Lead Butcher at Pullman Market – San Antonio, Texas

Position Summary:

The Lead Butcher helps lead the Meat and Seafood departments to meet company goals and standards in terms of sales and service. The Lead Butcher helps plan, track, and execute departments' daily productivity opening and closing. Directly reports to the Market Director of Butchery. Directly supervises Butchers, Clerks and Fishmonger teams.

Operational Responsibilities:

• Inspects the Butcher area regularly to ensure compliance with all programs, rules, and standards.
• Spends time at the sales counter and proactively builds relationships with guests.
• Replenishes products in the meat and seafood display cases while holding a high standard of presentation.
• Focus on closing and opening, speed and cleanliness.
• Active role in development of the display case sets adapting from daily to seasonal changes.
• Be responsible for the overall quality of the inventory and respond with changes quickly.
• Contribute to a high morale by being respectful and maintaining a positive mental outlook.
• Work at a quick, efficient, and safe pace during your shift. Ensure the entire team is doing the same.
• Utilize strong verbal and non-verbal communication to communicate standards and expectations to your team.
• Hold high standards for yourself regarding cleanliness and productivity.
• Mentor Butchers, Fishmongers and Clerks on how to lead and develop skills they will need for their next position.
• Set standards for Department cleanliness and organization, the flow of production and communicating during operating hours.
• Maintain department cleanliness and organization and help run deep deep cleans.

Personal Requirements:

• Be an ambassador for the company and maintain professionalism in and outside of work.
• Strong butchery skills and attention to detail.
• Positive attitude and ability to maintain high morale.
• Effective communication skills, both verbal and non-verbal.
• Ability to work collaboratively in a fast-paced environment.
• Professionalism and commitment to representing the company.
• Ability to work efficiently and safely during shifts.
• Texas Food handler and TABC certification.

Working Conditions:

• A typical work week for this position is 45-55 hours. Hours may vary if manager must fill in for their employees or if emergencies arise.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance
• 50% discount at all ERHG Restaurants
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000