervise, train, and assign duties to department employees.

• Possesses specific knowledge of duties performed by all department employees.

• Understands all opening and closing procedures for the department.

• Trains employees on store policies, sales procedures, and recordkeeping requirements.

• Maintains working knowledge of company policies and guidelines outlined in the Albertsons/Tom Thumb Employee Handbook.

• Ensures proper code‑dating procedures are enforced for all products.

• Assists with preparing sales and inventory reports; participates in physical inventory every 4 weeks.

• Controls shrink and departmental costs.

• Assists with controlling inventory to ensure adequate product quantity, quality, and freshness. Maintains stock levels per division directives; stocks, rotates, and organizes the meat cooler.

• Uses and operates meat‑department equipment including knives, scissors, pallet jacks, hand trucks, grinders, saws, saw blades, cubers, and safety cutters.

• Assists with completing and monitoring required documentation including daily log sheets, Production Charts, Meat Grinding Logs, sales and labor reports, and additional logs.

• Performs receiving duties such as breaking down loads, verifying invoices, checking quality, reporting shortages, stocking, and rotating product.

• Adheres to product temperature, storage, and packaging guidelines; completes administrative paperwork and maintains accurate department records.

• Ensures proper temperature levels are maintained for all products.

• Ensures accurate product signing, pricing, and compliance with COOL (Country of Origin Labeling), retail labeling laws, and company/state/federal regulations.

• Complies with all workplace safety rules and regulations.

• Ensures safety, sanitation, and cleanliness of the sales floor, work area, cutting room, freezer, cooler, equipment, and displays—including code‑date compliance.

• Implements emergency procedures for equipment or software malfunctions.

• May participate in sales meetings and communicates sales goals, performance, and opportunities to staff.

• Complies with company grooming and dress code standards.

• Performs all responsibilities safely, accurately, and with honesty and integrity.

• Performs additional duties as needed.

Skills and Physical Requirements

• Strong communication and interpersonal skills with the ability to maintain a professional demeanor with customers and coworkers.

• Good understanding of overall company practices and Meat Department policies and procedures.

• Ability to frequently reach, lift, and maneuver items up to approximately 60 lbs; frequent bending, stooping, and reaching required.

• Ability to push and pull fully loaded hand trucks and pallet jacks; performs repetitive arm movements for preparing, packaging, and displaying products.

• Requires manual dexterity and strong eye‑hand coordination.

• Mental alertness required to ensure the safe and accurate completion of tasks.

• Knowledge of basic math, weights and measures, product varieties, perishability, product handling, sanitation, labeling, and department procedures.

• Operates telephones, pallet jacks, hand trucks, knives, scissors, grinders, cubers, saws, saw blades, and safety cutters; uses cleaning equipment and supplies.

• Uses computer software and electronic ordering systems.

• May be required to work nights, weekends, and holidays; schedule may vary. Good attendance is essential.

• Exposure to hazardous equipment and work aids exists.

Work Environment

• Primarily works in a temperature‑controlled environment.

• Frequent exposure to refrigerated conditions (around 35°F).

• Occasional travel, including overnight travel, may be required.