The Meat Cutter II ensures the meat department meets company standards by managing product quality, merchandising, and sales goals.
Responsibilities include leading team performance, training staff, overseeing product ordering, and maintaining sanitation and quality standards.
They cut, package, and display meats according to policies, ensure proper labeling, and receive and inspect deliveries to preserve freshness.
Must follow safety, sanitation, and inventory procedures, enforce policies, and protect company assets.
Requirements include at least one year of meat-cutting experience, ability to operate knives and equipment, effective communication, dependability, and physical ability to handle heavy objects and stand for long periods.
Physical work occurs in a cold environment, requiring lifting and movement of heavy products.