Meat Wrapper
The key to a successful Meat Department starts with the people. Training and development will play a huge roll because it directly involves how the people in the department will ultimately do their job. Standards in training begin with the newest employees and lead up to even the most experienced meat managers. Standards for Training and H/R development are detailed below.
- New Employees Should Work “Hands On” With The
- Meat Manager, Assistant Meat Manager Or A Skilled Co-Worker Until A Comfortable Skill Level Is Achieved In All Of These Areas.
- Receiving, Handling & Storing Meat
- Temperature Control (how & why)
- Price Book & Ad Planner Bulletin
- Wrapping & Weighing Standards
- Dated Product Pull Policy
- Recording Reduced Product on Known Loss Report
- Traying & Presentation Standards (how & why)
- Product Identification PLU/UPC
- Cutting & Trimming Standards (cutting lists & why)
- Variety Standards (what & why)
- Merchandising For Profit (refer to Ad planner)
- Safe Use Of All Power Equipment
- How To Fill & Rotate All Meat Cases (how & why)
- Customer Service Standards
- Knowing Quality & Grade of Products
- Space Allocation and Location (explain why)
- Cleaning and Sanitizing (explain why & results)
- Signing Product (explain why & results)
- Product Usage (best cooking method for each cut. refer to Identification & Recipe Labels)
