Description

PRIMARY RESPONSIBILITY
The primary responsibility of Meat Maintenance is to maintain a clean and sanitary meat prep room, including all equipment used for handling various meat, poultry and seafood products, in order to comply with all sanitation requirements as set by the State Department of Health and ensure customer safety and satisfaction.

ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
• Remove and properly dispose of all trash and cardboard boxes from the meat prep room.
• Breakdown and wash all machines used to process raw meat, poultry and seafood products, including large and small grinder, band saw and slicer.
• Wash, soak, scrub, rinse and sanitize containers and prep areas, including trays, machines, floors, tables beef racks and windows.

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.
• Service all customers requiring assistance.
• Wipe down display cases.
• Perform other duties as required.

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 indoors in a chilled room where it is wet and noisy.
• Frequently use extremely hot water when cleaning the prep room and equipment.
• Occasionally work around fumes and noxious odors from product waste; Go outdoors to discard of trash and boxes.
• Seldom work in extreme cold unless cleaning the freezer or chill box.

WORK HOURS
• Generally be available for work 7 days a week and holidays.

EQUIPMENT USE
• Continuously wear rubber boots to avoid slips and falls when doing cleaning duties.
• Frequently use a broom, rubber gloves, water hose, brushes, sponges, scrubbers, buckets, squeegee and soap to do cleaning duties.
• Occasionally use a baler to compact cardboard boxes; cleaning products to perform cleaning duties; stock wagon to transport trash and boxes; meat wrapping machine, pricing machine and telephone when assisting customers with their orders.

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

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
• MENTAL – Continuously need to concentrate and be alert. Occasionally need to pay attention to detail to do all duties. Seldom need to use mathematical abilities unless diluting cleaning chemicals or preparing a customer’s order.

• PHYSICAL – Continuously need to stand, walk, handle and use corrected vision when performing all job duties. Frequently need to bend, squat, stoop, kneel and reach to clean floors and wash equipment; use fingers to wash trays; have good eye-hand-foot coordination and balance to clean floor; have good depth perception to clean equipment; have wide field of vision to do all duties. Occasionally need to push, pull, lift and carry up to 50 lbs. to take trash to trash bins and clean various equipment. Seldom need to climb and balance unless retrieving supplies.

• COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read instructions on chemical and cleaning labels to assure the safety of customers and co-workers; read messages from co-workers. Occasionally need to listen, understand and talk to customers and assist them with their requests; write when taking a customer order.

Qualifications

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: None.

Age Restrictions:
• Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife.
• Must be at least 18 years of age to clean the Meat prep room and all power driven equipment.
• Must also be at least 18 years of age to maintain and operate a meat slicer, and any other power driven equipment. 

CHARACTER TRAITS AND PERSONAL WORK VALUES

Personal Traits – To promote good working relationships with co-workers and customers.

o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well. 
o Maintain a positive attitude toward work, co-workers, supervisors and customers.
o Be service oriented toward customers and fellow co-workers.
o Be a good listener, patient and understanding of customers and co-workers.
o Be honest and trustworthy. Use good judgment.
o Be neat and clean, in appearance and work habits.

Work Habits – To promote a productive work environment.

o Greet, Help and Thank all customers.
o Handle customers’ complaints and concerns with tact.
o Maintain a good attendance record.
o Be punctual and committed to work when scheduled.
o Be focused on task and detail-oriented.
o Show initiative. Always keep busy. Be a self-starter.
o Be efficient and productive, while producing quality work.
o Be flexible, versatile, organized, methodical and conscientious.
o Be able to work under pressure and meet deadlines.
o Be able to follow work procedures and policies (e.g. safety and security practices).
o Create and maintain clean, safe and pleasant work environment for everyone.
o Be a team player and work well with others.