Meat Cutter

• LEARN & UNDERSTAND COMPANY POLICIES & SAFETY STANDARDS

• PROPER RECEIVING, HANDLING & STORING OF MEAT

• TEMPERATURE CONTROLS (HOW & WHY)

• UNDERSTAND PRICE BOOK & AD PLANNER BULLETINS

• KNOW WRAPPING AND WEIGHING STANDARDS, BE FAMILIAR WITH PRODUCT IDENTIFICATION PLU / UPC

• BE SKILLED WITH THE SAFE USE OF ALL EQUIPMENT

• BE FAMILIAR WITH FRESHNESS / CODE DATING

• KNOW DATED PRODUCT PULL POLICIES

• UNDERSTAND COMPANY POLICY FOR RECORDING OF REDUCED PRODUCTS ON KNOWN LOSS REPORTS.

• BE SKILLED AT CUTTING, TRIMMIMG, TRAYING, AND PRESENTATION OF FRESH MEATS. COMPLY WITH GREER’S SET STANDARDS (CUTTING LISTS AND WHY THEY ARE IMPORTANT)

• BE FAMILIAR WITH GROUND BEEF PROGRAM, GRINDING, HOLDING PROCEDURES AND THE HANDLING OF FRESH TRIM INCLUDING BONING STANDARDS LEAN TO FAT RATIO ETC.

• UNDERSTAND MERCHANDISING FOR PROFIT (REFER TO AD PLANNER)

• KNOW HOW TO FILL & ROTATE ALL MEAT CASES (HOW & WHY)

• UNDERSTAND CUSTOMER SERVICE AND COMPANY REQUIREMENTS

• KNOW QUALITY AND GRADE OF ALL PRODUCTS

• KNOW SPACE ALLOCATION AND LOCATION AND UNDERSTAND WHY

• KNOW PROPER CLEANING AND SANITIZING KNOW HOW, WHY AND RESULTS

• KNOW PROPER SIGNING OF PRODUCTS UNDERSTAND WHY AND RESULTS

• KNOW PRODUCT USAGE (BEST COOKING METHOD FOR EACH CUT, USE CORRECT IDENTIFICATION & RECEIPE LABELS)

• LEARN & UNDERSTAND MERCHANDISING/CROSS MERCHANDISING

• UNDERSTAND MEAT VARIETY

• LEARN & UNDERSTAND SUPERMARKET MATH