Learn and understand company policies and safety standards
Proper receiving, handling, and storing of meat
Temperature controls (how and why)
Understand price book and ad planner bulletins
Know wrapping and weighing standards, be familiar with product identification PLU/UPC
Be skilled with the safe use of all equipment
Be familiar with freshness/code dating
Know dated product pull policies
Understand company policy for recording of reduced products on known loss reports
Be skilled at cutting, trimming, traying, and presentation of fresh meats. Comply with Greer's set standards (cutting lists and why they are important)
Be familiar with ground beef program, grinding, holding procedures, and the handling of fresh trim including boning standards lean to fat ratio etc.
Understand merchandising for profit (refer to ad planner)
Know how to fill and rotate all meat cases (how and why)
Understand customer service and company requirements
Know quality and grade of all products
Know space allocation and location and understand why
Know proper cleaning and sanitizing know how, why, and results
Know proper signing of products understand why and results
Know product usage (best cooking method for each cut, use correct identification & recipe labels)
Learn and understand merchandising/cross merchandising
Understand meat variety
Learn and understand supermarket math