BASIC PURPOSE AND FUNCTION: To maintain desired level of fresh meat production. Ensures customer service and product quality, freshness and selection. Maintains cleanliness of depart­ment and equipment.

Provides courteous customer service. Maintains proper in­ventory levels of products and ensures the cleanliness and appearance of the Meat/Deli Department.

Maintains an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly, courteous customer service. Engages in suggestive selling and other sales techniques.

Cuts, grinds, and wraps fresh meat products according to proper procedure to ensure product quan­tity, quality and freshness. Stocks and rotates product. Ensures trim specifications are followed and proper temperatures are maintained in all phases of meat preparation, display and storage.

Stocks, rotates and faces product. Prevents shrink and product damage. Ensures quality of goods by following code dating procedures. Prevents the sale of out-dated products. Maintains the cleanliness and appearance of the department. Follows Division merchandising schematics and proper signing procedures. Completes monthly inventories.

Performs training duties.

Responsible for performing all job duties and responsibilities with honesty and integrity.

Prevents shrink and controls expenses. Follows laws and company policy on weighing, labeling, code dating and the handling of reworked and reduced-to-clear items. Prevents sale of spoiled and/or outdated products.

Ensures proper merchandising of product, proper signing, proper inventory level in retail cases, and eye-appeal of the department.

Ensures cleanliness and sanitation of work area, equipment, cutting room and retail cases accor­ ding to company policy and the law.

Responsible for performing all job duties and responsibilities with honesty and integrity. Other necessary and required duties.

Ability to be friendly, courteous, tactful and maintain composure in dealing with customers and co-workers. Ability to communicate orally and read and follow written work assignments.

Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to ap­ proximately 80 lbs. Ability to push and pull fully loaded hand trucks and pallet jacks. Ability to do repetitious arm movements required to cut, slice and process meat products.

Ability to stand for long periods of time, walk and move rapidly, bend , twist and turn frequently. Manual dexterity and good eye-hand coordination are necessary. Must be able to operate related equipment including: scales, knives, band saws, meat tenderizers, meat slicers, grinders, cubers, and pallet jacks.

Mental alertness is necessary to ensure safe, accurate completion of work activities. Requires knowledge of basic math, and weights and measures. Must have knowledge of product variety and perishability, safety, and sanitation procedures, and department policies and procedures.

Hands remain moist during majority of work time. Exposure to potential hazards exists with respect to hand tools, equipment, and work aides necessary to perform job duties. Occasional exposure to -20 degrees Fahrenheit while handling product in freezer. Frequent exposure to 28 degrees Fahrenheit while handling product in cooler. Hands are frequently exposed to 30 degrees Fahrenheit while handling product in the display cases. Requires the ability to work for prolonged periods of time in an environment with a temperature range of 40 degrees Fahrenheit to 50 degrees Fahrenheit.

The above statements are intended to describe the general nature of work performed by employees assigned to this job. All employees must comply with Company, Division, and Store policies and applicable laws. The responsibilities, duties and skills required of personnel so classified may vary within each store and from store to store.