Apprentice Butcher

Job Description

Assistant manager of meat department supports the meat manager. When the meat manager is absent, he or she manages the department's operations. He or she should be passionate about the food retail industry, be known for his or her excellent customer service and be able to increase sales. The assistant meat manager should strive to offer customers an exceptional shopping experience.

Variable (days, nights, weekends)

• Efficiently manage the department’s inventory and place orders
• Follow up on products ordered from suppliers
• Ensure merchandise receiving follows cold chain procedures
• Ensure merchandise is appropriately stored
• Prepare meat for sale and fill counters with products
• Supply products and arrange product layout in the meat store aisle
• Make sure products on shelves are in good condition and not past expiry date
• Make sure products have the right description and that labels are correct
• Ensure displays are filled with products
• Stay alert to limit merchandise breakage and loss
• Maintain refrigerators and freezers at the correct temperature
• Ensure food safety, hygiene standards and health and safety standards are applied and followed consistently by all employees in the department
• Supervise team production and ensure employees follow work methods and rules
• Mobilize the team to offer quality customer service
• Ensure proper maintenance of equipment, displays and work stations
• Keep all work tools, stations, counters, shelves and refrigerators clean
• Perform department opening and closing operations

• Two years of experience in the meat department
• DEP – retail butcher or equivalent (an asset)
• Good knowledge of French and English
• Available for flexible hours (including weekends)

• Sense of organization and priority management
• Teamwork and customer service orientation
• Ability to work quickly and under pressure
• Ability to lift loads (40 lbs) and work in a cold environment

Note:

The use of gendered terms is not intended to discriminate.