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Meat Cutter

GE Foodland

Fort Worth, TX

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JOB DETAILS
SKILLS
Analysis Skills, Billing, Bookkeeping, Butcher, Communication Skills, Conservation, Cook Dishes, Corporate Policies, Customer Relations, Customer/Consumer Behavior, Develop and Maintain Customers, Disability Accommodations, Electrical Components, Energy & Utilities, English Language, Equipment Maintenance/Repair, Frozen Foods, Gardening, Gross Margin, Housekeeping/Cleaning, Legal, Lift/Move 50 Pounds, Maintain Compliance, Material Moving, Mathematics, Meat Department, Merchandising, People Management, Physical Demands, Policy Development, Pricing, Problem Solving Skills, Procedure Development, Product Lifecycle, Product Pricing, Record Keeping, Refrigeration, Regulations, Regulatory Compliance, Reporting Skills, Request for Information (RFI), Safety Compliance, Safety Process, Sales, Sanitation, Shelf Display, Side Effects, Staff Policies, State Government, Telephone Skills, Testing, Time Management, Water Utility
LOCATION
Fort Worth, TX
POSTED
4 days ago
Job Function

To cut meat and prepare related products in the variety, size, quality and trim prescribed by company and department standards; to ensure that the work shift contributes to the financial best interests of the store.

Duties and Responsibilities

The essential duties and responsibilities of this position include, but are not limited to, the following:

A. General
  1. Observe all store rules and company policies;
  2. Maintain a neat, well-groomed personal appearance at all times and observe company dress regulations;
  3. Must wear an approved hat or hair net;
  4. Observe shift operating hours at all times as scheduled or assigned by meat manager;
  5. Adhere to all local, state and federal health and civil code regulations;
  6. Follow approved procedures for receiving, weighing and breaking down meat products;
  7. Price and display product in cases as directed by the Department Manager;
  8. Assist in wrapping and labeling product as required;
  9. Assist in checking and verifying meat department receivings when required;
  10. Take received and prepared products to refrigerated storage, shelf and display areas;
  11. Control department expenses and utilize energy conservation practices;
  12. Contribute to controlling freshness and product quality;
  13. Observe all policies and procedures established for the department;
  14. Handle damaged and spoiled products according to company policy and assist in controlling the level of damaged goods;
  15. Comply with safety policies and procedures and read all safety posters and bulletins;
  16. Control excessive use of utilities and water and observe sound conservation practices;
  17. Perform other duties and assignments as directed;
  18. Greet all customers and maintain good customer relations by providing them with prompt and courteous service or assistance.

B. Bookkeeping
  1. Record all shift hours worked on time card according to company policy and verify by signature the accuracy of all time worked;
  2. Know how to calculate product gross margins and perform cutting tests;
  3. Be familiar with invoice documents and able to confirm accuracy of item descriptions, sizes, quantities and pricing when assisting in receiving meat vendor product deliveries;
  4. Record invoice documents accurately on the receiving log and place signed invoice in the designated secured area;
  5. Accurately record markups and markdowns, in-store use of merchandise, voids, refunds and bad merchandise/spoilage write-offs in accordance with company policies.

C. Merchandising
  1. Assist in keeping refrigerated cases and display shelves properly stocked and faced at all times according to product movement and department standards;
  2. Code date and rotate all prepared cuts or product placed in temporary storage areas to ensure proper product rotation, quality and freshness;
  3. Ensure a favorable department image with customers by contributing to a clean, attractive and friendly department.

D. Maintenance
  1. Maintain good housekeeping and sanitation standards in compliance with store policy and state and local health regulations;
  2. Maintain full compliance with all state and county government weights and measures laws;
  3. Follow department sanitary procedures and work methods to extend product life cycles;
  4. Check refrigeration equipment for proper performance at least once per shift;
  5. Use and maintain equipment in good working order;
  6. Immediately communicate temperature failure of cases/storage areas or of any maintenance or equipment problems to manager or key person in charge.

E. Security
  1. Observe security standards by staying alert and being aware of customer actions and behavior; report to manager or security any abnormal behavior;
  2. Take positive action to control shrinkage and pilferage losses;
  3. Ensure that all department personnel comply with the company's Security Programs.

F. Personnel
  1. Coordinate own activities and functions with those of associates to obtain maximum productivity and efficiency;
  2. Maintain good communications with superiors and subordinates throughout the organization;
  3. Notify Meat Manager of personnel situations or policy violations having an adverse effect on store operating performance or of situations requiring


Requirements and Conditions (Essential Functions)

To perform this job successfully, an individual must be able to perform all of the duties described in the preceding in an efficient and competent manner. The requirements and conditions listed below are representative of the minimum levels of knowledge, skill, experience, and/or ability required. Some requirements may be modified to accommodate individuals with disabilities:

Education and/or Experience
  1. High school education preferred but not required.

Certificates, Licenses, Registrations
  1. (None required)

Mathematical Skills
  1. Be able to perform arithmetical calculations at the tenth-grade level in order to perform cutting tests, calculate percentages, ratios and tare weight allowances, apply concepts of basic algebra; verify vendor invoice charges and counts, and complete and submit required records and reports.

Language Skills
  1. Ability to hear, speak and understand the spoken word in order to respond promptly to pages for assistance, to accommodate verbal requests from customers for information or assistance, to answer telephones, and to be able to communicate effectively with department employees, the store's co-workers and customers;
  2. Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand:
    1. instructions for operating electrical equipment and tools
    2. company handbooks, policies and procedures and
    3. other written job-related documents including postings on company bulletin boards;
  3. Ability to fill out forms, compose and write reports, and formulate customer signs or sales suggestions.

Reasoning Ability
  1. Ability to solve practical problems and deal with a variety of variables in circumstances where only limited standardization may exist;
  2. Ability to interpret a variety of instructions furnished in diagram, oral, schedule, or written forms.

Other Skills or Requirements
  1. Be fully knowledgeable and thoroughly familiar with all of the various cuts and types of meat products (including deli) sold in the department including recommended uses or cooking methods; and store/department procedures, policies and operations;
  2. Be able to pass a standard drug test and qualify as being drug-free under the legal and medical guidelines permitted by the Drug Free Workplace Act of 1988;
  3. Be able to perform all duties and responsibilities in an efficient and satisfactory manner that meets the minimum standards for productivity, accuracy, cleanliness, harmony and safety established at the employer's individual site (normally measured but not necessarily limited to units of one or more of the following: total transaction throughput, unit time per task, sales per man-hour, and/or cases, units, tasks or pounds per man-hour).

Physical Requirements

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individual with disabilities:
  1. While performing the duties of this job, the employee is regularly required to sit; stand; and use the hands to handle, finger, or feel objects, tools or controls;
  2. The employee must frequently walk, talk or hear, and reach with the hands and arms; occasionally, the employee must crouch or kneel;
  3. The employee must occasionally exert or lift up to 50 pounds carrying boxes of records and forms and frequently exert or lift negligible amounts of weight;
  4. Successful performance requires specific vision abilities that include close vision and the ability to adjust focus;
  5. Have sufficient visual acuity to check and verify invoices and other written documents;
  6. Be able to lift up to 150 pounds at least once per shift, carrying carcass beef and bulk cartons of other meat products as well as tallow trimmings, etc.;
  7. Be able to climb a ladder to retrieve items stored in overhead racks such as trays and wrapping material;
  8. Be able to sweep and mop floors and lift and carry out trash containers or tallow barrels to be emptied in an outside bin;
  9. Have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies and sufficient dexterity to disassemble and clean meat department saws, grinders, and other equipment;
  10. Be able to work in refrigerated coolers and cutting rooms and be able to endure working under temperature extremes in frozen food storage boxes for up to 10 minutes at a time;
  11. Be able to work in an environment that has fresh fruits, vegetables, house plants and flowers without negative allergic consequences;
  12. Be able to tolerate moderate amounts of dust and chemical fumes from common household cleaning agents such as quaternary ammonia compounds during routine housekeeping duties.

Work Environment

The work environment conditions described below are representative of those an employee encounters while performing the essential functions of this job. It may be possible to modify some circumstances to accommodate individuals with disabilities:
  1. The work environment includes continuous duties in refrigerated cutting rooms and storage areas (relatively high humidity) with occasional duties in frozen food storage boxes maintained at temperatures as low as 20 degrees (Fahrenheit) below zero;
  2. The work environment includes working on surfaces that are wet and slippery;
  3. Typically, the noise level in the work environment is moderate; however, on occasion, it can be extremely noisy when the employee must enter the compressor/machine room to check on refrigeration equipment or when working with power tools and equipment;
  4. Access to break rooms, offices and all employee restrooms may require ascending/descending a flight of stairs; there may be no restrooms available at street level nor are there any public restrooms available elsewhere on the premises.

Important Disclaimer Notice

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

About the Company

G

GE Foodland

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