STATUS: PT/FT, Journeyperson, Union, Hourly REPORTS TO: Meat Coordinator
JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To make all standard and required cuts on beef, veal, lamb, pork, poultry and seafood.
WORK ENVIRONMENT: Fast paced retail floor. Regular work near moving mechanical parts (i.e. meat saws and grinders) and in cold climate conditions (i.e. meat coolers). Ability to work in moderate and loud noise environments including, but not limited to: paging, telephones, human voices, and machinery. Position requires working during busy retail times, which include weekends, afternoons, and evenings.
ESSENTIAL DUTIES AND RESPONSIBILITES: 1. Customer Service a. Treat people fairly, consistently, and with respect. b. Ensure efficient, informative, and friendly service according to established customer service vision and standards. 2. Meat Department Responsibilities Department Operations a. Ensure professional and friendly service from all meat staff. b. Ensure customers are greeted and assisted in a timely manner. c. Handle customer questions and complaints. d. Provide product information and educational materials to customers and staff. e. Be knowledgeable of products to make recommendations to customers. f. Make all standard and required cuts on beef, veal, lamb, pork, poultry, and seafood. g. Properly handle and store all product according to department standards and the Department of Agriculture’s guidelines. h. Ensure displays and shelves are fully stocked and rotated. i. Ensure that unsellable items are properly disposed. Accurately record credits, losses, and transfers. j. Ensure that all meat & seafood displays, coolers, equipment, cutting room, and storage areas are in clean, orderly condition, and meet health department standards. k. Receive and stock orders in a timely manner. Check condition of product and invoices for accuracy upon delivery. Ensure correct product rotation. l. Uphold department safety guidelines to ensure the safety of all department staff. m. Uphold department’s sanitation standards and health department requirements for food storage and handling. Ensure staff do the same. n. Participate in department resets and quarterly inventory. o. In absence of department coordinator order product for department to ensure and adequate supply of products. p. Attend department meetings as scheduled. q. Perform duties included in department clerk and apprentice job descriptions. Personnel a. Delegate duties to meat staff and ensure they are always busy. b. Positively encourage department staff to excel at their job. c. Replace vacant shifts when call ins, etc. occur. Notify manager of these occurrences. d. Assist in training department staff. e. Assist meat staff in following department standard operating procedures. 3. All Staff Duties a. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents. b. Keep store orderly and clean. c. Maintain a positive attitude. d. Perform other duties as assigned by department coordinator or supervisory staff.
KNOWLEDGE, SKILLS, ABILITIES: • Outstanding customer service skills • Experience in meat cutting with superior meat cutting skills • Knowledge of Department of Agriculture’s sanitation regulations • Ability to appropriately delegate work duties and motivate staff • Displayed skill in the use of a knife • Ability to follow through on systems, procedures and policies • Attention to detail and good organizational skills • Ability to handle multiple demands, work under time pressures, and meet deadlines • Willingness to be open, to learn, and take on new responsibilities • Demonstrate objectivity, neutrality and calmness under pressure • Regular, predictable attendance • Effective communication skills in English • Ability to read and comprehend instructions • Ability to appropriately delegate work duties and motivate staff • Demonstrated ability to follow through on commitments • Ability to work in a fast paced environment • Ability to make decisions based upon knowledge without supervision
ESSENTIAL PHYSICAL REQUIREMENTS: • Standing, walking, bending, sitting, reaching • Using hands or fingers to handle or feel • Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus • Regular use of sharp cutting instruments • Ability to taste and smell • Ability to work in a cold climate • Ability to lift up to 80 lbs.
IMPORTANT DISCLAIMER NOTICE: The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.
