HSS02 (Wallisville Rd/Uvalde Rd) - Meat Cutter I - Full time

Joe V's Smart Shop Job PostJoe V's Smart Shop is a Division of H-E-B, the largest independent food retailer in Texas. Joe V's operates 9 stores throughout the Greater Houston area, and our annual sales generate over 320 million dollars. Joe V's, the small store that offers BIG savings, creates possibilities for our Customers and Partners to live a more enriched life by providing the lowest prices and highest wages. Joe V's proudly stands by our mission to deliver the lowest grocery prices in the world for the smartest shoppers, so they can enjoy life's pleasures.Job ResponsibilitiesJob Summary: As a Meat Cutter I, you'll help provide the freshest quality products for the customer through a well-stocked and well-maintained department while providing great customer service. You'll continuously cut, prepare, tray, and merchandise fresh product on a daily basis, while maintaining all department and food safety / sanitation standards.Production:Cuts, trims, trays meat for display, according to company standardsOperates grinder, saw, knife sharpener, tenderizer, slicerWeighs / wraps / labels product packages for saleRotates product in meat cooler, sales floor; ensures proper storage practicesConsistently communicates to ensure the highest quality and freshness standards are metGenerates production list and scans re-worksPractices safety awareness; safely performs meat cutting duties at all timesPerforms other cross-functional Market duties as neededCustomer Service:Provides great customer service by cutting meat products appropriately, labeling correctly, and keeping shelves stocked to have the best product available for the customerFood Safety / Sanitation:Cleans and sanitizes display cases; properly operates / maintains equipmentComplies with department / store operating procedures and federal / state regulationsQualifications & Key RequirementsAge Requirement: 18+Work Experience: Retail market / food experience (preferred)Knowledge/Skills/Abilities:Knowledge of all JVSS Meat Cutter training aids and SOPsKnowledge of product rotation, department / store sanitation, shrink awarenessStrong communication skillsCustomer service skillsAbility to manage multiple priorities and shift focus between tasksAbility to practice safety awareness and safely perform meat cutting duties at all timesAbility to work a flexible scheduleInitiativeEducation:Licenses/Certifications:Successful completion of and certification from Meat Cutting AcademyPhysical Demands & Working Conditions:Function in a fast-paced, retail environment, in detailed and precise tasksWork with Customers, staying attentive to their needsConstantly stand, reach at waist, graspConstantly be exposed to cold (non-weather) conditionsFrequently be exposed to wet (non-weather) conditionsFrequently push / pull with arms and make movements with ulnar deviationOccasionally walk, reach overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, pivot, twist, pinch, and use fine motor movementsOccasionally be exposed to loud noiseOccasionally be exposed to fumes or airborne particles, and toxic or caustic materialsSafely maneuver around moving mechanical partsDemonstrate the ability to lift 90 lbs, and manage in excess of 90 lbsWhile there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour dayIt is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 09/01/2021