Meat Cutter - El Paso, TX - 2016

POSE: To maintain desired level of fresh meat production. Maintains cleanliness of department and equipment. Ensures customer service and product quality, freshness, safety and selection. DUT

IES AND RESPONSIBILITIES: Adh

• eres to Company and Division customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints and reporting to the Meat Manager or Store Director as appropriate. Promotes Albertson's philosophy of personalized service. Rec
• eives and breaks down loads. Checks for quality and quantity. Maintains product quality by ensuring compliance with Company policies and federal and state regulations on storage and temperatures. Cut
• s, grinds, weighs and wraps fresh meat products according to proper procedure to ensure product quality. Controls shrink and expenses. Prevents the sale of out of date or spoiled product. Acc
• urately completes and monitors daily log sheet and other required paperwork and logs. Mai
• ntains and organizes meat department cooler and freezer. Ensures cleanliness and sanitation of sales floor, work area, cooler, freezer, equipment and retail cases. Ens
• ures that product quality, trimming, grinding, packaging, labeling, rotation and wrapping standards are met. Ens
• ures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow. Complies with retail labeling laws, federal and state regulations and Company policies. Fol
• lows Company policies in pricing and handling re-worked and reduced-to-clear items. Com
• plies with all federal, state and local health, and food handling and safety standards. Ass
• ists customers by taking and filling special orders. Makes product suggestions and engages in suggestive selling. Ans
• wers and responds to incoming calls appropriately. Res
• ponsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity. Oth
• er necessary and required duties. SKI

LLS AND PHYSICAL REQUIREMENTS: Abi

• lity to be friendly, courteous, tactful and maintain composure in dealing with customers and co-workers. Req
• uires working knowledge of all job duties within the Meat Department including cutting, wrapping, steaming, grinding, cubing, tenderizing and customer service. Abi
• lity to communicate orally and read and follow written work assignments. Req
• uires a good understanding of overall company practices and Meat Department policies and procedures. Requires the ability to judge and react to business activity. Mus
• t have knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures. Fre
• quently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 80 lbs. Bends, stoops and reaches frequently and occasionally climbs ladders. Pushes and pulls fully loaded hand trucks, high boys and pallet jacks. Performs repetitious arm movement to prepare and package products. Man
• ual dexterity and good eye-hand coordination are necessary. Men
• tal alertness is necessary to ensure safe and accurate completion of work activities. Req
• uires knowledge of basic mathematics and weights and measures. Must have knowledge of taste, content and perishability of products, safety and sanitation procedures and department policies and procedures. Ope
• rates computer software and electronic ordering devices to input order and inventory and print labels. Uti
• lizes saws, cutters, grinders and other cutting and wrapping equipment. Utilizes cleaning supplies and equipment. Utilizes safety cutters. Requires use of safety gloves. May
• be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required. Exp
• osure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties. WOR

K ENVIRONMENT: Han

• ds remain moist during majority of work time. Hands are frequently exposed to 30˚ Fahrenheit while handling product in the display cases. Requires the ability to work for prolonged period of time in an environment with a temperature range of 40˚ to 50˚ Fahrenheit. Exp
• osure to 35˚ Fahrenheit while handling products in cold cases, 28˚ Fahrenheit in cooler and -20˚ Fahrenheit in freezer. Wor
• king conditions consist of a temperature controlled store environment. SAF

ETY-SENSITIVE POSITION: Job responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others The