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, and cuts 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 substandard items.
  • Uses production planning tools to accurately produce fresh products and follows discard or markdown processes to reduce shrink.
  • Ensures products are held at proper temperatures per food safety guidelines and maintains temperature logs.
• Compliance/Safety (10% of time):
  • Ensures company standards for safety, food handling, sanitation, and productivity are maintained.
  • 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 and removing items from customer access.
  • Reinforces safety programs by complying with safety procedures and inspecting for unsafe conditions.
  • Reports safety risks, issues, and illegal activity (e.g., robbery, theft, fraud) to management.
  • Ensures adherence to wage and hour policies and regulations.
  • Cultivates a culture of safety and ensures all associates have received necessary safety training.
  • Posts Hazardous Assessments and ensures Personal Protective Equipment (PPE) is available and used as required.
  • Ensures equipment is in good repair and assists with remediation of 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 the same.
• Successful completion of pre-employment drug testing and background check.
• High school diploma or GED preferred.
• 0–3 years of relevant experience.
• 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.
• Proficiency in English; Spanish language skills preferred.

Physical Demands and Working Conditions

• Physical Demands:
  • 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.
  • 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.
  • Pulling requirement: up to 250 lbs.
• Working Conditions:
  • Exposure to indoor, outdoor, cold, freezing, heated, and wet/humid environments.
  • Frequent twisting of back and/or neck, walking on slippery or cluttered floors, and working with hazardous equipment and sharp objects.
  • Occasional exposure to loud noise, skin irritants, nuisance dust, fumes, sprays, hazardous cleaning solutions, and other toxins.
• Required Equipment:
  • Cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, material handling equipment (e.g., racks, carts, pallet jacks, shopping carts).
  • Department-specific equipment: baler/compactor, hardware tools (e.g., ladder, pliers, wire cutters), ice machine, shovel, powered cutting equipment (e.g., slicers, saws, grinders), various 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.

Schedule

Varied shifts.