Meat Cutter

Meat Manager oversight of the meat department including planning, directing, and controlling operations. Responsibilities include scheduling staff, ordering to support sales and profitability, directing employees to meet production, sales, and merchandising goals, unloading products from trucks, cutting and trimming meat, weighing and packaging, merchandising and stocking items up to 6 feet high, operating meat saws and related equipment, reading/writing arithmetic, lifting up to 100 pounds, and working in a refrigerated environment (0–55 degrees) in the cutting room, cooler, and freezer. Duties also include preparing, weighing and wrapping meat items (steaks, ground meat, roasts, pork), assisting customers, cutting to order, managing inventory and stock levels, checking in vendors, logging spoilage and item sales, maintaining product freshness, stocking pre-packaged meat, rotating products, checking code dates, and performing cleaning functions. Other tasks include stocking, rotating, and labeling to maximize gross profit, writing work schedules, supervising employees, maintaining sales records, performing freshness checks, re-conditioning product, sweeping, cleaning, mopping, operating telephones/intercoms, and upholding sanitation standards.