Meat Cutter

Provides prompt, efficient, and friendly customer service.  Has ability to recognize and cut all varieties of fresh beef, pork, chicken, veal, and lamb.  Handles food in a safe manner and ensures neatness of department.  Grinds, slices, and tenderizes meat, rotates stock, stocks cases, and places product in the coolers and freezers.

Experience or Training Required: Passing a Company provided block test.

Primary Responsibilities

·         Provides prompt, efficient, and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

·         Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.

·         Assists customers by: (examples include)

·         escorting them to the products they’re looking for

·         securing products that are out of reach.

·         loading or unloading heavy items

·         making note of and passing along customer suggestions or requests

·         performing other tasks in every way possible to enhance the shopping experience.

·         Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.

·         Ensures appropriate stocking of fresh and smoked meat/pork/poultry cases, coolers, and freezers by rotating and replenishing product.

·         Cuts and trims fresh meat.

·         Weighs, dates, labels and wraps fresh meat.

·         Slices hams and other approved boneless, smoked items.

·         Tenderizes beef or pork using cuber machine.

·         Understands and practices proper sanitation procedures and ensures the work area is always clean and neat.

Skills and Abilities

·         The ability to work for prolonged periods of time in refrigerated and frozen levels of temperatures.

·         The ability to work in an environment with continuous high noise levels.

·         Must be able to safely operate a power saw, box cutter, meat cutting knife, cuber, slicer, wrapper, and all cleaning equipment found in the meat department.

·         Must have the ability to carry out detailed written or verbal instructions.

·         Ability to do simple addition and subtraction, copying figures, counting, and recording.

·         Possess the ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies orally or in writing.

·         Visual requirements include vision from less than 20 inches to more than 20 feet with depth perception, color vision (ability to identify and distinguish color), and field of vision.

·         Must be able to work shifts varying in length and times, including nights, weekends, and holidays.