Butcher/Meat Cutter - Quality and Craftsmanship Focused

Job Summary: Meat Cutters are responsible for assisting with the managing of department inventory, in-stock levels, pricing integrity, merchandising, and other operational processes to company standards. They must follow the company sales and production planning standards. They will assist in planning, ordering, preparing cutting lists, and processing meat according to the production tools and standards to maximize sales and gross profit. Meat Cutters will assist with the training of new department associates and will ensure correct cutting methods, ordering, receiving, unloading, storage, and rotation of merchandise and displays. Meat Cutters will also always ensure a high level of guest engagement and satisfaction by answering guest questions regarding services and products offered.

Responsibilities: Understands and complies consistently with Reid's Fine Foods standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures. Assists with managing all functions and activities of the Meat/Seafood Department. Helps to manage labor costs and reduce losses due to shrink, damage and pilferage. Assists with the training and development of all Meat Cutters and Meat/Seafood Clerks. Handling and cutting a variety of the department's specialty meats and seafood throughout the day per guest requests and to maintain quality product levels all while ensuring outstanding guest service at the counter. Demonstrate the ability to be organized, to work independently and with the team to provide the highest quality shopping experience, all while assisting to maintain the overall appearance of the department; ensuring cases are well-merchandised and properly signed to ensure the highest quality products and supplies are available to complete tasks efficiently. Follow approved procedures for receiving, weighing, and breaking down meat and seafood products. Assisting in managing the inventory and ordering; enforces and follows department practices regarding the cutting procedures, receiving, stocking, and unloading of product to ensure freshness and quality. Unloading and breaking down deliveries as needed; stocking cases and coolers with products; Maintain proper product assortment, merchandising and product quality on the sales floor and following rotation standards when filling items are running below acceptable levels. Physically making meat and seafood items according to Reid's Fine Foods written recipes and processes for preparing, assembling, and mixing fresh ingredients. Preparation includes a variety of steps that may include: marinating, seasoning, cutting or grinding beef, poultry, lamb, steak, pork and seafood, chopping, slicing, and mixing meats, produce, and other food products together as indicated within Reid's Fine Foods recipes. Monitors temperature of cases, shelves and storage areas and reports any failures to the Department Manager. Follows maintenance and sanitation procedures established by Reid's Fine Foods for coolers and freezers, reports problems to Department Manager. Quality and safety duties include cutting, receiving, inspecting, and storing products to ensure quality, following proper cleaning and sanitation procedures, operating equipment in a safe and focused manner while tracking date and rotation of products and completing any necessary reports. Prep area cleaning includes taking apart, washing, rinsing, and sanitizing all equipment, prep-tables, pans, and utensils, and washing floors, walls, coolers, and storage racks. Adhere to all local, state, and federal health and civil code regulations. Addressing and greeting guests; answering questions in a friendly manner, proactively helping and providing accurate and timely information, making product/ service recommendations and accommodating special request. Being able to listen to others' points of view and recognizing and appreciating differences Properly handle, prepare, transport and store products; ensuring practices are strictly adhered to. Prioritizing requests and department activities while managing interruptions and attending to details to complete tasks within deadlines is a must.

Qualifications: Must have ability to lift 25lbs or more. Ability to stand/walk for 8 or more hours per shift. At least 1 year of meat cutting experience. Basic understanding of food safety and sanitation, Serve Safe is preferred.

Compensation: $18.00 - $22.00 per hour