Meat Wrapper

Meat Wrapper DEPARTMENT: Meat Department REPORTS TO: Meat Manager OBJECTIVE: Your responsibility is to assist in the total operation of the Meat Department. This responsibility includes following all company policies, budgets and operating procedures that apply to the meat department. BASIC SCOPE: You are not only of extreme importance to the Meat Department but the entire store.

It may be you that will determine customers shopping preference.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential Job Duties:

1. Develop maximum customer relations through a friendly and courteous behavior.
2. Promote a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication.
3. Maintain good working relationships with other department managers with objective of improved sales storewide.
4. Capable of recognizing the quality of all service and self-service meats from their appearance and distinguish between types and cuts of meat.
5. Provide customer assistance in suggesting various cuts and preparation methods.
6. Wrap all meat products in accordance with company guidelines and as directed by the Meat Manager.
7. Weigh and price all meat products properly.
8. Capable of properly filling, arranging and merchandising displays of meat in cases.
9. Be knowledgeable of acceptable temperature ranges of meat cases and methods of control.
10. Pull outdated, rewraps or bloody labeled packages off counter as noticed. Rewrap.
11. Assist in meat prep room as to packaging, cubing, processing, etc. Within reason to training that has been given.
12. Must be familiar with all company safety and accident prevention Policies, report all accidents to the department manager, or in their absence, the Store Manager.
13. Comply with all company policies, programs and directives as specified in associate handbook. Housekeeping/Maintenance:
14. Clean and sanitize areas of the Meat Department and equipment as directed by Meat Manager. Be able to tear down all meat equipment for sanitation and reassemble according to safety regulations.
15. Use and maintain Meat Department equipment properly and safely to avoid injury and protect investment at all times