Meat Lead

Overview

BJ’s Wholesale Club is a leading membership warehouse club with over 250 clubs, nearly 200 BJ’s Gas® stations, and eight distribution centers across 21 states.

The Meat Lead is responsible for overseeing meat department operations, ensuring compliance with food safety standards, maintaining inventory and merchandising excellence, and optimizing financial performance. The role supports operational execution and product quality while ensuring adherence to company policies and procedures. The Meat Lead does not have direct supervisory responsibilities but plays a critical role in supporting business performance and enhancing the Member experience.

A valid Serv Safe Food Safety Certification is required and must be maintained in good standing.

• Lead Meat Department Operations:
  Oversee preparation, cutting, packaging, and merchandising of fresh meat products following company guidelines.
• Oversee Production Process:
  Manage slicing, weighing, packaging, and labeling of meats, cheeses, and prepared foods while following food safety and sanitation guidelines.
• Execute full operational functions:
  Cut, trim, and prepare meat to company standards.
• Manage inventory proactively:
  Monitor inventory levels and execute timely replenishment to maintain in‑stock conditions.
• Ensure accurate item labeling:
  All items are accurately priced, labeled, and compliant with company policies.
• Analyze production and sales data:
  Track and analyze sales, waste, and shrink to identify process improvements and cost reductions.
• Maintain sanitation and safety compliance:
  Follow all sanitation, safety, and food handling regulations, including Serv Safe guidelines, and ensure cleanliness and proper maintenance of meat equipment.
• Report operational concerns:
  Escalate equipment malfunctions, stock shortages, or food safety risks to management as needed.
• Apply FIFO rotation procedures to reduce waste and maintain optimal product quality.
• Conduct quality and date checks:
  Inspect products for expiration dates and condition, removing damaged or outdated items.
• Execute seasonal promotions and special event product displays in alignment with company guidelines.
• Support club initiatives:
  Participate in inventory audits, shrink control, and performance tracking.
• Conduct routine case inspections:
  Inspect meat cases, coolers, and freezers for optimal conditions and compliance.
• Receive and inspect shipments:
  Verify accuracy of delivered meat shipments.
• Maintain regular, predictable, full attendance to support operations and provide coverage.
• Assist in other duties as assigned:
  Provide additional support across departments when needed.
• Live our values:
  Demonstrate inclusive behavior, make ethical choices, and approach work with a positive, solution‑oriented mindset.
• Create a safe, collaborative environment by fostering open communication and trust.
• Celebrate team members by acknowledging their contributions and supporting their success.
• Guarantee service excellence:
  Ensure daily execution of GOLD Member Standards, consistently reinforcing key behaviors (GAA, FAST, LAST).
• Maintain club standards and contribute to club goals by performing daily responsibilities with accuracy and consistency.
• Apply cost discipline:
  Use supplies responsibly and follow scheduling expectations to help the club stay within labor and supply goals.
• Support performance and profitability:
  Complete tasks efficiently and accurately, following best practices to drive strong club results.
• Understand the business:
  Learn how the role impacts key club metrics and contribute to overall department performance through consistent execution.

• 2+ years of experience in meat department operations, retail, or food service.
• Strong knowledge of meat cutting, handling, and food safety regulations.
• Ability to analyze sales and operational data to drive performance improvements.
• Detail‑oriented with strong organizational and problem‑solving skills.
• Proficiency in basic computer applications (MS Word, Excel, Email).
• Must be at least 18 years of age.
• Must maintain all required training and certifications, including Serv Safe Food Safety Certification.

Frequent…