PRIMARY RESPONSIBILITY

The primary responsibility of a Meat Cutter is to ensure customer satisfaction by properly cutting, trimming, grinding and packaging various fresh and frozen meat, poultry and seafood products, while following the Department of Health sanitation guidelines.A Meat Cutter also increases customerloyalty by assisting all customers with courteous, pleasant, patient service and treatment.

The primary responsibility of a Department Manager is to oversee and manage the department staff and day-to-day operations, as well as implement strategies to increase productivity and sales. A Department Manager must be able to meet all requirements of a staff clerk, in addition to the Department Supervisor responsibilities.

ESSENTIAL DUTIES

You MUST perform the following duties regularly and up to company standards:

• Breakdown pig, beef, and lamb carcasses into individual cuts (when necessary).
• Breakdown primals into individual steaks, roasts and chops with little waste or by-products. 
• Grind, slice and tenderize various meat, poultry and seafood products. 
• Do reworks which consist of by-products of lamb, beef, pork and chicken. 
• Tray all cut, ground, sliced, tenderized, and prepared meats for wrapping and pricing. 
• Cut frozen products. 
• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers. 
• All essential job duties of the department staff.
• Adequately staff your department by recruiting, interviewing, hiring and training employees.
• Maintain a productive staff through regular evaluation, recognition, coaching, discipline and/or dismissal. Set, monitor and consistently enforce performance standards.
• Develop employees into responsible workers and future leaders by providing opportunities for personal growth. Delegate responsibility and expect accountability and feedback.
• Enforce company policies, procedures and practices through effective communication and by setting a good example.
• Maintain profitability by carefully reviewing invoices, sales and manpower reports, making changes to operational procedures, and maintaining equipment.
• Resolve employee conflicts and other problems immediately.
• Attend mandatory meetings to stay up-to-date on store/company issues.
• Attend ongoing educational training to advance your leadership skills.
• Communicate regularly with supervisors, managers and other designated contacts within the organization. 

NON-ESSENTIAL JOB DUTIES 

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge. 

• Breakdown, cut, trim, clean and pack fresh whole fish. 
• Make poke (cut and season). 
• Receive freight and store merchandise promptly and properly. 
• Pack, wrap, price and display merchandise. 
• Troubleshoot machines. 
• Set up display case according to sale. Merchandise products and pull rejects. 
• Mix sauces for marinades. 
• Order merchandise. 
• Refill supplies (meat trays, plastic containers, etc.). 
• Answer incoming phone calls and assist the customer with their needs. 
• Clean meat prep room. 
• Assist with monthly inventory. 
• Work at other store locations. 
• Train department employees on job duties and store policies.
• Assign job duties, schedule and/or approve meal/rest breaks and make schedule changes.
• Order merchandise, supplies and equipment.
• Perform other duties and responsibilities, as assigned.

CUSTOMER SERVICE EXPECTATIONS

All associates are required to provide our customers with “World Class Service” (with a local touch).

GREET all customers (be friendly, smile and make face-to-face eye contact).

HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).

Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).

THANK all customers (show appreciation and offer a parting comment).

WORKING CONDITIONS

Continuously work in a chilled room where it may be wet, noisy, smelly and extremely cold.

Occasionally work outdoors to receive freight, and discard of trash and boxes.

Seldom work with extremely hot water and steam when cleaning the prep room and equipment.

WORK HOURS

Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm

EQUIPMENT USE

Frequently use knives, mesh glove, band saw, meat slicer, meat grinder, meat tenderizer, meat trays and dolly to perform all essential duties.

Occasionally use meat wrapping and pricing machine to prepare products for display case; telephone to order merchandise, and assist customers and co-workers with requests; hand saw to breakdown carcasses; baler to compact cardboard boxes; cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.

Seldom use forklift to receive freight, and ladder to store and retrieve supplies from shelves and racks.

SAFETY EQUIPMENT

Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS

MENTAL – Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints. 

PHYSICAL – Continuously need to stand, walk, handle, use fingers, have corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety of co-workers and customers. Frequently need to lift and carry up to 100 lbs. to receive freight, and move product from storage to cutting table and machines.Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 1,000 lbs. to transport merchandise to storage on a stock wagon.Seldom need to have good eye-hand-foot coordination to operate forklift when receiving freight; climb and balance on ladder to store and retrieve supplies from shelves and racks; work at other locations when necessary.

COMMUNICATION – Frequently need to listen, talk to, and understand supervisors, co-workers and vendors when doing all job duties; read specials list, cutting list, shelf tags and signs, product case labels, special orders, invoices, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when preparing cutting list, taking customer orders and leaving messages for co-workers; talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.

QUALIFICATION REQUIREMENTS

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.

Education and Experience:Previous meat cutting experience is preferred.MUST pass KTAJourneyman test in order to qualify as a Journeyman Meat Cutter.

Age Restrictions:

Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutterand knife.

Must be at least 18 years of age to clean, maintain, or operate, a band saw, hamburger machine, meat grinder, meat slicer, bone duster, meat tenderizer, automatic wrapper, freight elevator, trash baler, and any other power driven equipment.

Must be at least 18 years of age, have a valid Driver License, and receive company certification to operate a forklift.