Meat Cutter

ESSENTIAL DUTIES AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each essential duty with accuracy and maintain a high level of productivity. The requirements listed below are representative of the knowledge, skill and/or ability required. Possible ‘Reasonable Accommodations’ will be researched to determine if any are available to enable individuals with disabilities to perform any essential job duties.

1. Exhibit and develop maximum customer relations through friendly and courteous behavior. 
2. Promote a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication. 
3. Maintain good working relationships with other department managers with the objective of improving sales storewide. 
4. At all times remember that our success will be dependent upon our ability to work together. 
5. Comply with all company policies, programs and directives as specified in the Code of Conduct.
6. Learning and demonstrating knowledge of and maintaining strict adherence to all company and governmental regulatory agency standards and guidelines for the entire meat department with respect to proper receiving methods, processing invoices, refrigeration requirements, pricing procedures, acceptable temperature ranges of cases and processing areas. 
7. Is learning to have a thorough knowledge of fish, seafood and meat products and responds to questions from guests regarding ingredients, preparation, related products, and equipment required for preparation. 
8. May be responsible for learning to do the ordering and maintaining proper inventories of products and supplies as directed by the Meat Manager.
9. Learning to properly identify, cutting and processing, rotating, and merchandising all types of meat products according to company standards and guidelines. Demonstrates knowledge of and maintains all grinds as per company standards.
10. Required to function as a Fishmonger as needed. Must learn to be capable of handling, gutting, boning, filleting, rotating and merchandising seafood products.
11. Capable of properly filing, rotating, merchandising products in display cases and coolers.

CERTIFICATES/LICENSES:

• City, county, state, and/or federal certifications may be required. 
• Pallet jack operation.

COMMUNICATION:

• Ability to write, speak, hear, and understand the spoken word to respond promptly to pages, requests, team members and guests. 
• Ability to read and interpret documents such as safety rules, operating and maintenance manuals. 

COMPUTER:

Basic computer skills required.

EDUCATION:

High School diploma or general education degree (GED); or related job experience, training or schooling in the seafood and meat industry is required.

EQUIPMENT:

Required to use or operate meat saw, knives, grinder, cubing machine, wrapping machine, slicer, scales, box cutters, two-wheelers, etc.

EXPERIENCE

Experience as a meat cutter is preferred. 

MATH:

• Basic math skills using units of money, weight, measurement, volume addition, subtraction, multiplication, division, and percentages required.
• An understanding of gross projections, invoices, transfers, labor goals, inventory, and other paperwork as assigned by store management is required.

MINIMUM AGE:

18 years old. 

PHYSICAL ABILITIES:

• Regularly required to walk, stand, sit, twist, and bend; hands to fingers to handle or feel, repetitive use of hands and arms to push, pull, carry, lift, reach, grip and balance; occasionally stoop, crouch, kneel or crawl. 
• Lifting may include floor to shoulder and overhead lifting. 
• Occasional use and climbing of step stools or ladders required. 
• Required to frequently lift and/or move up to 90 pounds. 

REASON ABILITY:

Ability to apply common sense understanding to instructions furnished in written, oral, or diagram form or when helping resolve a team member or guest concern. 

This list of duties and responsibilities is not intended to be all-inclusive and may be expanded to include other duties or responsibilities that management may deem necessary.