THE ROLE
Our Meat Cutters are knowledgeable, food-loving individuals who enjoy educating others about our delicious offerings, and ensuring our robust display counters are clean, well-stocked and visually appealing. Our fast-paced environment requires team members to successfully prioritize between routine tasks (such as product management, food display upkeep and organization) and immediate guest needs. We seek individuals who are dependable, team-oriented, and motivated to uphold our high-quality standards while contributing to a welcoming, service-driven environment.
MORE ABOUT WHAT YOU’D DO
Maintain high-quality standards in product management and presentation, supporting and executing production of Meat and Seafood Department merchandising and displays.
Effectively perform meat cutting responsibilities; minimize internal and external loss while producing visually attractive merchandise that will appeal to guests.
Provide outstanding customer service and readily communicate product information to increase sales, meet revenue goals, and best serve guests.
Participate in physical inventories and practices inventory control.
Ensure that highest quality products are stocked; appropriately remove and replace outdated product from sales areas daily.
WHAT WE’RE LOOKING FOR
Minimum two years meat cutting experience required. Minimum two years meat cutting experience required.
Possesses appropriate license required by the state and/or county.
Completion of an accredited meat cutting apprenticeship program strongly preferred.
Exceptional customer service skills; ability to cut meat and help customers simultaneously.
A high level of self-motivation and initiative.
Ability to problem solve and have proven success working in a diverse team environment.
Demonstrated ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines.
Excellent time management and organizational skills.
Comprehensive knowledge and understanding of the meat industry and food safety requirements, including HACCP and Department of Health guidelines.
Ability to work a flexible schedule based upon the needs of the business, including nights and weekends.