Meat Lead

PRIMARY OBJECTIVE:

The key responsibility of the department team lead is to back up the department manager and support all areas of the company’s standard operating position. The department team lead must be able to run the department successfully in the manager’s absence, mastering the SOPs including merchandising, order guides, scheduling, contribution to profit, people development and customer service. As a department team lead, the expectation and end result will be to run a department in the organization as a department manager. All department team leads must have open availability and the flexibility to relocate to another store location.

COMPANY WIDE RESPONSIBILTIES

1. Follows all company, store and department policies and procedures
2. Complies with all federal and state regulations
3. Encourages teamwork through cooperative interactions with co-workers
4. Adheres to all cleaning and sanitation guidelines

ESSENTIAL RESPONSIBILITIES
Essential responsibilities include the following. Other duties may be assigned.

1. Welcomes, serves and assists customers to provide excellent customer service in the department
2. Ensures proper shift coverage by calling in additional staff to cover call-ins and by managing employee breaks based on customer traffic
3. Ensures opening or closing procedures are followed according to the standard operating procedures (SOPs)
4. In absence of department manager, ensures all price changes and in store transfers occur in a timely fashion
5. Ensures storage and code dating standard operating procedures are adhered to for all products
6. Ensures proper cold chain procedure is adhered to at all times; this includes delivery to the store, storage, stocking, and holding on the sales floor
7. Follows all merchandising guidelines, including display models, signage and product packaging
8. Ensures removal and disposal of un-sellable product from the department
9. Adheres to the trim and thickness standards
10. Prepares meat for sale, including cutting, sawing, boning, trimming, grinding and wrapping
11. Performs stock duties, ensuring correct placement of stock and refilling of product
12. Monitors the temperature of coolers and freezers to maintain freshness of products

QUALIFICATIONS
Requires high school diploma or general education degree; one to three years retail experience; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals in order to read financial reports.
Ability to compute rate, ratio and percent. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Must be a fully qualified meat cutter.

WORKING CONDITIONS & FUNCTIONAL REQUIREMENTS
Work is performed in a store environment where there is regular exposure to cold temperatures and wet surfaces. The noise level is moderate, consistent with a retail store environment, and does include occasional noise of power tools and equipment. While performing the duties of this job, the employee is frequently required to walk, stand, turn, kneel, reach, squat and stoop/bend. This position requires frequent lifting/carrying of 5 to 90 lbs., pushing/pulling 200 to 2000 lbs., as well as occasional crawling, climbing ladders and walking on uneven ground. This position requires regular use of equipment such as knives, box cutter and pricing gun. Unlimited shift availability is required in order to cover both AM and PM shifts where a manager is not working.