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, ensuring they feel appreciated.
  • Prepares and packages food products, including fresh meats, seafood, random weight items, lunchmeat, and frozen/salted meats to production standards.
  • Processes customer orders to their specifications, utilizing peak-time cutting lists for trimming and cutting products.
  • Properly wraps, weighs, prices, cubes, slices, and grinds meat as needed.
  • Operates department equipment and tools, ensuring customer requests and special orders are fulfilled.
  • Performs duties of a meat/seafood counter clerk as necessary.
• Leadership (20% of time):
  • Promotes trust and respect among associates through collaboration, teamwork, and communication of company and department-specific information.
  • Adheres to all local, state, and federal laws, as well as company guidelines.
• Financial (10% of time):
  • Stocks and rotates department products to ensure freshness and date control, restocking efficiently to minimize waste and supply costs.
  • Receives and breaks down meat deliveries.
  • Maintains a clean, orderly, and hazard-free work area.
  • Monitors inventory conditions, reporting discrepancies and inspecting products for quality and freshness.
  • Follows production planning tools to reduce shrink through proper discarding or markdown processes.
  • Ensures products are held at proper temperatures per food safety guidelines and retains temperature logs as required.
• 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.
  • Reinforces safety programs, complying with procedures and reporting unsafe conditions to management.
  • Reports customer or employee accidents, safety risks, and illegal activities such as theft or fraud.
  • Ensures adherence to wage and hour policies and cultivates a culture of safety within the store.
  • Ensures all associates have received necessary safety training and Hazardous Assessments are posted for reference.
  • Makes Personal Protective Equipment (PPE) available and ensures its use by associates.
  • Reports and assists in remediating safety hazards, including lockout/tagout of equipment.
• 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 abilities.
• Knowledge of basic math and ability to handle stressful situations.
• Adequate knife handling skills, knife speed, and 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.

Environmental Factors

Physical Demands: Regularly required to stand or walk on various flooring types, utilize manual dexterity, talk, see, hear, smell, and perform repetitive movements with both 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.

Working Conditions: May be exposed to indoor, outdoor, cold, freezing, heated, and wet/humid environments.

Safety Risk Factors: Frequently required to twist back and/or neck, walk on slippery or cluttered floors, work with hazardous equipment, and be exposed to sharp objects. Occasionally exposed to loud noise, skin irritants, nuisance dust, fumes, sprays, hazardous cleaning solutions, and other toxins.

Equipment Used:

• Overall Required Equipment: Cleaning supplies, general office equipment, register, pricing gun, scales, scanner, material handling equipment (racks, carts, pallet jacks, shopping carts).
• Department-Specific Equipment: Baler/compactor, general hardware tools (ladder, pliers, wire cutters), ice machine, shovel, powered cutting equipment (slicers, saws, grinders), various knives, wrapping equipment, automatic meat wrapper, lobster tanks, box cutter.
• Personal Protective Equipment (PPE): Goggles, gloves (including cutting, fryer, and oven gloves), back brace.

Physical Requirements: Pulling up to 250 lbs; lifting up to 70 lbs.

Schedule: Varied shifts.