Meat Cutter - All In Grocers

Job Summary

1.       Performs duties relating to the cutting, preparation, display, and selling of meat products. Displays a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. Must be performed in accordance with team and store Standard Operating Procedures.

PRIMARY DUTIES AND RESPONSIBILITIES

1.       Cuts, platters, and merchandises products (beef, pork, lamb, veal, poultry).

2.       Prepares specialty meat merchandise (i.e. sausage, oven ready products, and cured meats).

3.       Checks product to make sure it meets AIG quality standards.

4.       Monitors and assists in preventing spoilage.

5.       Mentors and supports assigned Meat Cutter Trainee(s).

6.       Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings.

7.       Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously.

8.       Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product.

9.       Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.

10.   Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with AIG cleanliness and safety standards.

11.   Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.

12.   Immediately reports safety hazards and violations.

13.   Performs other duties as assigned by Meat Manager, Assistant Store Manager, or Store Manager.

Knowledge, Skills, Abilities and Worker Characteristics

1.       Working understanding of Meat team processes and procedures.

2.       Excellent cutting skills with the ability to bread product down into sub-primal and retail cuts.

3.       Extensive knowledge of different cuts and cooking techniques of meat and seafood.

4.       Ability to visually examine products for quality and freshness.

5.       Capable of accessing information about market conditions and communicating this information to customers.

6.       Strong to excellent communication skills and willingness to work as part of a team.

7.       Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.

8.       Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.

9.       Ability to follow directions and procedures; effective time management and organization skills.

10.   Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

11.   Understanding of and compliance with AIG quality goals.

Education and Experience

1.       High School or equivalent experience, food safety training. One year or more of similar or related work.

Physical Requirements

1.       Must be able to lift 50 pounds.

2.       In an 8-hour work day: standing/walking 6-8 hours.

3.       Hand use: single grasping, fine manipulation, pushing and pulling.

4.       Work requires the following motions: bending, twisting, squatting and reaching.

5.       Exposure to FDA approved cleaning chemicals.

6.       Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.

7.       Ability to work in a wet and cold environment.

8.       Ability to handle knives and other cutting equipment.

9.       Ability to work a flexible schedule including nights, weekends, and holidays as needed.

10.   Ability to use tools and equipment, including box cutters, electric pallet jacks, and other heavy machinery.

Working Conditions

1.       This position is occasionally exposed to dirt, cleaning solvents and equipment movement hazards. There is exposure to temperature extremes and dampness. This is a fast paced work environment with significant pressure.

Contacts

1.       Has daily contact with customers, employees, suppliers/vendors, federal/state governmental or regulatory agencies, and the general public.

Work Schedule

The work schedule will include mornings, afternoons, evenings, weekends, and holidays.

Meat Butcher 2023

A.A./E.E.O.

Minority, female & disabled individuals are encouraged to apply.