Meat Cutter

Description

Job Summary

Cuts and prepares meat products as prescribed by company standards to stimulate the growth of the business while meeting customer requirements, ensuring excellent customer service, maximizing profits and minimizing shrink.

Supervisory Responsibilities

None

Responsibilities

• Adheres to all local, state and federal health and civil code regulations.

• Follows approved procedures for receiving, weighing, and breaking down meat products.

• Prices and displays products in cases as directed by Team Leader or First Cutter.

• Reports customer feedback to identify areas needing improvement.

• Provides customers with prompt and courteous service or assistance.

• Assists in wrapping and labeling product as required.

• Assists in receiving and unloading products; verifies items listed on vendor invoices are all delivered; checks products for quality, count, weight, and condition.

• Stocks display cases and ensures proper rotation of products, takes finished products to refrigerated storage or shelf areas, maintains organized cooler.

• Handles damaged and spoiled products according to company policy and assists in controlling shrink.

• Performs other duties as assigned

Working Conditions

Works in a non-smoking store with daily exposure to store activities and equipment used in meat department. Exposure to cold temperatures in cooler, cutting room and freezer.

Equipment Operated

• Compactor

• Knife

• Bailer

• Pricing gun

• Personal Computer

• U-boat

• Push Cart

• Ordering Machine

• Sausage Stuffer

• Trash Compactor

• Grinder

• Slicer

• Wrapping equipment

• Cuber

• Ice Machine

• Meat Scraper

• Saw

• Scale

Dimensions And Motivators

• Action Oriented

• Attention to Detail

• Patience

• Teamwork

• Customer Service

• Listening

• Verbal Communication

• Tolerance for Stress

• Initiative

• Integrity & Trust

• Professional Conduct

• Managing Diversity

• Motivating Subordinates & Others

• Fair Conflict Management

• Delegation & Follow-up

• Analysis & Decision-making

• Coaching

• Planning & Organizing

Requirements

Education And Experience (E = Essential D = Desired)

• (E) High school education or equivalent
• (E) 2-5 years experience in meat operations
• (E) 2 years in a retail environment

Knowledge, Skills, Abilities

• Knowledge of entire meat department operations

• Demonstrated ability to plan, organize, direct and control

• Ability to read a profit & loss statement

• Computer skills

Physical Requirements

• Bending

• Carrying 100 lbs.

• Grasping

• Hearing (Auditory)

• Operating Equipment

• Standing

• Reading

• Reaching

• Walking

• Sight or Peripheral Vision

• Communication (Verbal)

• Writing

• Lifting 100 lbs.

• Telephone Usage

• Scheduling