Meat Cutter

About the Role

Assists customers and cuts meat to specifications for variety, size, quality, and trim for sale. Supports daily operations in meat and seafood departments, promoting consistent and compliant operating conditions to increase customer confidence and loyalty. Provides fresh products, courteous service, and executes merchandising plans while monitoring product levels, shrink, and sales trends. Values diversity and fosters an inclusive environment.

Responsibilities

• Service (60% of time):
  • Creates a welcoming environment for customers to increase loyalty.
  • Prepares and packages food products, including fresh meats, seafood, random weight items, lunchmeat, frozen food, and salted meats to production standards.
  • Cuts and trims products using peak time performance cutting lists and company standards.
  • Wraps, weighs, prices, cubes, slices, and grinds meat as needed.
  • Operates department equipment and tools.
  • Fulfills customer requests and special orders.
  • Performs duties of a meat/seafood counter clerk as necessary.
• Leadership (20% of time):
  • Promotes teamwork and communicates company, department, and job-specific information.
  • Adheres to all local, state, and federal laws and company guidelines.
• Financial (10% of time):
  • Stocks and rotates products to ensure freshness and date control; restocks supplies efficiently to minimize waste.
  • Receives and breaks down meat deliveries.
  • Maintains a clean, orderly, and safe work area.
  • Monitors inventory and reports discrepancies.
  • Inspects products for quality and freshness, taking appropriate action for items that do not meet standards.
  • Uses production planning tools to reduce shrink and follows markdown processes.
  • Ensures proper temperature control and documents temperature logs per food safety guidelines.
• Compliance/Safety (10% of time):
  • Maintains company standards for safety, food handling, sanitation, and productivity.
  • Adheres to regulatory compliance requirements, including USDA, Country of Origin Labeling (COOL), and Department of Agriculture (DOA).
  • Executes product recalls and withdrawals promptly, securing items from customer access.
  • Complies with safety procedures, inspects for unsafe conditions, and reports hazards to management.
  • Reports customer or employee accidents, safety risks, illegal activity (e.g., theft, fraud), and ensures adherence to wage and hour policies.
  • Cultivates a culture of safety, ensuring all associates receive necessary training and use Personal Protective Equipment (PPE) as required.
  • Ensures equipment is in good repair and assists with remediation of safety hazards (e.g., lock out/tag out procedures).
• Performs other job-related duties as assigned.

Requirements

• Must be 18 years of age or older.
• Authorization to work in the United States or the ability to obtain the same.
• Successful completion of pre-employment drug testing and background check.
• Strong customer service skills and exceptional interpersonal, motivational, and communication skills.
• Knowledge of basic math and ability to handle stressful situations.
• Adequate knife handling skills and knife speed.
• Knowledge of cutting, traying, wrapping, and labeling.

Qualifications

• Education: High School diploma or GED preferred.
• Language: English required; Spanish preferred.
• Experience: 0–3 years of relevant experience; supervisory experience a plus.

Physical Demands & Working Conditions

• Physical Demands:
  • Regularly required to stand or walk on various flooring types, use manual dexterity, talk, see, hear, smell, and perform repetitive movements with hands and/or feet.
  • Frequently required to reach at waist level or overhead, carry, push, or lift loads up to 70 lbs.
  • Occasionally required to sit, balance, stoop, kneel, crouch, and climb up to 10 ft.
  • Frequently twists back and/or neck, walks on slippery or cluttered surfaces, and works with hazardous equipment or sharp objects.
  • Occasionally exposed to loud noise, skin irritants, nuisance dust, fumes, sprays, hazardous cleaning solutions, and other toxins.
• Working Conditions:
  • Exposure to indoor, outdoor, cold, freezing, heated, and wet/humid environments.
• Equipment Used:
  • General: Cleaning supplies, office equipment, register, pricing gun, scales, scanner, material handling equipment (racks, carts, pallet jacks, shopping carts).
  • Department-Specific: Baler/compactor, hardware tools (ladder, pliers, wire cutters), ice machine, shovel, powered cutting equipment (slicers, saws, grinders), knives, wrapping equipment, automatic meat wrapper, lobster tanks, box cutter.
  • Personal Protective Equipment (PPE): Goggles, gloves (including cutting gloves, fryer gloves, oven gloves), back brace.
• Physical Requirements:
  • Pulling requirement: 250 lbs.
  • Lifting requirement: 70 lbs.

Schedule

Varied shifts.