Meat Director

Title: Meat Director

Status: Full-time; Hourly; Non-exempt

Reports To: Store Director

Job Summary: To oversee the merchandising and operations of the meat department, and ensure quality service and selection of products to customers

Essential Functions and Duties:

• Supervise department employees, including meat cutters and meat wrappers 

• Ensure that the meat department runs smoothly and company procedures are followed

• Require employees to follow appropriate safety and sanitary procedures

• Order and purchase meat products as necessary to maintain adequate inventory and supplies

• Receive deliveries and verify that orders are correct

• Guarantee that meat is properly cut, trimmed, boned or ground to Save-a-Lot’s specifications and quality standards 

• Ensure that meat product is properly wrapped, weighed, labeled, and placed in the display cases so that it is visually pleasing to customers

• Train meat cutters to properly and safely use knives and mechanical equipment

• Train meat cutters and wrappers in techniques of cutting and wrapping meat product to Save-a-Lot’s specifications

• Keep packaged and frozen meat display cases up to date and adequately filled 

• Ensure that the meat department is properly cleaned, sanitized and maintained to the specifications of Save-a-Lot and state and local regulations

• Perform other duties and tasks as required by management

Required Skills, Education and Experience:

• High school diploma or equivalent preferred

• At least 3 years of experience as a meat cutter

• Previous supervision experience preferred

• Must be able to communicate verbally with vendors, customers, employees and upper management

• Must be proficient in basic math skills   

• Ability to properly and safely use knives, meat saw, meat grinder, cuber, baler, scales, electric jack, and any other cutting tools and mechanical equipment 

Physical Requirements and Environmental Conditions:

Employee must regularly:

• Lift up to 90 lbs to a height of 4’

• Carry up to 90 lbs a distance of approximately 20’ on a concrete or tile surface

• Walk a distance of approximately 30’ on a concrete or tile surface several times daily

• Stand for long periods of time on a concrete surface while cutting and wrapping meat, while in cold temperatures 

• Push and pull product during cutting process and running lunchmeat carts 

• Bend and twist when organizing product in display cases, coolers and freezer

• Speak and hear (in person and on the telephone) when communicating with vendors, customers, employees and management

• See to cut, trim, or grind meat, to complete paperwork and maintain display cases

While performing this job, employee is regularly exposed to inside temperatures of 40 degrees Fahrenheit, with concrete or tile flooring and a moderate noise level. Chemicals are used regularly to clean the meat department to health and safety specifications.