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Meat Department Job Description
Supervisor: Meat Department Manager
Job requirements
- Ability
to lift 50 lbs. repeatedly.
- Knowledge
and use of proper lifting techniques.
- Knowledge
and compliance of safety rules and procedures.
- Knowledgeable
about products carried in the Department.
- Practice
proper product handling to avoid contamination/spoilage,
and proper lifting techniques/cutting practices to avoid
injury.
Product preparation
- Wrap
meat and seafood in accordance with department practices.
- Prepare
marinades, stuffings, cut vegetables, etc for value-added
meat products.
- Prepare
value-added meat products.
- Strictly
follow health and sanitation practices.
- Maintain
order and cleanliness in back stock areas.
Product merchandising
- Skilled
in the use of scales, wrap stations, and other applicable
equipment.
- Label
and price products prior to display.
- Set
up service case display in accordance with department practices.
- Set
up self service case in accordance with department practices.
- Maintain
abundant product stock levels throughout the day.
- Maintain
attractive product displays in service and self-serve meat
cases.
- Practice
proper stock rotation and attentive to sell dates on all
product.
Ordering/receiving
- Follow
ordering guidelines and practices as directed by department
manager.
- Check
in and receive all product as directed.
- Report
cost changes to Department Manager.
- Record
all credits identified upon product receipt.
- Handle
paper work consistent with established practices.
Team participation
- Participate
in team and other applicable staff meetings.
- Utilize
department communications system.
- Demonstrate
respect for team members.
- Provide
thoughtful evaluations for department manager and self.
Other duties
- Approach
supervisor with observations of problems and ideas for improvements.
- Know
and promote Co-op principles and mission.
- Know
and follow Co-op work policies and procedures.
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