Meat Cutter 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, appealing products and courteous, knowledgeable, prompt service. Executes merchandising plans while maintaining product levels, minimizing shrink, and responding to sales trends. Values diversity and fosters an inclusive environment.

Responsibilities

• Service (60% of time):
  • Creates a welcoming environment for customers to increase confidence and loyalty.
  • Prepares and packages food products; processes customer orders for fresh meats, smoked 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 according to company standards.
  • Properly 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 department 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 items that do not meet standards.
  • Utilizes production planning tools to produce fresh products and follows discarding or markdown processes to reduce shrink.
  • 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 for food safety, USDA, Country of Origin Labeling (COOL), and Department of Agriculture (DOA).
  • Executes product recalls and withdrawals promptly, ensuring items are secured and removed from customer access.
  • Reinforces safety programs by complying with procedures and inspecting for unsafe conditions; reports issues to management.
  • Notifies management of customer or employee accidents.
  • Reports safety risks, illegal activity (e.g., robbery, theft, fraud), and ensures adherence to wage and hour policies.
  • Cultivates a culture of safety, ensuring all associates have received 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).
• 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.
• 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: While performing the essential functions of this position, the employee is regularly required to stand or walk on various types of flooring, utilize manual dexterity, talk, see, hear, smell, and perform repetitive movements with both hands and/or feet. The employee frequently reaches at waist level or overhead, carries, pushes, or lifts loads up to 70 lbs, and occasionally sits, balances, stoops, kneels, crouches, and climbs up to 10 ft.

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

Safety Risk Factors: The employee frequently twists their back and/or neck, walks on slippery or cluttered floors, works with hazardous equipment, and is exposed to sharp objects. Occasionally, the employee may be exposed to loud noise, skin irritants, nuisance dust, fumes, sprays, hazardous cleaning solutions, and other toxins.

Equipment Used:

• General: Cleaning supplies, office equipment, register, pricing gun, scales, scanner, material handling equipment (e.g., racks, carts, pallet jacks, shopping carts).
• Department-Specific: Baler/compactor, hardware tools (e.g., ladder, pliers, wire cutters), ice machine, shovel, powered cutting equipment (e.g., 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.