Meat Cutter

Meat Department PositionTo process and stock a variety of quality meat and meat-related items in a careful, clean, neat and expedient manner; ensuring that product is fresh and appealingly displayed for our customers while maintaining great customer service.Minimum QualificationsMust be 18 years of age.Must have knowledge of all cuts of meat.Must be Servsafe certified.Must be able to read, write, speak, and understand English, with the ability to follow instructions.Ability to work a schedule based on the business needs of the store location.Authorized to work within the U.S.ResponsibilitiesThe list of essential functions is not exhaustive and may be supplemented as necessary by the company.Commit to the "Golden Rule" and work with other associates to build a strong meat team.Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).Have knowledge of various cuts of meat, including special cuts.Wrap products in trays, along with weighing and pricing cut meat.Be able to cut beef, pork, veal, poultry, and lamb to company standards.Stock meat case, freezer, and other displays in neat manner.Unload meat delivery and store product in designated area.Keep back room, cooler, freezer, fans, drains, and display cases organized and clean. Along with monitoring the correct temperature and reporting refrigeration failure immediately to management.Keep all meat products in display cases, coolers and freezers rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out).Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management.Practice the "Cleaner's Creed" and proper sanitation procedures.Exercise safe practices on all meat department equipment and tools.Secondary Job Functions:Perform price changes, along with making and putting up signs.Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.Other duties as assigned by management.Physical Demands: (per work day)The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.Physical DemandsFrequencySitting, balancing, fingering, and crawling.0% (N) NeverClimbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling.1-33% (O) OccasionallyCarrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending.34-66% (F) FrequentlyStanding and walking on a tile or concrete floor, reaching at waist or overhead, seeing, and hearing.67-100% (C) ContinuouslySafety Risk FactorsFrequencyHazardous cleaning solutions.0% (N) NeverContact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays.1-33% (O) OccasionallyLoud noise, twisting of back and neck, slippery and cluttered floor surface.34-66% (F) FrequentlyHazardous equipment (mechanical moving parts) and contact with sharp objects.67-100% (C) ContinuouslyMachines, tools, and equipment utilized:Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, needle machine, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor.Repetitive Action:Continuous movement of entire body.Working Conditions: Working environment is inside and possibly outside within cold temperatures that may be wet.Hiring Range: In accordance with MA Pay Transparency requirements, the following represents a good faith estimate of the hiring range for this position. At Roche Bros., we carefully consider a wide range of non-discriminatory factors when determining salary. Actual salaries will vary depending on factors including but not limited to education, experience, qualifications, and internal equity. The hiring range for this position is $17.30 - $22.50 per hour.