Meat Cutter

Meat Department Associate

Purpose: To maintain desired level of fresh meat production. Maintains cleanliness of department and equipment. Ensures customer service and product quality, freshness, safety and selection.

Duties and Responsibilities:

• Adheres to Company andDivision customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints and reporting to the Meat Manager or Store Director as appropriate. Promotes Albertson's philosophy of personalized service.
• Receives and breaks down loads. Checks for quality and quantity. Maintains product quality by ensuring compliance with Company policies and federal and state regulations on storage and temperatures.
• Cuts, grinds, weighs and wraps fresh meat products according to proper procedure to ensure product quality. Controls shrink and expenses. Prevents the sale of out of date or spoiled product.
• Accurately completes and monitors daily log sheet and other required paperwork and logs.
• Maintains and organizes meat department cooler and freezer. Ensures cleanliness and sanitation of sales floor, work area, cooler, freezer, equipment and retail cases.
• Ensures that product quality, trimming, grinding, packaging, labeling, rotation and wrapping standards are met.
• Ensures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow. Complies with retail labeling laws, federal and state regulations and Company policies.
• Follows Company policies in pricing and handling re-worked and reduced-to-clear items.
• Complies with all federal, state and local health, and food handling and safety standards.
• Assists customers by taking and filling special orders. Makes product suggestions and engages in suggestive selling.
• Answers and responds to incoming calls appropriately.
• Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
• Other necessary and required duties.
• Ability to be friendly, courteous, tactful and maintain composure in dealing with customers and co-workers.
• Requires working knowledge of all job duties within the Meat Department including cutting, wrapping, steaming, grinding, cubing, tenderizing and customer service.
• Ability to communicate orally and read and follow written work assignments.
• Requires a good understanding of overall company practices and Meat Department policies and procedures. Requires the ability to judge and react to business activity.
• Must have knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures.
• Frequently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 80 lbs. Bends, stoops and reaches frequently and occasionally climbs ladders. Pushes and pulls fully loaded hand trucks, high boys and pallet jacks. Performs repetitious arm movement to prepare and package products.
• Manual dexterity and good eye-hand coordination are necessary.
• Mental alertness is necessary to ensure safe and accurate completion of work activities.
• Requires knowledge of basic mathematics and weights and measures. Must have knowledge of taste, content and perishability of products, safety and sanitation procedures and department policies and procedures.
• Operates computer software and electronic ordering devices to input order and inventory and print labels.
• Utilizes saws, cutters, grinders and other cutting and wrapping equipment. Utilizes cleaning supplies and equipment. Utilizes safety cutters. Requires use of safety gloves.
• May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
• Exposure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties.
• Hands remain moist during majority of work time. Hands are frequently exposed to 30 Fahrenheit while handling product in the display cases. Requires the ability to work for prolonged period of time in an environment with a temperature range of 40 to 50 Fahrenheit.
• Exposure to 35 Fahrenheit while handling products in cold cases, 28 Fahrenheit in cooler and -20 Fahrenheit in freezer.
• Working conditions consist of a temperature controlled store environment.