MEAT CUTTER

Meat Cutter

Learn and understand company policies and safety standards

Proper receiving, handling, and storing of meat

Temperature controls (how and why)

Understand price book and ad planner bulletins

Know wrapping and weighing standards, be familiar with product identification PLU/UPC

Be skilled with the safe use of all equipment

Be familiar with freshness/code dating

Know dated product pull policies

Understand company policy for recording of reduced products on known loss reports

Be skilled at cutting, trimming, traying, and presentation of fresh meats. Comply with Greer's set standards (cutting lists and why they are important)

Be familiar with ground beef program, grinding, holding procedures, and the handling of fresh trim including boning standards lean to fat ratio etc.

Understand merchandising for profit (refer to ad planner)

Know how to fill and rotate all meat cases (how and why)

Understand customer service and company requirements

Know quality and grade of all products

Know space allocation and location and understand why

Know proper cleaning and sanitizing know how, why, and results

Know proper signing of products understand why and results

Know product usage (best cooking method for each cut, use correct identification & recipe labels)

Learn and understand merchandising/cross merchandising

Understand meat variety

Learn and understand supermarket math