C2-Meat Service

• Oversee the quality of products sold to customers and assure that quality standards conform to state regulations and Company expectations.


• Organize, upkeep, and maintain back stock in good order and easily accessible.


• Understand and recognize the different parts of meat products sold to customers, and the different techniques that can be used to cook the products.


• Package, weigh and price Meat department merchandise.


• Maintain overall department appearance and replenish display cases.


• Follow established Weights and Measures procedures (tares) mandated by the state.


• Suggest Company products and services to customers.


• Operate equipment and machinery such as baler, forklift, etc. based on operational needs.


• Other duties common to the Meat department may be assigned by the supervisor as needed.

Skills/Qualifications:

• Minimum of 2 years in a Meat customer service role required.


• High school diploma/GED required or equivalent work experience


• College coursework preferred


• Must be 18 years of age


• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals


• Ability to write routine reports and correspondence


• Ability to speak effectively before groups of customers or employees of organization


• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form


• Ability to deal with problems involving several concrete variables in standardized situations


• Bilingual (English and Spanish) highly preferred


• Work well with others in a team oriented environment where one willingly takes on additional tasks with a positive attitude to help out the team/department.


• Knowledge of principles and processes for providing customer services - this includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction


• Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.


• Strong interpersonal skills with an ability to coach and lead diverse work teams to achieve performance, quality, cost, and service goals

Physical Requirements:

• Requires regular attendance and/or physical presence at the job


• Fast paced, high volume, detail oriented work environment


• Exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; and toxic or caustic chemicals


• The noise level in the work environment is usually moderate


• Occasionally requires the ability to move, lift, carry, pull or push heavy objects or materials.


• Lift up to 50 pounds unassisted.


• Requires extensive use of hands


• Reach above and below shoulder height, constant walking, standing in one place for long periods of time, bending, stooping, lifting, etc.


• Work in hot and cold environments.


• Follow company health and safety rules and wear protective equipment when and where applicable.


• Safely use food handling and sanitation chemicals and equipment to maintain department cleanliness standards and local, State and Federal agencies regulations and requirements.