Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within the company policy along with the store manager.
Essential functions include maintaining meat department paperwork and records on a daily and weekly basis, providing all customer friendly, courteous, and prompt service, resolving customer complaints regarding food service, training workers in food preparation, and in service, sanitation, and safety procedures, inspecting supplies, equipment, and work areas to ensure efficient service and conformance to standards, recording and maintaining accurate bookkeeping systems as far as weekly meet purchases and monthly meat purchases, observing and evaluating workers and work procedures in order to ensure quality standards and service, assigning duties, responsibilities, and workstations to employees in accordance with work requirements, maintaining proper records to control shrink through inventory and ordering, working within meat operations budget as far as gross profit and meat distribution, analyzing operational problems, such as theft and wastage, and establishing procedures to alleviate these problems, ensuring that the product is being rotated when received and stocked, recommending measures for improving work procedures and worker performance to increase service quality and enhance job safety, ensuring that all meat coolers and meat cases are running at the proper temperature, ensuring that proper safety procedures are being used, ensuring that proper markdowns are being completed, when necessary, properly recording all hours worked, verifying and signing the time ticket report, responsible for inventorying all products on hand before preparing a meat order, responsible for taking a four-week period of meat inventory and forwarding to management on timely basis as instructed by meat director, performing specific tasks as assigned by the store manager and/or assistant manager, developing departmental objectives, budgets, policies, procedures, and strategies, developing equipment maintenance schedules and arranging for repairs, and other job-related tasks as required.
Position qualifications include accountability, adaptability, autonomy, communication, oral, creative, customer oriented, detail oriented, energetic, enthusiastic, friendly, motivation, organized, patience, presentation skills, reliability, self-motivated, time management, and working under pressure.
Education: High school graduate or general education degree (GED).
Experience: No prior experience necessary.
Skills and abilities include basic computer skills.
Other requirements include basic math calculations, accessible phone at all times, and the ability to grind and stack beef in temperatures ranging from 28 degrees to 32 degrees frequently.
Physical demands include lifting/carrying, standing, walking, sitting, handling/fingering, reaching outward, reaching above shoulder, pushing/pulling, and other physical activities as described.
Houchens Food Group is an equal opportunity employer. Hiring decisions are made without regard to race, color, sex, national origin, religion, disability, or pregnancy. Applicants may request accommodations based on religious beliefs, disability, or pregnancy. Subject to pre-employment background and drug screening.
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