Meat Cutter Floater FT

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 managing 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, processes customer orders, and handles fresh meats, seafood, random weight items, lunchmeat, frozen food, and salted meats to production standards.
  • Uses peak-time performance cutting lists to cut and trim products per 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 trust and respect among associates through collaboration and teamwork.
  • 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 and uses supply items efficiently to minimize waste and maintain low supply costs.
  • Receives and breaks down meat deliveries.
  • Maintains a clean, orderly, and hazard-free work area.
  • Monitors inventory and reports discrepancies.
  • Inspects products for quality and freshness, taking appropriate action for substandard items.
  • Uses production planning tools to reduce shrink and follows markdown processes.
  • Ensures proper temperature control and maintains temperature logs per food safety guidelines.
• Compliance/Safety (10% of time):
  • Maintains company standards for safety, sanitation, and productivity.
  • Adheres to regulatory compliance requirements for food safety, 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 unsafe conditions, and reports them to management.
  • Reports customer or employee accidents, safety risks, and illegal activities (e.g., theft, fraud).
  • Ensures adherence to wage and hour policies.
  • Cultivates a culture of safety and ensures all associates receive necessary safety training.
  • Posts Hazardous Assessments and ensures Personal Protective Equipment (PPE) is available and used.
  • Reports and assists in remediating safety hazards (e.g., lock out/tag out 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 it.
• 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.
• 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.

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 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 twists back and/or neck, walks on slippery or cluttered floors, works with hazardous equipment, and is exposed to sharp objects. Occasionally exposed to loud noise, skin irritants, nuisance dust, fumes, sprays, hazardous cleaning solutions, and other toxins.

Equipment Used: Cleaning supplies, office equipment, register, pricing gun, scales, scanner, material handling equipment (racks, carts, pallet jacks), 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 up to 250 lbs; lifting up to 70 lbs.

Schedule: Varied shifts.