Meat Department Lead: Operations, Quality & Service

Oversee daily operations, team leadership, inventory control, and customer service. This role is responsible for driving sales and profitability while maintaining the highest standards of food safety, sanitation, quality, and customer satisfaction.

Must have Butcher experience.

Requirements/Responsibilities

Key Responsibilities Manage all meat department operations, including ordering, scheduling, inventory control, pricing, and merchandising

Supervise, train, schedule, and evaluate department associates

Cut meat to customer specifications using proper equipment

Ensure compliance with all food safety, sanitation, country-of-origin labeling, and regulatory requirements

Receive, inspect, rotate, and inventory meat products; manage shrink and out-of-date product

Meet or exceed sales and profit goals

Maintain proper temperatures in cases and coolers and complete required logs Provide excellent customer service and respond to customer questions

Enforce safety programs, report hazards, and ensure proper equipment maintenance

Communicate incidents, safety issues, theft, or concerns to management

Physical Requirements Stand and walk for extended periods

Frequent bending, kneeling, and lifting

Lift up to 40 lbs regularly; heavier lifting occasionally

Comfortable working in cold, wet, and noisy environments

Regular use of knives, saws, slicers, and other meat department equipment

Work Environment Cold temperatures and sharp equipment

Wet or slippery conditions

Moderate to loud noise levels

Previous meat department or market management experience preferred. Strong knowledge of meat cutting, processing, and merchandising. Ability to lead and train a team. Strong organizational and inventory management skills. Commitment to safety, quality, and customer service.