Meat Cutter and Apprentice

SCOPE OF POSITION: Reporting directly to the Meat Department Manager unpacks, cuts, trims, packages, grinds, processes meats, waits on customers and sanitizes equipment and department as required.

BASIC FUNCTION: Perform duties necessary to ensure department products are received, processed, packaged and displayed per department requirements. Wait on and work effectively with customers.

1. Be customer and service oriented. Ensure prompt and courteous customer service.

2. Keeps department manager/assistant manager/lead aware of concerns, issues, etc. warranting their attention, knowledge of, action and/or resolution in a timely manner.

3. Effectively, efficiently and safely operate department equipment, which includes saws, grinders, slicers, scales, wrapping machines, vacuum tumblers, knives and sanitizing equipment.

4. Be able to meet department productivity, policy, procedure, safety and quality requirements.

5. Adhere to Company, local, state and federal health and civil code regulations relating to meat handling/processing, weights/measurements related health regulations and sanitary procedures. This includes proper handling damaged/spoiled product.

6. Ensures that product pricing makes adequate allowances for tare weights.

7. Monitor product quality, freshness, rotation and product display.

8. Perform general housekeeping and sanitation functions in compliance to department and governmental health regulations.

9. Monitors packing, wrapping supplies, price changes, and sticker related inventory and orders as required.

10. Unpack, wrap, package, stock/restock display cases, weigh and priced products.

11. Receive, weigh, and break down department products and move to storage, display or shelf areas.

12. Grind, cut, trim and package meat.

13. Write orders, set up ads, create cutting list and maintain grind log.

14. Other duties as deemed necessary by department manager/assistant manager/lead.

1. Possess and maintain positive communication and customer relation's skills.

2. Embrace and live our Company Mission Statement.

3. Display and maintain our SOUP commitment- "Sense Of Urgency Please."

4. Be a team player and be flexible, versatile, supportive, positive, do one's fair share and not display it's a "not my job mentality".

5. Meet and maintain position availability, attendance and punctuality expectations.

6. Able to work efficiently/effectively in a fast paced multi-changing work environment and embrace change.

7. Remember image is vital -therefore, good hygiene, wearing appropriate company apparel, name tag, hair nets where designated, and a smile is required. Remember, "Beat the Greet".

8. Abide by company and department policies, practices and procedures.

9. Understand that one's work schedule continues to be based upon store needs, the season, and includes working holidays, weekends, and varied work schedules and/or shifts, as warranted.

10. Promote and maintain a flexible, cooperative, positive, team oriented, customer-focused attitude within internal store personnel and between all store locations. Leads by example.

11. Possess and maintain good communication and customer relation's skills.

12. Work effectively with in team environment, be flexible, detail orientated and possess good follow through skills.

1. Previous experience in meat cutting operations and/or willingness to go through Fox Bros. apprenticeship.

2. Able to work with meat and fish products.

3. Due to nature of direct contact with and processing of meat and meat products for consumption, is able to meet and maintain personal and department health and sanitary practices to protect public from exposure/contamination of product handled/processed within established State Health Regulations/Mandates. (Note: We will provide reasonable accommodations for personal situation as warranted to meet and maintain State Health Regulations/Mandates.)

4. Operate department equipment in a safe and efficient manner. (Must be 18 years of age older).

5. Work in physical environment with continuous exposure to cold, damp and wet conditions and meet physical demands

EQUIPMENT/TOOLS OPERATED: Proficient skill in operation of standard department equipment, which includes saws, grinders, tenderizers, vacuum tumblers, scales, wrapping machines, slicers, knives and sanitizing equipment.