Meat Lead

The Meat Lead reports to the Store Manager and is responsible for the consistent and timely implementation of company meat sales and merchandising programs, and the maintenance of high standards of freshness/quality and cleanliness, during all hours of operation including weekends. They will work closely with the store management team, particularly the Meat Merchandising Manager, to insure that the meat department is properly staffed and trained. Performance will be measured through financial reports including sales, gross margin, shrink control, and maintenance of standards.

Specific duties include, but are not limited to:

• Provides hands-on training for associates assigned to the Meat Department in areas such as; product display techniques, production rotation, and proper ordering.
• Assess the quality of incoming product and follows up with Meat Merchandising Manager or District Merchandiser if quality does not meet Company standards.
• Assesses the condition of in-store displays/fixtures and if not up to company standard, follow up with Meat Merchandising Manager or District Merchandiser.
• Sets up the meat case and ensures adherence with Company Meat merchandising programs.
• Able to order product quantities from various fresh meat vendors based upon the company marketing plan, seasonality, customer mix, and historical store performance.
• Candidates may also be asked to operate meat saws, grinders, and wrapping equipment

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
At least three years related store operations experience. Successful completion of the S&F Perishables class is also required for internal candidates.

LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to utilize any company mandated order guides.  Ability to effectively present information in one-on-one and small group situations to customers and Company associates.

PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, or crouch; and talk or hear.  The employee is regularly required to skillfully use a knife in the further preparation of produce products for sale. The employee frequently is required to walk and climb or balance.  The employee is occasionally required to stand and taste or smell.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 45 pounds, and occasionally lift and/or move up to 60 pounds.  Specific vision abilities required by this job include close vision, ability to adjust focus, and distance vision.

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts; high, precarious places; the frequent submersion of hands in water during product preparation; and extreme cold. 

The noise level in the work environment is usually moderate.