Key Responsibilities

Manage all meat department operations, including ordering, scheduling, inventory control, pricing, and merchandising
Supervise, train, schedule, and evaluate department associates
Cut meat to customer specifications using proper equipment
Ensure compliance with all food safety, sanitation, country-of-origin labeling, and regulatory requirements
Receive, inspect, rotate, and inventory meat products; manage shrink and out-of-date product
Meet or exceed sales and profit goals
Maintain proper temperatures in cases and coolers and complete required logs
Provide excellent customer service and respond to customer questions
Enforce safety programs, report hazards, and ensure proper equipment maintenance
Communicate incidents, safety issues, theft, or concerns to management
Physical Requirements

Stand and walk for extended periods
Frequent bending, kneeling, and lifting
Lift up to 40 lbs regularly; heavier lifting occasionally
Comfortable working in cold, wet, and noisy environments
Regular use of knives, saws, slicers, and other meat department equipment
Work Environment

Cold temperatures and sharp equipment
Wet or slippery conditions
Moderate to loud noise levels

Previous meat department or market management experience preferred. Strong knowledge of meat cutting, processing, and merchandising. Ability to lead and train a team. Strong organizational and inventory management skills. Commitment to safety, quality, and customer service.