POSITION TITLE: Meat

ACCOUNTABLE TO: Meat Manager

PRIMARY OBJECTIVE

To provide cutting, preparation and stocking for the meat and seafood department and to ensure a positive shopping experience for customers.

NATURE AND SCOPE

Primary emphasis in position is to meet daily production needs and quality standards in meat and seafood cutting and preparation to ensure maximum department sales, product availability and provide high level of customer service. This position requires ongoing customer interaction, providing prompt, courteous service, knowledge of retail cutting techniques, food safety regulations, ongoing heavy lifting, standing, operation of meat equipment, exposure to cold temperatures and wet surfaces, judgment/decision making, memorization, and reading. Position functions and work hours may vary according to business needs. Assignments and work direction provided by Meat Manager or person in charge

ESSENTIAL POSITION FUNCTIONS

1. Assist customers and ensure proper service levels and courtesy from all associates

- Greet customers

- Answer customer questions; provides product sampling and suggestive selling

- Answer meat and seafood telephone calls promptly

- Perform price checks

- Exchange product when necessary

- Bring customers to location of item, when needed

- Assists with special orders

Functional Requirements

Frequent: Physical – lifting/carrying to 50 lbs., equipment operation (meat slicer and scale, intercom, telephone) reaching, standing, walking, and turning

Mental – judgment/decision making, social skills/verbal interaction, memorization, reading, writing and math

Occasional: Physical – lifting/carrying over 50 lbs., equipment operation (calculator)

squatting, stooping/bending and walking

2. Maintain meat and seafood cases

- Pull outdated product and properly rotates

- Restocks as needed to maintain maximum selection

- Follows merchandising plan

- Clean cases and sales floor

Functional Requirements

Frequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, walking, squatting, reaching, stooping, bending, equipment operation (racks)

Mental – reading, judgment/decision making, memorization

Environmental – extended exposure to cold temperatures and wet surfaces

Occasional: Physical – equipment operation (forklift)

Mental - math

3. Perform meat and seafood cutting and preparation

- Follow safe food handling and preparation processes

- Follow daily cutting lists and completes work in allotted time

- Demonstrate proficiency in sawing, boning, cutting, trimming, grinding, weighing, traying and wrapping techniques and equipment

- Maintain store’s quality and trim standards

- Clean and sanitize all equipment used

Functional Requirements

Frequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, squatting, reaching, stooping/bending, equipment operation (racks)

Mental – reading, judgment/decision making, memorization

Environmental – exposure to cold temperatures and wet surfaces

Occasional: Physical – equipment operation (forklift) equipment operation (meat

grinder, cuber, bulker, meat mixer, patty machine, tenderizer, pressure

washer) and climbing ladders

Mental - math

4. Clean and sanitize equipment, cases, work area and sales floor

- Break down equipment according to procedures

- Continuously monitor area and sales floor for cleanliness

- Utilize personal protective devices (rain suit, over boots, chemical splash goggles, metal mesh gloves, chemical resistant gloves) as instructed

Functional Requirements

Frequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., turning, standing, squatting, reaching, stooping/bending, equipment operation (racks)

Mental – reading, judgment/decision making, memorization

Environmental – exposure to cold temperatures and wet surfaces

Occasional: Physical – equipment operation (forklift) equipment operation (meat

grinder, cuber, bulker, meat mixer, patty machine, tenderizer, pressure

washer) and climbing ladders

Mental – math

5. Assist in ordering and receiving meat and seafood shipments

- Order to maintain appropriate stock levels as assigned

- Ensure orders are placed within allotted time

- Maintain familiarity with movement of key items to ensure a minimum of over or under stock

- Verify product with invoice

- Ensure product meets quality standards; checks product for freshness and damage

- Ensure receiving record and drop sheet book are properly maintained

- Keeps cooler properly rotated and organized

- Ensure processing of shop back, damaged goods and maintaining damage records

- Ensure product properly dated

Functional Requirements

Frequent: Physical – lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., reaching, turning, squatting, stooping, bending, equipment operation (forklift, pallet jack, flatbed)

Mental – judgment/decision making, reading, writing, memorization

6. Follow all store and department policies and procedures.

Functional Requirements

Frequent: Physical - walking

Mental – judgment/decision making, reading, writing, social skills/verbal

Interaction and memorization

7. Perform other duties as assigned or delegated

Note: *Within each essential functional requirement, “Frequent” represents approximately 15% of the work shift or at least ten repetitions per work shift. “Occasional” represents approximately less than 15% of the work shift or fewer than 10 repetitions per work shift

*Management retains the discretion to add or to change the position functions at any time.

*Position functions may vary by store location

My Cub. My Way.

We provide our customers the best grocery experience period by personalizing our customers’ evolving needs with innovation, convenience and by supporting the communities we serve through delivering quality, variety, and fresh groceries.

At Cub we believe that diversity and inclusion are essential to our success as an organization, and we strive to create a work environment that fosters respect, fairness, and equal opportunities for all employees.

We are committed to providing equal employment opportunities to all individuals without regard to race, color, religion, creed, sex (including pregnancy, sexual orientation, gender, gender expression, or gender identity), national origin, ancestry, physical or mental disability, medical condition, age, physical or mental disability, marital status, veteran or military status, or any other characteristic protected by applicable laws. This commitment extends to all aspects of employment, including recruitment, hiring, promotions, job assignments, training, compensation, benefits, and other conditions of employment.

Cub will not tolerate unlawful discrimination or harassment of associates by anyone, including any manager, supervisor, co-worker, contractor, customer, supplier, vendor, or visitor.