Meat Cutter
DEPARTMENT: Meat Department

REPORTS TO: Meat Manager

OBJECTIVE: Your responsibility is to assist in any way possible the total operation of the Meat Department. This responsibility includes the following of all company policies, budgets and operating procedures that apply to the Meat Department.

BASIC SCOPE: Your Meat Department is a vibrant extension of our total merchandising package and offers to our customer a fresh expressive outlook on the total store. It may be you and your department that will determine a customer's shopping preference.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Essential Job Duties:
1. Develop maximum customer relations through a friendly and courteous behavior.
2. Promote a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication.
3. Maintain good working relationships with other department managers with objective of improved sales storewide.
4. At all times remember that our success will be dependent upon our ability to work together.
5. Insure that proper receiving methods are used and that product is refrigerated immediately.
6. Capable of properly identifying, cutting and processing all types of meat according to company standards and guidelines.
7. Know and maintain knowledge of all meat items and be able to answer questions from customers about ingredients and preparation, ensure customer satisfaction as per company service level standards.
8. May be responsible for ordering and maintaining proper inventories of some products and supplies as directed by the Meat Manager.
9. Know proper receiving policy. Know and understand product invoices.
10. Know proper pricing procedures and how to operate wrapping machine in absence of Meat Wrapper.
11. Know and maintain all grinds as per company standards.
12. Capable of proper filling, rotating, arranging, and merchandising meat in display cases and storage coolers.
13. Be aware of and observe all rules and guidelines applying to the Meat Department as outlined by company policy and governmental regulatory agencies.
14. In the absence of the Meat Manager, you may be called upon to perform additional duties as directed by the Meat Manager or Store Manager.
15. Must be familiar with store layout, location of safety and emergency equipment.
16. Continually strive for growth and knowledge for future advancement.
17. Attend departmental, store and company meetings when requested.
18. Must be familiar with all company safety and accident prevention policies, report all accidents to the department manager, or in their absence, the Store Manager.
19. Comply with all company policies, programs and directives as specified in associate handbook.

Housekeeping/Maintenance:
1. Clean and sanitize areas of the Meat Department and equipment as directed by the Meat Manager.
2. Be knowledgeable of acceptable temperature ranges of meat cases and processing areas and methods of control.
3. Ensure that the physical appearance of the department including selling and backroom areas meet maintenance, sanitation and safety standards of the company and government regulatory agencies at all times.
4. Use and maintain Meat Department equipment properly and safety to avoid injury and protect the company's investment at all times. Report all equipment problems to the department manager, or in their absence the store manager.