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Form of workPosition: Meat Manager
Overview:
A meat manager plans, directs and controls all aspects of the Meat Department operation, schedules the work and employees, oversees all ordering to support the ad and maximize gross and net profit. They direct the meat employees to meet production, sales and merchandising objectives and, in addition, unload product from trucks, cut and trim, date, weigh, package, merchandise and stock product on racks and shelves up to 6 feet high. They operate meat saws, cubers, stock dollies, grinding machines, slicers, scales, price marking devices, labeling machines and use knives, cleavers and case cutters. They work shifts, normally up to 8 hours a day, read and write, add, subtract, multiply and divide, lift and stack up to 100# and work in a refrigerated environment in the cutting room, cooler and freezer in temperatures from 0 degrees to 55 degrees. They prepare, weigh and wrap meat items such as steaks, ground meat, roasts, and pork. They assist customers, make cuts to order, control inventory and stock levels, check in vendors, log spoilage and item sales and maintain product freshness. They also stock pre-packaged meat items, rotate product, check code dates for freshness and perform sweeping, mopping, case cleaning and general cleaning functions.
Job Requirements:
Overview:
A meat manager plans, directs and controls all aspects of the Meat Department operation, schedules the work and employees, oversees all ordering to support the ad and maximize gross and net profit. They direct the meat employees to meet production, sales and merchandising objectives and, in addition, unload product from trucks, cut and trim, date, weigh, package, merchandise and stock product on racks and shelves up to 6 feet high. They operate meat saws, cubers, stock dollies, grinding machines, slicers, scales, price marking devices, labeling machines and use knives, cleavers and case cutters. They work shifts, normally up to 8 hours a day, read and write, add, subtract, multiply and divide, lift and stack up to 100# and work in a refrigerated environment in the cutting room, cooler and freezer in temperatures from 0 degrees to 55 degrees. They prepare, weigh and wrap meat items such as steaks, ground meat, roasts, and pork. They assist customers, make cuts to order, control inventory and stock levels, check in vendors, log spoilage and item sales and maintain product freshness. They also stock pre-packaged meat items, rotate product, check code dates for freshness and perform sweeping, mopping, case cleaning and general cleaning functions.
Job Requirements:
- Pass a pre-employment drug screen.
- Work shifts.
- Read & write.
- Add, subtract, multiply & divide.
- Lift & stack up to 100 pounds.
- Reach & stock product up to 6 feet high.
- Travel to & from work.
- Give and follow verbal & written instructions.
- Pull or push wheeled vehicles weighing up to 1000 pounds.
- Operate saws, cubers, slicers, scales, grinders and labeling machines.
- Normally work a maximum 8 hour shift.
- Provide assistance to customers and employees.
- Prepare, weigh, package and price product to maximize gross profit, stock, merchandise and rotate product.
- Write work schedules and supervise employees.
- Maintain sales and other written records.
- Perform freshness checks and re-condition product.
- Perform sweeping, cleaning and mopping functions.
- Operate telephones and intercoms.
- Maintain sanitation standards.
Experience-
Type Of Work:
