What are the responsibilities and job description for the Meat Specialist II position at Associated Wholesale Grocers?
Job Description
POSITION SUMMARY:
Check inbound meat and current stock in order to ensure freshness and quality of product distributed to member stores.
DESCRIPTION OF WORK:
ESSENTIAL FUNCTIONS:
Any combination of education, training and experience providing the following knowledge, skills, and abilities:
Knowledge
Knowledge of meat and produce items, warehouse functions, billing, receiving procedures, accounting principles.
Abilities
Communicate effectively verbally and in writing; read and understand pertinent data; perform mathematical calculations.
Experience, Education and Training
High school diploma and 2-4 year’s experience in grocery retail.
Physical Requirements
Perform lifting (up to 90 pounds), bending, squatting, kneeling, reaching from a floor level to six feet in height, walking, writing, sitting and climbing. Working in a cold environment (-20 to 40 degrees).
Working Environment
Indoors, warehouse environment and inside meat freezer and cooler. Temperature ranges from 40 to -20 degrees Fahrenheit. Safety hazards possible maneuvering in the warehouse.
Licensing/Certification
HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.
POSITION SUMMARY:
Check inbound meat and current stock in order to ensure freshness and quality of product distributed to member stores.
DESCRIPTION OF WORK:
ESSENTIAL FUNCTIONS:
- Ensure only quality product is received and shipped by AWG by inspecting inbound loads regarding questionable quality or condition and determine proper handling.
- Provide reasonable assurance that all incoming products conform to written and approved quality and weight specifications by conducting random audits.
- Inspect quality in slot to confirm optimum quality for retail.
- Monitor stock in perishable coolers/freezers verifying that proper rotation procedures have been observed, reporting any rotation or date problems.
- Examine returned merchandise and damaged cases to determine disposition of product.
- Report inventory levels, shelf life, shrinkage, and other quality related areas on a timely basis to Buyers and Sales Managers.
- Be actively involved in identifying and correcting any problem areas in the distribution center which may impact the quality of perishable products such as temperatures, method of loading, product rotation, etc.
- Evaluate damaged cases and repair if possible.
- Use computer to monitor inbound trucks, query product location and dating. Make any necessary adjustments to inventory.
- Check and monitor temperatures of inbound product and perishable zones where meat is stored/received/shipped and that it is are properly maintained.
- Turn in weekly/daily reports to the Buyers and Sales Manager regarding product aging.
- Provide the Accounting Department information concerning billbacks to ensure proper deductions are made when appropriate.
- Perform other duties as requested by the Sales Manager or Fresh Director.
- Collect and return temperature recorders to appropriate vendors.
- Maintain QA tools and supplies (inventory on hand/needed) and calibrate temperature recorders.
Any combination of education, training and experience providing the following knowledge, skills, and abilities:
Knowledge
Knowledge of meat and produce items, warehouse functions, billing, receiving procedures, accounting principles.
Abilities
Communicate effectively verbally and in writing; read and understand pertinent data; perform mathematical calculations.
Experience, Education and Training
High school diploma and 2-4 year’s experience in grocery retail.
Physical Requirements
Perform lifting (up to 90 pounds), bending, squatting, kneeling, reaching from a floor level to six feet in height, walking, writing, sitting and climbing. Working in a cold environment (-20 to 40 degrees).
Working Environment
Indoors, warehouse environment and inside meat freezer and cooler. Temperature ranges from 40 to -20 degrees Fahrenheit. Safety hazards possible maneuvering in the warehouse.
Licensing/Certification
HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.