San Marcos ; Hopkins​/Comanche Market - Meat Cutter

Responsibilities

As a Meat Cutter, you will help provide a well‑stocked and well‑maintained department while delivering superior customer service. You will prepare, package, and merchandise fresh product on a daily basis while maintaining all department and food safety/sanitation standards.

• Cut, trim, and bone meat for display or as ordered by customers, according to company standards.
• Operate electric grinder, saw, knife sharpener, tenderizer, slicer.
• Weigh, wrap, and label product packages for counter display; rotate product as needed.
• Rotate product in meat cooler; ensure proper storage practices.
• Use MCS technology to generate production list and track re‑works.
• Assist customers with product questions and selections.
• Scan items into Telxon for production.
• Assist in technical areas as needed.
• Clean and sanitize display cases; operate and maintain equipment properly.
• Comply with H‑E‑B food safety and sanitation standards and federal/state regulations.
• Follow department SOPs, store operating procedures, and customer service protocols.

• Age 18 or older.
• Minimum 1 year of related experience or training.
• Working knowledge of product rotation, department sanitation, and shrink awareness.
• Proficient with MS Office (Word, Excel).
• Meat‑cutting skills using saw and grinder.
• Strong customer service and communication skills.
• Completion of power‑jack training.
• Completion of Meat Cutter learning plan and certification by trainer of the Meat Cutter Final Assessment Course #001289 within 3 months external.

• Function in a fast‑paced retail environment with detailed and precise tasks.
• Work with customers, staying attentive to their needs.
• Lift and carry moderately heavy loads (40‑60 lbs).
• Frequently stand, walk, bend, reach, pivot, push/pull with arms, and grasp.
• Frequently be exposed to moving mechanical parts, extreme cold, and high‑tech chemicals.
• Occasionally be exposed to wet and/or humid conditions.
• Constantly: 5.5+ hours per 8‑hour day;
  Frequently: 2.5–5.5 hours per 8‑hour day;
  Occasionally: 0–2.5 hours per 8‑hour day.