Meat Cutter

Job Function

To cut meat and prepare related products in the variety, size, quality and trim prescribed by company and department standards; to ensure that the work shift contributes to the financial best interests of the store.

Duties and Responsibilities

The essential duties and responsibilities of this position include, but are not limited to, the following:

A. General

1. Observe all store rules and company policies;
2. Maintain a neat, well-groomed personal appearance at all times and observe company dress regulations;
3. Must wear an approved hat or hair net;
4. Observe shift operating hours at all times as scheduled or assigned by meat manager;
5. Adhere to all local, state and federal health and civil code regulations;
6. Follow approved procedures for receiving, weighing and breaking down meat products;
7. Price and display product in cases as directed by the Department Manager;
8. Assist in wrapping and labeling product as required;
9. Assist in checking and verifying meat department receivings when required;
10. Take received and prepared products to refrigerated storage, shelf and display areas;
11. Control department expenses and utilize energy conservation practices;
12. Contribute to controlling freshness and product quality;
13. Observe all policies and procedures established for the department;
14. Handle damaged and spoiled products according to company policy and assist in controlling the level of damaged goods;
15. Comply with safety policies and procedures and read all safety posters and bulletins;
16. Control excessive use of utilities and water and observe sound conservation practices;
17. Perform other duties and assignments as directed;
18. Greet all customers and maintain good customer relations by providing them with prompt and courteous service or assistance.

B. Bookkeeping

1. Record all shift hours worked on time card according to company policy and verify by signature the accuracy of all time worked;
2. Know how to calculate product gross margins and perform cutting tests;
3. Be familiar with invoice documents and able to confirm accuracy of item descriptions, sizes, quantities and pricing when assisting in receiving meat vendor product deliveries;
4. Record invoice documents accurately on the receiving log and place signed invoice in the designated secured area;
5. Accurately record markups and markdowns, in-store use of merchandise, voids, refunds and bad merchandise/spoilage write-offs in accordance with company policies.

C. Merchandising

1. Assist in keeping refrigerated cases and display shelves properly stocked and faced at all times according to product movement and department standards;
2. Code date and rotate all prepared cuts or product placed in temporary storage areas to ensure proper product rotation, quality and freshness;
3. Ensure a favorable department image with customers by contributing to a clean, attractive and friendly department.

D. Maintenance

1. Maintain good housekeeping and sanitation standards in compliance with store policy and state and local health regulations;
2. Maintain full compliance with all state and county government weights and measures laws;
3. Follow department sanitary procedures and work methods to extend product life cycles;
4. Check refrigeration equipment for proper performance at least once per shift;
5. Use and maintain equipment in good working order;
6. Immediately communicate temperature failure of cases/storage areas or of any maintenance or equipment problems to manager or key person in charge.

E. Security

1. Observe security standards by staying alert and being aware of customer actions and behavior; report to manager or security any abnormal behavior;
2. Take positive action to control shrinkage and pilferage losses;
3. Ensure that all department personnel comply with the company’s Security Programs.

F. Personnel

1. Coordinate own activities and functions with those of associates to obtain maximum productivity and efficiency;
2. Maintain good communications with superiors and subordinates throughout the organization;
3. Notify Meat Manager of personnel situations or policy violations having an adverse effect on store operating