Meat Cutter/Butcher

Job Description

 

To cut and prepare fresh meat and seafood products, rotate, stock, and provide quality products that meet the customer’s needs, build displays as required, and to ensure a positive shopping experience for customers.

Nature and Scope:
Primary emphasis in this position is to meet daily production needs and quality standards in meat and seafood cutting and preparation to ensure maximum department sales, product availability, and provide a high level of customer service. This position requires ongoing customer interaction, providing prompt courteous service, knowledge of retail cutting techniques, food safety regulations, ongoing heavy lifting, standing, operation of meat equipment, exposure to cold temperatures and wet surfaces, judgment/decision making, memorization, and reading. Position functions and work hours may vary according to business needs. Assignments and work direction provided by Meat Manager or person in charge.

Requirements

 

Essential Position Functions:
1. Assist customers ensuring proper service levels and courtesy from all associates
− Greet customers
− Answer customer questions; provide product sampling and suggestive selling
– Answer meat and seafood telephone calls promptly
− Bring customers to location of item, when needed
− Assist with product replacement and price checks
− Assist with special orders
Functional Requirements:
Frequent: Physical – lifting/carrying to 50 lbs., equipment operation (meat slicer and scale, intercom, telephone) reaching, standing, walking, and turning
Mental – judgment/decision making, social skills/verbal interaction, memorization, reading, writing and math
Occasional: Physical – lifting/carrying over 50 lbs., equipment operation (calculator), squatting, stooping/bending and walking

2. Maintain meat and seafood cases
− Pull outdated product and properly rotate stock
− Restock as needed to maintain maximum selection
− Follow merchandising plan
− Clean cases and sales floor
Functional Requirements:
Frequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, walking, squatting, reaching, stooping, bending, equipment operation (racks)
Mental – reading, judgment/decision making, memorization
Environmental – extended exposure to cold temperatures and wet surfaces
Occasional: Physical – equipment operation (forklift)
Mental – math
3. Perform meat and seafood cutting and preparation
− Follow safe food handling and preparation processes
− Follow daily cutting lists and complete work in allotted time
− Demonstrate proficiency in sawing, boning, cutting, trimming, grinding, weighing, traying, and wrapping techniques and equipment
− Maintain store’s quality and trim standards
− Clean and sanitize all equipment used
Functional Requirements:
Frequent: Physical – lifting/carrying over 50 lbs., pushing