Examples Of Work Performed: (Work responsibilities may vary, depending on assignment)
• Performs all types of meat cuts and uses care in handling products.
• Maintains good hygiene and provides excellent customer service.
• Checks for damaged or out of date product and rotates meat.
• Cleans up meat department and follows safety procedures.
• Oversees total operation of meat dept. and sets up the meat dept. by 10:00 a.m.
• Writes weekly work schedules appropriate to needs of department and the level of sales.
• Follows security procedures and enforces and follows policy.
• Observes and replaces substandard products and orders all items in meat dept.
• Responsible for gross profit, shrink, total presentation of meat dept.
• Effectively trains all associates in the meat department to prevent injury.
• Completes all paperwork in meat dept. in a timely manner.
• Meets or supercedes budget.
• Any other responsibilities assigned by supervisor.
Supervisory/Managerial Responsibility:
• Oversees all associates in the meat department. Responsibilities include following progressive discipline, performing performance evaluations on time, promoting positive morale and preventing conflicts, discrimination or harassment, leading and motivating, preparing associates for their next promotion.
Work Environment:
The associate is required to work in cool environment handling raw fresh meat. Must be able to lift up to 80 lbs. Will be using a saw, knife, grinder and slicer regularly.
Knowledge, Skills and Abilities:
• Ability to treat each customer and associate with respect, patience and in a friendly manner.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to work flexible hours as needed and scheduled.
• Ability to handle required lifting duties.
• Ability to lead people.
Knowledge, Skills And Abilities Required For Full-Performance:
• Requires the ability to independently perform all of the duties of the position efficiently and effectively.
• Knowledge of store layout, of all meat cuts, and Chappell's policies and procedures.