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Meat Cutter Full Time

Hays Supermarket

Jonesboro, AR

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JOB DETAILS
SKILLS
Analysis Skills, Billing, Butcher, Cleaning Equipment, Communication Skills, Concrete, Corporate Policies, Customer Support/Service, English Language, Equipment Maintenance/Repair, Forklift, Housekeeping/Cleaning, Interpersonal Skills, Loading/Unloading, Mathematics, Meat Department, Merchandising, OSHA, Order Picking/Packing, Pallet Jack, Physical Demands, Pricing, Problem Solving Skills, Product Packaging, Product Pricing, Product Testing, Reporting Skills, Request for Information (RFI), Revenue Growth, Safety Training, Sales, Sanitation, Shelf Display, Shipping/Receiving, Telephone Skills, Warehousing
LOCATION
Jonesboro, AR
POSTED
Today
Description

Job Title: Meat Cutter

Department: Meat

Reports to: Meat Department Manager

Exempt Status: Non-exempt

Safety Sensitive:

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

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The essential duties and responsibilities of this position include, but are not limited to, the following:
  1. Breakdown, cut, and trim all meat products as directed by company standards.
  2. Identify the various cuts of meat, weigh, wrap/package products in a clean, neat, and attractive package that customers will want to purchase.
  3. Write down customer's special orders/requests and prepare the request to the customer's specifications.
  4. Prepare/organize the cooler/freezer/backroom/preparation area for receipt of merchandise, unload trucks, verify the merchandise against the invoice, inspect the delivery for quality/shortages/damage, sort cases for stocking or product preparation and code date the product.
  5. Clean and sanitize department floors, mirror, case, racks, tables, cooler, freezer, department equipment, product preparation area, and shelves. Safely use cleaning equipment and chemicals.
  6. 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.
  7. Always operate equipment with all safeguards in place and in good operating condition; observe the safe method of performing all duties; use and maintain all equipment in good condition. Assure the safety of self, customers, and co-workers by understanding and practicing store safety rules and notifying a supervisor of any potential hazard immediately. Pick up/remove all trash/boxes/packing materials from the sales floor or product preparation area immediately.
  8. Perform miscellaneous tasks assigned by supervisors and managers, substituting for absent workers, and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
  9. Understand the operations, safety requirements and restraints of a baler, case cutter, pallet jack, pricing gun, grinder, tenderizer, saw, knife, slicer, scales, wrapper, smoker. NOTE: must be 18 years or older to operate the pallet jack, forklift, baler, grinder, smoker, tenderizer, saw and slicer.
  10. Count and record individual items of merchandise for inventory.
  11. Change department pricing on the scale system as directed and manually price mark/label merchandise without a UPC code.
  12. Evaluate product quality and move damaged/unsalable 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. Use the proper case opening and product stacking techniques to prevent damage to product.
  14. Remove trash from the aisle or product preparation area and operate the baler.
  15. Change signs, light bulbs, and signs/tags on the case/shelf display.
  16. Communicate with the department manager on problems, recommendation for change and merchandising ideas.
  17. Check case and cooler/freezer temperatures 3 times daily.
  18. Ability to maintain regular and punctual attendance. Ability to work overtime (including more than 10 hours in a day or 40 hours in a week, or 5 days in a row).
  19. Record "out-of-stock" conditions and the time they occur, report to the department manager.
  20. Perform other duties and assignments as directed.
REQUIREMENTS AND QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform all the duties described in the proceeding in a safe, efficient, and competent manner. The requirements and conditions listed below are representative of the minimum levels of knowledge, skill, experience, and/or ability required.

EDUCATION AND/OR EXPERIENCE:
  1. High school education (or concurrent enrollment in an educational institution) preferred but not required.
  2. Prior experience or training as a meat cutter preferred.
  3. Prior experience operating a baler, case cutter, cleaning/sanitation equipment, pallet jack, pricing gun, grinder, tenderizer, saw, knife, slicer, scales, wrapper, smoker, preferred. Must be 18 years or older to operate the pallet jack, forklift, baler, grinder, smoker, tenderizer, saw and slicer.
CERTIFICATES, LICENSES, REGISTRATIONS: None

MATHEMATICAL SKILLS:
  1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count. Be able to calculate proper mixture ratios or dilution factors when preparing, mixing, or diluting cleaning solutions and other materials.
LANGUAGE SKILLS:
  1. Ability to hear, speak and understand the English language to respond promptly to verbal requests from customers for information or assistance, to answer telephones, and to be able to communicate effectively with department employees, the store's co-workers, and customers.
  2. Ability to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
  3. Ability to read, write, analyze, interpret, and understand the English language with sufficient proficiency to read and understand
  4. Instructions for operating equipment and tools
  5. Case/product labels, temperature gauges, warehouse order codes, numbers, reports, printed paper invoices and order forms.
  6. Label instructions on containers of cleaning concentrates, sanitizing agents, degreasers, and other chemical products
  7. Company handbooks, policies, and procedures and
  8. Other written job-related documents including postings on company bulletin boards.
  9. Ability to fill out forms and write reports. Able to clearly price mark/label products for customers and cashiers.
REASONING ABILITY:
  1. Ability to solve practical problems and deal with a variety of variables in circumstances where only limited standardization may exist.
  2. Ability to interpret a variety of instructions furnished in diagram, oral, schedule, or written forms.
  3. Ability to make judgements 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 product, use of packaging materials for product, quality of product for display and ordering of processed items
OTHER SKILLS OR REQUIREMENTS:
  1. Be fully knowledgeable in and thoroughly familiar with the company's procedures and policies with particular emphasis on OSHA and HAZCOM requirements.
  2. Be able to perform all duties and responsibilities in an efficient and satisfactory manner that meets the minimum standards for productivity, accuracy, cleanliness, harmony, and safety established at the employer's individual site (normally measured but not necessarily limited to units of one or more of the following: total transaction throughput, unit time per task, sales per employee hour, and/or cases, units, tasks or pounds per employee hour).
  3. Available to workdays/evenings and weekends as scheduled (extended hours on occasion)
  4. Maintain a high standard of personal hygiene & appearance
  5. Adhere to company dress code (uniform, hat/hairnet)
  6. Good interpersonal communications.
PHYSICAL REQUIREMENTS:

The physical demands described below are representative of those that are required by an employee to successfully perform the essential functions of this job.
  1. Mobility:
    1. To move cases from truck/pallet to backroom/preparation area, approximately 75 yards.
    2. To move cardboard/packing material from the sales floor to the backroom, approximately 75 yards.
    3. To move excess cases/damaged product from the sales floor to backroom storage, approximately 75 yards.
    4. To move to backroom of store for supplies/product/maintenance equipment and return, approximately 75 yards.
    5. To move to operate product production equipment in production area, approximately 20 yards.
  2. To check the case/cooler/freezer temperature 4 times daily, approximately 75 yards.
  3. Work on tile or concrete.
  4. Lift a maximum of 100 lbs. from 6 inches to 48 inches.
  5. Lift a maximum of 80 lbs. from 6 inches to 66 inches on to overhead/ cooler/freezer storage rack.
  6. Lift a maximum of 50 lbs. from 6 inches to 72 inches.
  7. Move cardboard into baler, approximately 4 feet.
  8. Move a maximum of 100 lbs. up to 10 yards.
  9. Pick up/move/attach signage/sort/open (a/an) case/item/trash from floor/shelf/cart/pallet/cooler/freezer storage.
  10. Use maintenance and product transportation equipment.
  11. Reach forward/down with both hands up to 36" inches to prepare and package product on table/wrapper/ wrapping machine.
  12. Use both hands to obtain merchandise/cases on the top shelf of cooler/freezer storage shelves/rack, up to 84 inches from the floor.
  13. Reach forward/down with both hands up to 36 inches to obtain merchandise on stocking cart, multi-tray rack or pallets.
  14. Reach forward/down with both hands up to 36 inches to clean shelves/floor area or control maintenance/stocking equipment.
  15. Reach forward/down/up with both hands up to 36 inches to place items on shelving/displays and in cases/freezer.
  16. Reach up to full extension of arms to place signs, banners, and light bulbs in place.
  17. Handle labels/signs/tags/trays.
  18. Handle case cutter and knife.
  19. Grasp and handle wet/iced/cold/metal/paper/plastic trays and equipment.
  20. Handle cardboard/packaging and debris.
  21. Manipulate maintenance equipment handles/grasps/knobs.
  22. Twist at the waist while cleaning, cutting/opening, packaging, preparing product, sorting, loading/unloading, moving/removing merchandise and stocking merchandise.
  23. Move stocking carts, pallet jacks (up to 2,500 lbs.) and maintenance equipment approximately 75 yards.
  24. Move product preparation equipment.
  25. Climb on ladders, racks, cases and shelving up to 12 feet in height.
  26. Able to navigate the meat department work area and perceive and avoid obstacles.
  27. Pick up cardboard, packaging, and debris from floor.
  28. Perform maintenance and sanitation function.
  29. Perceive cases, case cutter edge, case strips, shelf location, product size/ description, equipment controls, case load limits, price marking equipment, department production equipment, customers, co-workers, shelf tags, labels on products, stocking carts, temperature gauges/controls, invoice/packing slip, code date, reports, packaging materials, debris on floor, aisle markers, and signs.
  30. Perceive color difference of product and product labels.
  31. Perceive cleaning/maintenance equipment, pallet jacks, and baler controls.
  32. Listen to intercom/phone.
  33. Listen to co-workers' questions.
  34. Listen to vendor/driver questions/comments.
  35. Listen to the sound of case cutter/department production equipment/ baler/pallet jack/cleaning equipment operation "noises".
  36. Communicate with vendors/drivers.
  37. Use the intercom/phone system.
  38. Communicate with co-workers.
  39. Read production equipment gauges/controls, case labels/strips, signs, tags, shelf signs, code dates, invoices, temperature gauges, reports, numbers, and aisle markers.
  40. Read equipment and chemical warning labels.
  41. Be able to sweep and mop floors and lift and carry out trash containers to be emptied in an outside bin.
WORK ENVIRONMENT

The work environment conditions described below are representative of those an employee encounters while performing the essential functions of this job.
  1. The work environment includes continuous duties in refrigerated cutting rooms and storage areas (relatively high humidity) with occasional duties in frozen food storage boxes maintained at temperatures as low as 20 degrees (Fahrenheit) below zero.
  2. The work environment includes working on surfaces that can be wet, Work on tile or concrete.
  3. Access to offices may require ascending/descending a flight of stairs.
  4. Typically, the noise level in the work environment is moderate; however, on occasion, it can be somewhat noisy when power tools and equipment is in use.
  5. There are no other unusual environmental conditions.


IMPORTANT DISCLAIMER NOTICE

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

About the Company

H

Hays Supermarket