SUMMARY

To assist customers, preparing and cutting meat, maintains quality in fresh meat case, helps with department cleanliness and assist in receiving of product.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Read cutting lists
• Maintains meat cases
• Cuts all primals to specific techniques
• Grinds meats
• Fills cases/stock meat
• Rotates product properly
• Assists Meat Manager with inventory
• Operates wrapping scale & other machinery in Meat Department
• Receives and processes meat shipment correctly and assists customers with request and information
• Cleans and sanitizes equipment, cases work area and sales floor
• Works within company programs, policies and procedures
• Other duties as assigned

KEY ATTRIBUTES

• Product Minded
• Customer Minded
• Personnel Minded
• Detail Minded
• Stable
• Meat cutting skills
• Open Minded
• Leadership skills
• Friendly & Sales Minded
• The ability to prioritize and multi task in fast paced environment
• Communication Skills
• Self-motivated
• Problem solving skills
• Adaptability
• Desire to move up within department

SUPERVISORY RESPONSIBILITIES

• This job has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and/or training;
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication), weights and measures

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Food Handlers Certificate provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnet
• Safety Cutter
• Apron
• Gloves
• Uniform per store policy
• Pallet jack
• Ladder
• Stepladder
• Associates may be required to use all standard deli equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Rotisseries
• Fryers

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Taste and smell
• Lift and/or move up to 20 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Stoop
• Kneel
• Crouch
• Climb
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Balance
• Overhead lifting
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT

Regularly

• Moving mechanical parts
• Fumes or airborne particles

Frequently

• Extreme heat

Occasionally

• Wet and/or humid conditions
• Chemicals while cleaning
• Extreme cold
• Risk of electrical shock
• Vibration

NOISE LEVEL

Regularly

• Moderate

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location