Chefe de Seção Açougue

Manage and administer butcher shop sections by monitoring daily sales figures and results. Lead the selection, evaluation, and daily management of the butcher team while communicating sales orientations, meeting targets, and sector results. Ensure product exposure and assortment standards across service, self-service, and island counters throughout store operations. Maintain equipment, machines, and utensils; verify incoming merchandise quality; and uphold general order and cleanliness in preparation rooms, service areas, and meat display counters. Provide personalized customer service and ensure compliance with sanitary, food safety, and workplace security procedures using appropriate PPE. Requires high school diploma, minimum age of 18, and proven leadership experience in butcher roles with knowledge of meat cutting, shelf life, and cold storage.