Meat Director

MEAT DIRECTOR

Position Type: Full-Time
Minimum Hours: 55 hours per week
Schedule: 5½-day work week
Reports To: Senior Management

YOU WILL BE SUBJECT TO A BACKGROUND AND DRUG SCREENING

** YOU MUST MEET ALL OF THE BELOW REQUIREMENTS TO BE CONSIDERED FOR THIS POSITION**

POSITION SUMMARY

We are seeking an experienced, hands-on Meat Director to oversee the Meat Departments across all of our locations.

The Meat Director will be responsible for the overall leadership, performance, operations, staffing, merchandising, product quality, inventory, ordering, production standards, and profitability of the Meat Departments company-wide.

This is a high-level, hands-on leadership position requiring extensive meat department and management experience. The ideal candidate must be willing to work a demanding schedule, lead by example, travel between locations, and maintain consistently high standards across all stores.

MINIMUM REQUIREMENTS

• Must be 18 years of age or older.
• Minimum of 5 years of management experience is required.
• Significant experience in a meat department, butcher shop, grocery store, supermarket, or related food-service environment.
• Strong knowledge of meat cutting, fabrication, preparation, portioning, merchandising, shrink and presentation.
• Proven ability to manage employees and lead a department or multiple departments.
• Must have reliable transportation and be able to travel between all locations as needed.
• Must be available to work a minimum of 55 hours per week.
• Weekends and holidays are REQUIRED.
• Must be available to work a 5½-day work week.
• Must be flexible to respond to operational needs across multiple locations.
• Strong communication, leadership, organization, and problem-solving skills.
• Ability to work in a fast-paced, physically demanding environment.
• Ability to stand for extended periods and perform physical duties associated with meat department operations.

KEY RESPONSIBILITIESCompany-Wide Meat Department Leadership

• Oversee the Meat Departments at all locations.
• Establish and maintain consistent company-wide standards for quality, freshness, cleanliness, presentation, and customer service.
• Regularly visit locations to inspect departments, identify opportunities, and ensure standards are being followed.
• Work directly with Meat Managers and department leadership to improve performance and accountability.
• Develop and implement procedures to improve efficiency, productivity, and profitability.

Meat Production & Quality

• Ensure proper cutting, fabrication, preparation, packaging, labeling, and merchandising of meat products.
• Maintain high standards for product freshness, quality, appearance, and consistency.
• Ensure proper rotation, storage, handling, and temperature control of products.
• Monitor product quality and address issues immediately.
• Ensure departments consistently meet our standards for presentation and execution.

Ordering & Inventory

• Oversee purchasing and ordering practices across all locations.
• Monitor inventory levels and minimize out-of-stocks, overstock, waste, and shrink.
• Work with management and vendors to maintain appropriate product availability.
• Analyze sales and inventory information to improve purchasing decisions.
• Maintain appropriate product mix based on customer demand and store needs.

Financial & Operational Performance

• Monitor department sales, margins, labor costs, waste, and overall profitability.
• Identify opportunities to increase sales and improve margins.
• Establish accountability for department-level performance.
• Review performance with Meat Managers and provide direction for improvement.
• Implement strategies to reduce waste and control costs without sacrificing quality.

Staffing & Team Development

• Assist with recruiting, interviewing, hiring, training, and development of Meat Department employees.
• Establish staffing expectations and ensure appropriate coverage at each location.
• Hold Meat Managers and employees accountable for performance and company standards.
• Train and develop employees to create a strong pipeline of skilled meat department personnel.
• Address performance issues promptly and professionally.
• Promote teamwork, professionalism, and a strong work ethic.

Compliance & Safety

• Ensure all Meat Departments follow applicable food safety, sanitation, health, and workplace safety requirements.
• Maintain clean, organized, and safe work environments.
• Ensure employees follow proper food-handling procedures and company policies.
• Address safety or compliance concerns immediately.

SCHEDULE & AVAILABILITY

This position requires a minimum commitment of 55 hours per week and is structured around a 5½-day work week.

Weekends and holidays are mandatory. The Meat Director must have the flexibility to work around the operational needs of all locations.

Because this position oversees the Meat Departments across the entire company, the Meat Director must be willing and able to commute between all locations as needed. Reliable transportation is required.

This is NOT a Monday–Friday office position. Candidates must understand and be comfortable with the hands-on, operational nature and demanding schedule of the position before applying.

COMPENSATION

Salary Range: $130,000-$140,000 per year (based on 55 hour work week)

The listed salary range does not include any applicable holiday bonus. Holiday bonus compensation, when applicable, is separate from the advertised salary and is not included in the salary range above.

Salary will be based on experience, qualifications, leadership ability, and overall fit for the position.

IDEAL CANDIDATE

The ideal candidate is an experienced meat department leader who understands that success requires more than managing a single department or location. This individual must be able to lead people, manage numbers, maintain quality, solve problems, develop teams, and hold multiple locations accountable to the same high standards.

We are looking for a hands-on leader who leads by example, takes ownership, communicates effectively, and is willing to do what is necessary to keep the Meat Departments operating at the highest level.

REQUIRED QUALIFICATIONS AT A GLANCE

✓ 18 years old
✓ Minimum 5 years management experience
✓ Meat industry experience required
✓ 55 hours per week
✓ 5½-day work week
✓ Weekends required
✓ Holidays required
✓ Reliable transportation required
✓ Ability to travel between all locations
✓ Strong leadership and communication skills
✓ Hands-on management approach

Pay: $130,000.00 - $140,000.00 per year

Benefits:

• Employee discount
• Paid time off

Experience:

• Management: 5 years (Required)
• Butchery: 5 years (Required)

Ability to Commute:

• Monmouth County, NJ (Required)

Willingness to travel:

• 75% (Required)

Work Location: In person

Salary : $130,000 - $140,000