Meat Cutter

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Summary

Meat Cutters are responsible for guest relations and satisfaction. They perform meat processing, sanitation, safety, and stocking procedures on all fresh meat products (beef, pork, and chicken) as outlined by the company and directed by management.

Key Responsibilities

• Greet and engage guests upon entering the area or department
• Learn and perform market skills such as cutting, grinding, and wrapping fresh meat products following proper procedures to ensure quality and freshness
• Stock and rotate products, follow trim specifications, and maintain proper temperatures during meat preparation, display, and storage
• Learn proper weighing, labeling, code dating, and handling of reworked and reduced-to-clear items to reduce expenses and prevent shrinkage
• Follow daily work schedules as assigned
• Adhere to dress code and health regulations
• Follow attendance and tardiness policies
• Handle market duties to ensure guest safety, convenience, and value
• Perform other duties as required by management

Key Requirements

• Must be 18 years or older
• Meat cutting experience preferred
• Ability to work efficiently in a fast-paced environment
• Physical ability to stand, bend, lift, squat, climb, and walk
• Lift items weighing up to 100 lbs and to a height of 4 feet regularly
• Ability to read, write, and complete company forms
• Work in controlled temperatures of 50 degrees for up to 8-10 hours
• Accept supervisory coaching
• Work well as part of a team

• Entry level

• Full-time

• Management and Manufacturing

• Retail