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Description
Meat Cutter- LEARN & UNDERSTAND COMPANY POLICIES & SAFETY STANDARDS
- PROPER RECEIVING, HANDLING & STORING OF MEAT
- TEMPERATURE CONTROLS (HOW & WHY)
- UNDERSTAND PRICE BOOK & AD PLANNER BULLETINS
- KNOW WRAPPING AND WEIGHING STANDARDS, BE FAMILIAR WITH PRODUCT IDENTIFICATION PLU / UPC
- BE SKILLED WITH THE SAFE USE OF ALL EQUIPMENT
- BE FAMILIAR WITH FRESHNESS / CODE DATING
- KNOW DATED PRODUCT PULL POLICIES
- UNDERSTAND COMPANY POLICY FOR RECORDING OF REDUCED PRODUCTS ON KNOWN LOSS REPORTS.
- BE SKILLED AT CUTTING, TRIMMIMG, TRAYING, AND PRESENTATION OF FRESH MEATS. COMPLY WITH GREER'S SET STANDARDS (CUTTING LISTS AND WHY THEY ARE IMPORTANT)
- BE FAMILIAR WITH GROUND BEEF PROGRAM, GRINDING, HOLDING PROCEDURES AND THE HANDLING OF FRESH TRIM INCLUDING BONING STANDARDS LEAN TO FAT RATIO ETC.
- UNDERSTAND MERCHANDISING FOR PROFIT (REFER TO AD PLANNER)
- KNOW HOW TO FILL & ROTATE ALL MEAT CASES (HOW & WHY)
- UNDERSTAND CUSTOMER SERVICE AND COMPANY REQUIREMENTS
- KNOW QUALITY AND GRADE OF ALL PRODUCTS
- KNOW SPACE ALLOCATION AND LOCATION AND UNDERSTAND WHY
- KNOW PROPER CLEANING AND SANITIZING KNOW HOW, WHY AND RESULTS
- KNOW PROPER SIGNING OF PRODUCTS UNDERSTAND WHY AND RESULTS
- KNOW PRODUCT USAGE (BEST COOKING METHOD FOR EACH CUT, USE CORRECT IDENTIFICATION & RECEIPE LABELS)
- LEARN & UNDERSTAND MERCHANDISING/CROSS MERCHANDISING
- LEARN & UNDERSTAND SUPERMARKET MATH