The Meat Cutter II ensures the effective operation of the meat department by preparing, merchandising, and selling meat products to maximize sales and profitability.
Responsibilities include product ordering, maintaining quality and sanitation standards, training team members, and enforcing policies. The role involves cutting, wrapping, weighing, and labeling meat, managing product displays, and ensuring proper inventory control.
Requirements include a high school diploma or equivalent, at least one year of meat-cutting experience, completion of training within three weeks, and strong customer service and communication skills. Physical demands involve lifting up to 30 lbs, standing for extended periods, and working in a cold environment.
The role emphasizes teamwork, adherence to safety and sanitation standards, and flexibility to work across multiple stores if needed.