Meat Cutter

Duties And Responsibilities

• Adheres to Company and Division customer service programs to meet or exceed Division customer service goals.
• Handles customer relations in a positive manner, including effective resolution of customer complaints and reporting to the Meat Manager or Store Director as appropriate.
• Promotes Albertson's philosophy of personalized service.
• Receives and breaks down loads. Checks for quality and quantity.
• Maintains product quality by ensuring compliance with Company policies and federal and state regulations on storage and temperatures.
• Cuts, grinds, weighs and wraps fresh meat products according to proper procedure to ensure product quality.
• Controls shrink and expenses. Prevents the sale of out of date or spoiled product.
• Accurately completes and monitors daily log sheet and other required paperwork and logs.
• Maintains and organizes meat department cooler and freezer. Ensures cleanliness and sanitation of sales floor, work area, cooler, freezer, equipment and retail cases.
• Ensures that product quality, trimming, grinding, packaging, labeling, rotation and wrapping standards are met.
• Ensures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow.
• Complies with retail labeling laws, federal and state regulations and Company policies.
• Fulfills special orders. Makes product suggestions and engages in suggestive selling.
• Answers and responds to incoming calls appropriately.

SKILLS AND PHYSICAL REQUIREMENTS

• Safety-Sensitive Position: Tasks or duties that could affect the safety or health of the employee performing the task or others.
• Requires the ability to work for prolonged period of time in an environment with a temperature range of 40˚ to 50˚ Fahrenheit.
• Exposure to 30˚ Fahrenheit while handling product in the display cases.
• Exposure to 35˚ Fahrenheit while handling products in cold cases, 28˚ Fahrenheit in cooler and -20˚ Fahrenheit in freezer.
• Work Environment: Temperature controlled store environment.
• Requires the ability to work nights, weekends and holidays.
• Requires manual dexterity and good eye-hand coordination.
• Requires the ability to work in a hands remain moist during majority of work time.
• Requires the ability to work in a hands are frequently exposed to 30˚ Fahrenheit while handling product in the display cases.
• Requires the ability to work in an environment with a temperature range of 40˚ to 50˚ Fahrenheit.
• Requires the ability to work in an environment with exposure to 35˚ Fahrenheit while handling products in cold cases, 28˚ Fahrenheit in cooler and -20˚ Fahrenheit in freezer.
• Requires the ability to work in an environment with exposure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties.
• Requires the ability to work in an environment with exposure to prolonged period of time in an environment with a temperature range of 40˚ to 50˚ Fahrenheit.