Meat Cutter

Meat Cutter LEARN & UNDERSTAND COMPANY POLICIES & SAFETY STANDARDS PROPER RECEIVING, HANDLING & STORING OF MEAT TEMPERATURE CONTROLS (HOW & WHY) UNDERSTAND PRICE BOOK & AD PLANNER BULLETINS KNOW WRAPPING AND WEIGHING STANDARDS, BE FAMILIAR WITH PRODUCT IDENTIFICATION PLU / UPC BE SKILLED WITH THE SAFE USE OF ALL EQUIPMENT BE FAMILIAR WITH FRESHNESS / CODE DATING KNOW DATED PRODUCT PULL POLICIES UNDERSTAND COMPANY POLICY FOR RECORDING OF REDUCED PRODUCTS ON KNOWN LOSS REPORTS.

BE SKILLED AT CUTTING, TRIMMIMG, TRAYING, AND PRESENTATION OF FRESH MEATS. COMPLY WITH GREER’S SET STANDARDS (CUTTING LISTS AND WHY THEY ARE IMPORTANT) BE FAMILIAR WITH GROUND BEEF PROGRAM, GRINDING, HOLDING PROCEDURES AND THE HANDLING OF FRESH TRIM INCLUDING BONING STANDARDS LEAN TO FAT RATIO ETC. UNDERSTAND MERCHANDISING FOR PROFIT (REFER TO AD PLANNER) KNOW HOW TO FILL & ROTATE ALL MEAT CASES (HOW & WHY) UNDERSTAND CUSTOMER SERVICE AND COMPANY REQUIREMENTS KNOW QUALITY AND GRADE OF ALL PRODUCTS KNOW SPACE ALLOCATION AND LOCATION AND UNDERSTAND WHY KNOW PROPER CLEANING AND SANITIZING KNOW HOW, WHY AND RESULTS KNOW PROPER SIGNING OF PRODUCTS UNDERSTAND WHY AND RESULTS KNOW PRODUCT USAGE (BEST COOKING METHOD FOR EACH CUT, USE CORRECT IDENTIFICATION & RECEIPE LABELS) LEARN & UNDERSTAND MERCHANDISING/CROSS MERCHANDISING UNDERSTAND MEAT VARIETY LEARN & UNDERSTAND SUPERMARKET MATH