The Meat Cutter is responsible for keeping store meat cases stocked and clean during business hours. They are required to assist customers as needed and maintain a friendly, energetic demeanor. This position requires adhering to all procedural guidelines set by the Meat Department.
Essential Duties & Responsibilities Stocks meat cases; includes presentation of product, facing, filling, and organization of all product items as set by the Meat Department schematics as well as ensuring tag and pricing accuracy.
· Ensures cleanliness of meat aisles, storage area, and work area for safety; includes cleaning of shelves and products, keeping floors free of liquid spills or water, removing hazardous debris from floor and sweeping.
· Monitors the rotation of all meat products paying particular attention to expired stock.
· Responds positively to customer's inquiries and assists customers with purchases, information and product selection while working the meat counter; requires selling and cross selling of products.
· Receives, inspects, and logs products for accuracy of shipment, temperature, and quality.
· Requires operating and using equipment such as knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks.
· Monitors that proper temperatures are being maintained at all stages during the production of meat and seafood items.
· Cuts, trays, and packages all of the required meat and seafood products required for the day.
· Maintains the organization, stacking, and rotating of all meat products in the cooler and freezer.
· Uses knowledge of scales, weight measures, and tares to accurately weigh and label meat products; includes packaging and wrapping product and following the proper dating procedures.
· Prepares various specialty meat and seafood products using the recipe standards set by Fresh Thyme; includes using the appropriate ingredients and proper assembly for product being made.
· Maintains proper safety practices and care while using all the cutting accessories available in the meat department; complies with the use of mesh gloves while using a knife.
· Participates in pre-inventory preparation; includes back stock and assuring tags match products.
· Sustains a high level of product knowledge and product preparation.
· Walks department regularly to ensure an organized, sanitary, and overall clean appearance at all times.
· Other duties as assigned.
Education and Experience
· High school diploma or equivalency degree.
· Must have a minimum of 2 years professional experience.
· Preferred 2-3 years grocery retail experience in Meat department processes and procedures.
· Previous experience in a natural foods industry is a plus.
· Journeyman cutter or apprenticeship program completed preferred.
Knowledge, Skills, and Abilities
· Must maintain the highest level of customer service at all times.
· Ability to adapt to the ever changing high volume retail while working in a cross-functional team environment.
· Must have the capacity to take initiative when problems arise.
· Flexibility to adapt in a variety of situations.
· Must have advanced attention to detail with the capability to prioritize and meet deadlines.
· Excellent verbal communication and interpersonal skills for dealing cross functionally with peers and senior management.
· Ability to multitask and have excellent organizational skills is essential.
· Must be able to support and contribute to team goals
· Ability to work varied hours/days as business dictates.
· Must be familiar with Health Department guidelines and regulations as they pertain to a grocery retail environment.
· Must have basic knowledge of math, weights, and measures.
· Must have skills working with knives, tenderizers, grinders, and general meat machinery.
· Must have expert packaging and wrapping skills.
· Ability to cut and weigh various amounts of meat and seafood.
· Understands COOL compliance for seafood products; what country the various products are comin
Job Function Analysis
Physical Demands
· Sit Rarely 1–2 hours
· Stand Continuously 1–8 hours
· Walk Continuously 2–8 hours
· Drive Frequently 2-4 hours
· Balance Frequently 34–66%
· Bend Occasionally 1–33%
· Climb (2–6 ft) Occasionally 1–33%
· Crawl Occasionally 1–33%
· Crouch/Squat Occasionally 1–33%
· Kneel Occasionally 1–33%
· Reach (forward & overhead) Frequently 34–66%
· Twist (45 degrees at waist) Occasionally 1–33%
Lifting/Carrying
• 0–10 lbs. Occasionally 1–33%
• 11–25 lbs. Occasionally 1–33%
• 26–50 lbs. Occasionally 1–33%
• 51–100 lbs. Never 0%
Repetitive Motion Right & Left Grasping Frequently 34–66%
Fine Manipulation Occasionally 1–33%
Pushing and Pulling Occasionally 1–33%
Lower extremities Never 0%
Environmental Conditions :
Some extreme temperatures are possible. Some ventilation and exhaust fans.
Requirements * High school diploma or equivalency degree.
* Must have a minimum of 2 years professional experience.
* Preferred 2-3 years grocery retail experience in Meat department processes and procedures.
* Previous experience in a natural foods industry is a plus.
* Journeyman cutter or apprenticeship program completed preferred.
