Meat Lead

Job Summary

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.

• Weekly Pay:
  Get paid every week so that you can manage your money on your terms.
• Free BJ’s Memberships:
  Enjoy a complimentary Club Card Membership and a free Supplemental Membership for someone in your household.
• Generous Paid Time Off:
  Take vacation, personal, sick days, holidays, bereavement, and jury duty leave.
• Flexible and Affordable
  
  Health Benefits:
  
  Choose from three medical plans and access optional dental, vision, Health Savings Account, and flexible spending account options.
• 401(k) Retirement Savings Plan:
  Build your financial future with a company match (available to team members 18 and older).
• Employee Stock Purchase Plan:
  Purchase BJ’s common stock at a 15% discount through after‑tax payroll deductions.

• Lead Meat Department Operations:
  Oversee the 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 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.
• Accurate Item Labeling:
  Ensure all items are priced, labeled, and compliant with company policies.
• Analyze Production and Sales:
  Track sales, waste, and shrink data to identify opportunities for process improvements.
• Sanitation and Safety Compliance:
  Maintain compliance with all sanitation, safety, and food handling regulations, including Serv Safe guidelines, and keep meat equipment clean and well maintained.
• Report Operational Concerns:
  Escalate equipment malfunctions, stock shortages, or food safety risks to management as necessary.
• Execute proper product rotation:
  Apply FIFO procedures to reduce waste and maintain product quality.
• Conduct quality and date checks:
  Inspect products for expiration dates and condition, removing damaged or outdated items.
• Seasonal Promotion Execution:
  Execute seasonal promotions, merchandising initiatives, and special event product displays in alignment with company guidelines.
• Support Club Initiatives:
  Assist with inventory audits, shrink control, and performance tracking.
• Routine Case Inspections:
  Inspect meat cases, coolers, and freezers daily for optimal conditions and compliance.
• Receiving and Inspection:
  Assist with receiving and inspecting meat shipments to verify accuracy.
• Inventory Audit Support:
  Support inventory audits and reconciliation efforts.
• Cooked Meat Handling:
  Monitor and enforce proper handling, storage, and display of rotisserie and cooked meat products.
• Product Quality Assurance:
  Monitor product freshness and conduct quality checks to uphold company standards.
• Provide additional support across departments as needed.
• Maintain regular, predictable, full attendance to support operations and provide leadership coverage.

• 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 standing and movement on hard surfaces. Regular lifting of up to 30 pounds, occasional heavier lifting with assistance. Exposure to refrigerated and damp conditions (30‑40 degrees Fahrenheit). Ability to safely operate meat‑cutting equipment and sharp tools. Potential exposure to cleaning agents and raw meat products.

Pay range for this position: $22.25 - $27.82.

We recognize the growing role of AI tools, including ChatGPT. Your application should reflect your own skills, experiences, and insights rather than AI‑generated responses.