Cut or prepare meats to specification or customer’s orders
Store meats in refrigerators or freezers at the required temperature
working in cold rooms—below 40 degrees Fahrenheit—for extended periods is common
Keep inventory of meat sales and order meat supplies
Clean equipment and work areas to maintain health and sanitation standards
Follow sanitation standards when cleaning equipment, counter tops, and working areas in order to prevent meat contamination.
Follow and abide with all safety and health guidelines.
Achieving a safe and clean working environment for personnel through safety awareness and training, well maintained equipment, and sanitation conditions that exceed government standards.
To reduce the risk of cuts and falls, workers wear protective clothing, such as cut-resistant gloves and nonslip footwear
Actively solving problems in order to improve the Meat department level of service, efficiency and productivity.
Achieve daily, weekly and monthly sales goals.
Receiving, inspecting, and storing meat upon delivery, to ensure meat quality.
Serving customers by slicing or preparing meats to customer’s specifications.
Safely using butcher cutlery and operating power equipment such as an electric grinder and band saw in order to portion and prepare meat in cooking form.
Wrapping, weighing, labeling and pricing cuts of meat in accordance with specified procedures outlined by standard practice.
Developing product knowledge in all areas of the meat department including cooking procedures. Setting up display case and generally readying department for the day’s business.
Keeping work area free from debris and safety hazards. Handling and reporting any accident immediately, no matter how minor.
Maintaining a superior level of cleanliness and complying with strict food safety laws in order to maintain the quality of the food and health of customers.
Cleaning countertops, sweeping floors, and the general maintenance of the appearance of Meat Department area.
Monitoring freshness of all Meat products.
Preparing large wholesale orders in accordance with specifications of customers if and when needed. Serving customers and informing them about additional Meat Department products, promotions, and services.
Cleaning up at the end of the day.
Preparing equipment, stock and meat products for the following day.
Follow up the direction of the Meat department Manager in relation to the daily health and hygiene repo
Work as required with the meat department Manager on the "Worksheet for Determining Sales Targets".
Measure, record and monitor cooling equipment’s temperature and other required logs
Cut, bone, or grind pieces of meat and prepare different cuts of meat like roast, steak, stew and strips
Weigh, wrap, price and display cuts of meat. Sharpen and adjust cutting equipments.
Able to adjust and operate sausage making equipment
Skills and Competencies
Verbal knowledge in English.
Ability to cut meat effectively.
Able to perform duties with Cold temperatures
Ability to provide outstanding customer service
Ability to adjust priorities and manage time wisely in a fast-paced environment, stressful environment in order to meet sales and service goals.
Excellent communication, leadership and organization skills.
Ability to work a full-time schedule including nights, weekends, and holidays.
Availability to work the hours necessary to open and/or close the store.
Ability to handle busy work environment.
Understand the Company policies and procedures.
Some heavy lifting required, up to 50 lbs.
Minimum 3-5 years of experience.
Comply with all other duties as may arise from time to time and as may be assigned to the employee based on the business needs.