Meat Department Lead

Job Summary

The Meat Manager oversees all operational, quality, merchandising, safety, customer service, and financial aspects of the meat department. This role ensures the highest standards of freshness, product knowledge, team development, food safety, and profitability. Leads a team of butchers/meat cutters to deliver exceptional service and superior quality products.

Responsibilities

• Quality Control & Freshness: Inspect shipments, verify quality, enforce rotation, supervise aging process, oversee value-added products, and stay updated on industry trends.
• Meat Cutting & Processing: Supervise and participate in cutting, trimming, and portioning. Maintain equipment and ensure proper use. Train team on cutting techniques and safety procedures.
• Merchandising & Presentation: Build appealing displays, implement planograms, ensure accurate signage/labeling, maintain cleanliness, and promote specialty/value-added cuts.
• Inventory Management: Track stock levels, order based on trends/seasonality, prevent shrink, utilize inventory systems, and collaborate on forecasting.
• Team Leadership: Train, supervise, and coach team; run meetings; delegate tasks; develop high-potential employees; build a positive work environment.
• Customer Service: Provide expert advice on cuts, cooking methods, portioning, and product selection. Resolve complaints promptly and build customer loyalty.
• Sales & Profitability: Meet sales goals, review sales data, apply pricing/promotional strategies, and drive customer engagement.
• Food Safety & Sanitation: Maintain strict sanitation standards, follow HACCP guidelines, train staff, and uphold safe raw meat handling protocols.

Qualifications

• High school diploma required; Associate’s/Bachelor’s preferred.
• Minimum 2 years experience in meat department operations with 1 year supervisory.
• Extensive knowledge of meat cuts, processing, handling, and safety.
• Strong communication, leadership, and interpersonal skills.
• Ability to work in a fast-paced environment and adapt quickly.

Working Conditions

• Ability to lift 40+ lbs.
• Frequent standing, bending, and cooler/freezer work.
• Handling of raw meat and exposure to varying temperatures.

Pay Range

$20 - $22 per hour

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