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PURPOSE STATEMENT: To maximize sales and profit in the Meat Department through proper cutting, wrapping, and displaying of meat products.

SIGNIFICANT JOB RESPONSIBILITIES:

1. To identify the various cuts of meat, to breakdown cut and trim all meat products as directed by company standards

2. To ensure trim specifications are followed and proper temperatures are maintained in all phases of meat preparation, display and storage.

3. To weigh, wrap/package products in a clean, neat and attractive package.

4. To greet customers, respond to customer questions/requests/complaints and explain store policies in a courteous manner. To write down customers special orders/requests.

5. To review the perishable department Communication Board daily and follow the guidelines for intercom announcements.

6. To prepare/organize the cooler/freezer/backroom/preparation area for receipt of merchandise, verify the merchandise against the invoice, inspect the delivery for quality/shortages/damage, sort cases for stocking or product preparation and code-date all case items in the cooler/freezer.

7. To clean and sanitize department in accordance with company policy and law while safely using cleaning equipment and chemicals.

8. To load stocking carts/pallets, transport cases/product to sales floor/ cooler/freezer/product preparation area either on stocking carts or pallets, match the case strip to the shelf/case tag/stock, open cases, place merchandise in the designated cooler/freezer/case/shelf/display position/area, check the product code/freshness date and \"face/front\"/rotate each product on display.

9. To understand the operations, safety requirements and restraints of a baler, case cutter, pallet jack, pricing gun, grinder, tenderizer, saw, knife, slicer, scales, wrapper, (must be 18 years or older to operate the pallet jack, forklift, baler, grinder, tenderizer, saw and slicer).

10. To count and record individual items of merchandise for inventory.

11. To change department pricing on the scale system as directed and manually price-mark/label merchandise without a UPC code.

12. To evaluate product quality and move damaged/unsaleable and \"returnable\" products from the shelf/case to the backroom for re-processing into a saleable form or marking the product down in price.

13. To change signs, light bulbs, and signs/tags on the case/shelf display.

14. To check case and cooler/freezer temperatures 4 times daily utilizing the time keeping system to record each check.

15. To record \"out-of-stock\" conditions and the time they occur, report to the department manager.

16. To perform miscellaneous tasks assigned by the manager, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers.

17. QUALIFICATIONS:

    REQUIRED:

    1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
    2. Able to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
    3. The ability to read and write English. Able to read instructions, case/product labels, temperature gauges, warehouse order codes, numbers, reports, printed paper invoices and order forms.
    4. Make judgments concerning the cutting and trimming of fresh meat, placement of merchandise on the shelf/display (spatial relationship), case-opening procedures, extent of unsalable product damage, conversation with customers, selling of product, display of pr duct, use of packaging materials for product, quality of product for display and ordering of processed items.
    5. Able to open cases and stock so those products will not be damaged.
    6. Able to clearly price-mark/label products for customers and cashiers.
    7. Good interpersonal communications.