Part Time Meat 2nd Shift-166355

POSITION TITLE: Meat CutterACCOUNTABLE TO: Meat ManagerPRIMARY OBJECTIVETo provide cutting, preparation and stocking for the meat and seafood department and to ensure a positive shopping experience for customers.NATURE AND SCOPEPrimary emphasis in position is to meet daily production needs and quality standards in meat and seafood cutting and preparation to ensure maximum department sales, product availability and provide high level of customer service. This position requires ongoing customer interaction, providing prompt, courteous service, knowledge of retail cutting techniques, food safety regulations, ongoing heavy lifting, standing, operation of meat equipment, exposure to cold temperatures and wet surfaces, judgment/decision making, memorization, and reading. Position functions and work hours may vary according to business needs. Assignments and work direction provided by Meat Manager or person in chargeESSENTIAL POSITION FUNCTIONS1. Assist customers and ensure proper service levels and courtesy from all associates- Greet customers- Answer customer questions; provides product sampling and suggestive selling- Answer meat and seafood telephone calls promptly- Perform price checks- Exchange product when necessary- Bring customers to location of item, when needed- Assists with special ordersFunctional RequirementsFrequent: Physical – lifting/carrying to 50 lbs., equipment operation (meat slicer and scale, intercom, telephone) reaching, standing, walking, and turningMental -Good judgment is required for this position as there may be times when direct supervision may not be immediately available.Occasional: Physical – lifting/carrying over 50 lbs., equipment operation (calculator)squatting, stooping/bending and walking2. Maintain meat and seafood cases- Pull outdated product and properly rotates- Restocks as needed to maintain maximum selection- Follows merchandising plan- Clean cases and sales floorFunctional RequirementsFrequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, walking, squatting, reaching, stooping, bending, equipment operation (racks)Mental – reading, judgment/decision making, memorizationEnvironmental – extended exposure to cold temperatures and wet surfacesOccasional: Physical – equipment operation (forklift)Mental – math3. Perform meat and seafood cutting and preparation- Follow safe food handling and preparation processes- Follow daily cutting lists and completes work in allotted time- Demonstrate proficiency in sawing, boning, cutting, trimming, grinding, weighing, traying and wrapping techniques and equipment- Maintain stores quality and trim standards- Clean and sanitize all equipment usedFunctional RequirementsFrequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, squatting, reaching, stooping/bending, equipment operation (racks)Mental – reading, judgment/decision making, memorizationEnvironmental – exposure to cold temperatures and wet surfacesOccasional: Physical – equipment operation (forklift) equipment operation (meatgrinder, cuber, bulker, meat mixer, patty machine, tenderizer, pressurewasher) and climbing laddersMental – math4. Clean and sanitize equipment, cases, work area and sales floor- Break down equipment according to procedures- Continuously monitor area and sales floor for cleanliness- Utilize personal protective devices (rain suit, over boots, chemical splash goggles, metal mesh gloves, chemical resistant gloves) as instructedFunctional RequirementsFrequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, squatting, reaching, stooping/bending, equipment operation (racks)Mental – reading, judgment/decision making, memorizationEnvironmental – exposure to cold temperatures and wet surfacesOccasional: Physical – equipment operation (forklift) equipment operation (meatgrinder, cuber, bulker, meat mixer, patty machine, tenderizer, pressurew sher) and climbing laddersMental – math5. Assist in ordering and receiving meat and seafood shipments- Order to maintain appropriate stock levels as assigned- Ensure orders are placed within allotted time- Maintain familiarity with movement of key items to ensure a minimum of over or under stock- Verify product with invoice- Ensure product meets quality standards; checks product for freshness and damage- Ensure receiving record and drop sheet book are properly maintained- Keeps cooler properly rotated and organized- Ensure processing of shop back, damaged goods and maintaining damage records- Ensure product properly datedFunctional RequirementsFrequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., reaching, turning, squatting, stooping, bending, equipment operation (forklift, pallet jack, flatbed)Mental – judgment/decision making, reading, writing, memorization6. Follow all store and department policies and procedures.Functional RequirementsFrequent: Physical – walkingMental – judgment/decision making, reading, writing, social skills/verbalInteraction and memorization7. Perform other duties as assigned or delegatedNote: Within each essential functional requirement, “Frequent” represents approximately 15% of the work shift or at least ten repetitions per work shift. “Occasional” represents approximately less than 15% of the work shift or fewer than 10 repetitions per work shiftManagement retains the discretion to add or to change the position functions at any time.Position functions may…Equal Opportunity Employer – minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity