Meat Cutter Floater

The Meat Cutter Floater is a key member of the Retail Meat Department team at Festival Foods. This role is responsible for assisting in various tasks within the meat department to provide exceptional products and services to our guests. The successful candidate will be a team player who is committed to delivering high-quality results and providing excellent customer service.

• Meat Department Operations: Assist in cutting meat, working the service counter, filling processed or frozen meat/seafood, and training meat department associates.
• Business Metrics: Assist the Meat Manager in achieving business metric goals, including product ordering, merchandising, productivity, and maintaining control of shrink to meet company goals.
• Quality Standards: Ensure all quality standards are met, including quantity expectations at 100% by 10 am and 4PM, and assist in filling of all cases as needed.
• Team Collaboration: Contribute to overall department goals and objectives by assisting other areas of the department as available and requested.
• Meat Production: Responsible for all non-case ready meat production, including cutting, trimming, grinding, wrapping, marinating, sausage making, etc.
• Sales and Shrink: Increase sales by being fussy about details and ensuring visually appealing products, and reduce shrink by following production planning tools/cutting lists, recipes, and accurate trim standards.
• Supply Management: Maintain an adequate level of supplies in the Meat department by replenishing items as needed.
• Training and Development: Assist in training of Utility team members, including grinding, cutting product for the service counter, cutting special orders, wrapping, properly labeling, and filling product.
• Cleanliness and Safety: Contribute to overall cleanliness of the department by performing daily department sanitation, picking up, organizing, and cleaning work areas, shelving, and sales floor as needed, and maintain food safety and grind logs.
• Guest Service: Provide customer service to guests, including assisting guests at the service counter, answering questions regarding types, cuts, and suggested preparation of meats, and taking special orders and other special requests.

• Education and Experience: High school diploma or equivalent required; minimum of 12 months previous experience cutting meat, including using knives and power equipment, such as slicers, grinders, cubing machine, and power saw preferred.
• Skills and Abilities: Ability to lead, coach, and motivate others; thorough knowledge of the retail food business, perishable department operations, merchandising skills, and ability to make timely and effective decisions; ability to process all varieties of meat while operating tools safely; thorough understanding of types, cuts, and preparation methods of meats; ability to interpret and follow instructions and solve problems; understanding of, or ability to quickly learn, applicable local, state, and federal regulations, food handling, and sanitation requirements.
• Physical Demands: Stand in one place for a long period of time, bend, stoop, and kneel regularly; lifting 50 to 80 pounds on an occasional basis; repetitive arm and hand movements, eye-hand coordination, substantial hand strength, and standing in place for long periods of time.