Key Responsibilities

• Manage all meat department operations, including ordering, scheduling, inventory control, pricing, and merchandising
• Supervise, train, schedule, and evaluate department associates
• Cut meat to customer specifications using proper equipment
• Ensure compliance with all food safety, sanitation, country-of-origin labeling, and regulatory requirements
• Receive, inspect, rotate, and inventory meat products; manage shrink and out-of-date product
• Meet or exceed sales and profit goals
• Maintain proper temperatures in cases and coolers and complete required logs
• Provide excellent customer service and respond to customer questions
• Enforce safety programs, report hazards, and ensure proper equipment maintenance
• Communicate incidents, safety issues, theft, or concerns to management

Physical Requirements

• Stand and walk for extended periods
• Frequent bending, kneeling, and lifting
• Lift up to 40 lbs regularly; heavier lifting occasionally
• Comfortable working in cold, wet, and noisy environments
• Regular use of knives, saws, slicers, and other meat department equipment

Work Environment

• Cold temperatures and sharp equipment
• Wet or slippery conditions
• Moderate to loud noise levels

Qualifications:

• Previous meat department or market management experience preferred. Strong knowledge of meat cutting, processing, and merchandising. Ability to lead and train a team. Strong organizational and inventory management skills. Commitment to safety, quality, and customer service.

Requirements: