Butcher Block Supervisor

Key Responsibilities & Accountabilities

• Champion company and division customer service programs to meet or exceed division goals.
• Handle customer relations positively, resolve complaints, and report to the Meat Manager or Store Director as appropriate.
• Promote Albertson’s philosophy of personalized service.
• Receive and break down loads.
• Stock, display, and rotate meat, poultry, and seafood products in the butcher block to ensure quality, freshness, selection, eye‑appeal, and proper inventory levels.
• Process fresh fish and other seafood items.
• Prepare seafood salads and other seasoned or prepared products.
• Cook food samples; steam clams and lobsters.
• Weigh, wrap, and price butcher block products.
• Open and set up butcher block cases; close, pull down, and clean cases according to company procedures.
• Ensure cleanliness and sanitation of the sales floor, work area, freezer, cooler, equipment, and retail cases.
• Implement effective promotional and seasonal displays.
• Control shrink and expenses.
• Ensure proper inventory level, product quality, and freshness; prevent the sale of out‑of‑code or spoiled products.
• Maintain and organize the work area.
• Ensure proper merchandising by following schematics, advertised items, signing procedures, and monitoring product flow.
• Comply with retail labeling laws, federal and state regulations, and company policies.
• Follow company policy in pricing and handling re‑worked and reduced‑to‑clear items.
• Comply with all federal, state, and local health, food handling, and safety standards.
• Assist customers with special orders, make product suggestions, engage in suggestive selling, and make intercom announcements.
• Answer and respond to incoming calls appropriately; resolve customer complaints and report to the Butcher Block Supervisor or Store Director as appropriate.
• Maintain and clean knives, scales, display cases, steamers, broilers, microwave oven, boiling pots, and other cooking and cutting equipment.
• Perform all job duties safely, accurately, and with honesty and integrity.
• Perform other necessary and required duties.

Skills and Physical Requirements

• Working knowledge of all butcher block duties, including cutting, wrapping, steaming, and customer service.
• Strong communication and interpersonal skills; ability to maintain composure with customers and co‑workers.
• Good understanding of overall company practices and butcher block policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies.
• Frequent lifting, stacking, and maneuvering of objects up to approximately 55 lb; frequent bending, stooping, and reaching; occasional ladder climbing; pushing/pulling fully loaded hand trucks, high boys, and pallet jacks.
• Repetitious arm movements to prepare and package products.
• Manual dexterity and good eye‑hand coordination; ability to operate kitchen utensils and equipment.
• Mental alertness for safe and accurate work; basic mathematics and knowledge of weights and measures.
• Knowledge of taste, content, and perishability of products, safety and sanitation procedures, and department policies.
• Utilization of knives, scales, steamers, broilers, microwave oven, boiling pots, cleaning supplies, safety cutters, and safety gloves.
• May be required to work nights, weekends, and holidays; scheduled hours vary; good attendance required.
• Exposure to potential hazards from cutting equipment and other work aids.

Work Environment

• Hands frequently in contact with ice, hot and cold water, and meat, fish, and poultry products.
• Exposure to heat and steam up to 400 °F while cooking products and samples.
• Potential hazards from wet floors, cutting and cooking equipment, and procedures.
• Exposure to cold temperatures: 30 °F in cold cases, 28 °F in cooler, and –20 °F in freezer.
• Working conditions consist of a temperature‑controlled store environment.
• Safety‑sensitive position; tasks could affect the safety or health of the employee or others.

Pay

The pay range is $21.82 to $26.15 per hour, but no less than the local minimum wage. Starting rates vary based on location, experience, qualifications, and any applicable collective bargaining agreement.

Benefits

• Medical, dental, vision, disability, and life insurance.
• Sick pay (accrued based on hours worked).
• PTO/Vacation pay (accrued based on hours worked).
• Paid holidays (9 days annually).
• Bereavement pay.
• Retirement benefits (pension and/or 401k eligibility).