Meat Cutter

About the Role

To maintain the desired level of fresh meat production while ensuring cleanliness of the department and equipment. This role focuses on customer service, product quality, freshness, safety, and selection.

Responsibilities

• Adhere to Company and Division customer service programs to meet or exceed customer service goals.
• Handle customer relations positively, including resolving complaints and reporting to the Meat Manager or Store Director as needed.
• Promote Albertson's philosophy of personalized service.
• Receive and break down loads, checking for quality and quantity.
• Maintain product quality by complying with Company policies and federal/state regulations on storage and temperatures.
• Cut, grind, weigh, and wrap fresh meat products according to proper procedures to ensure quality.
• Control shrink and expenses, preventing the sale of out-of-date or spoiled product.
• Accurately complete and monitor daily log sheets and other required paperwork.
• Maintain and organize the meat department cooler and freezer, ensuring cleanliness and sanitation of sales floor, work area, cooler, freezer, equipment, and retail cases.
• Ensure product quality, trimming, grinding, packaging, labeling, rotation, and wrapping standards are met.
• Implement proper merchandising of products, including schematics, advertised items, signing procedures, and product flow.
• Comply with retail labeling laws, federal and state regulations, and Company policies.
• Follow Company policies for 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, product suggestions, and suggestive selling.
• Answer and respond to incoming calls appropriately.
• Perform all job duties safely, accurately, and with honesty and integrity.

Requirements

• Friendly, courteous, and tactful demeanor when dealing with customers and co-workers.
• Working knowledge of all Meat Department duties, including cutting, wrapping, steaming, grinding, cubing, tenderizing, and customer service.
• Ability to communicate orally and follow written work assignments.
• Good understanding of overall company practices and Meat Department policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies.
• Frequently reach, lift, stack, and maneuver objects up to approximately 80 lbs.
• Bend, stoop, and reach frequently; occasionally climb ladders.
• Push and pull fully loaded hand trucks, high boys, and pallet jacks.
• Perform repetitious arm movements for product preparation and packaging.
• Manual dexterity and good eye-hand coordination.
• Mental alertness to ensure safe and accurate completion of work activities.
• Knowledge of basic mathematics, weights, and measures.
• Understanding of taste, content, perishability of products, safety, and sanitation procedures.
• Operate computer software, electronic ordering devices, saws, cutters, grinders, and other equipment.
• Use cleaning supplies, safety cutters, and safety gloves.

Schedule

• May be required to work nights, weekends, and holidays.
• Scheduled hours will vary; good attendance is required.

Work Environment

• Exposure to potential hazards with cutting equipment and other work aids.
• Hands remain moist during the majority of work time.
• Hands frequently exposed to 30°F while handling product in display cases.
• Prolonged work in an environment with temperatures ranging from 40° to 50°F.
• Exposure to 35°F while handling products in cold cases, 28°F in cooler, and -20°F in freezer.
• Safety-sensitive position: Job responsibilities include tasks that could affect the safety or health of the employee or others.