Purpose

The Butcher Block Supervisor oversees daily fresh meat service operations, ensuring high standards of product quality, food safety, merchandising, and customer service. This role leads service counter associates, supports production and sales goals, and maintains compliance with company and regulatory standards.

Key Responsibilities

• Supervise daily Butcher Block operations, including service counter, cutting, wrapping, and case presentation
• Ensure fresh meat quality, proper trimming, cutting, labeling, and rotation standards
• Maintain full, attractive service cases and ensure strong in‑stock conditions
• Support ordering, inventory control, and shrink reduction efforts
• Execute promotions, seasonal programs, and value‑added meat offerings
• Ensure accurate pricing, signage, and weight/label compliance

Leadership & Team Management

• Train, coach, and develop Butcher Block and service meat associates
• Assign daily tasks and monitor workflow for productivity and quality
• Lead by example in customer engagement, food safety, and professionalism
• Provide real‑time feedback and support performance accountability
• Act as department lead when the Meat Manager or Assistant Meat Manager is absent

Customer Service

• Deliver personalized, knowledgeable service at the meat counter
• Assist customers with product selection, cuts, cooking guidance, and special orders
• Resolve customer questions or concerns promptly and professionally

Operational & Safety Standards

• Ensure compliance with food safety, sanitation, temperature control, and handling procedures
• Maintain cleanliness, organization, and equipment readiness (saws, grinders, slicers)
• Follow all company policies, safety rules, and asset protection procedures
• Support inspection readiness and corrective actions as needed

Qualifications

• Previous meat, butcher, or food service experience required
• Supervisory or lead experience preferred
• Strong communication, organization, and attention‑to‑detail skills
• Ability to work flexible schedules, including weekends and holidays
• Ability to lift, cut, stand, and work in cold environments

Working Conditions

• Cold food production and service environment
• Fast‑paced, hands‑on role involving sharp tools, heavy lifting, and extended standing