Meat Manager

Oversees 2–15 employees in the meat area; interviews and hires applicants, orders product and supplies, and handles paperwork. Performs meat cutting and wrapping duties using meat saw, slicer, grinder, and tenderizer; wraps and weights products, stocks displays and cases, and serves customers by taking orders and making change. May work in refrigerated areas and is required to stand for 8 hours, with basic math for measuring quantities and maintaining cleanliness and sanitation. Weighing, wrapping, and pricing merchandise and stocking displays are desirable tasks.