This position provides leadership, expertise, training, and guidance to Regional Field staff, Store Managers, Meat Cutters and store associates on all phases of perishable operations with a special emphasis on meat operations, including product knowledge, ordering product, cold chain, management, quality assurance, food safety, sanitation, shrink control, product merchandising, COOL program compliance and managing a profitable department. This includes but is not limited to: Food Safety, Sanitation, COOL, Meat Cutter/Produce Resource Manuals, Meat POG's, Meat Order Guide execution, Inventory processes, Daily Manager Signoffs and Meat Cutting List.