SEAFOOD SPECIALIST

Meat/Seafood Department Associate

Wage Range: Up to $XXXX – depending on experience with provable hours or work sample

Benefits:

• Employee Assistance Program (EAP) – 100% Company paid
• Employee Stock Ownership Plan (ESOP) – 100% Company paid; allocations begin at age 21
• Daily Pay – Employee's option to work today get paid today
• 401K – Company matching up to 4% (if elected)
• Medical, Dental, Vision, Life Insurance (no deductible medical option) – Employer pays majority of premium
• Health Savings Account (HSA) – (depending on plan selected)
• Paid holidays include: New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, and Christmas Day (time and a half for worked holidays)
• Three days Bereavement pay
• Three days Jury pay
• Washington Paid Family & Medical Leave
• Washington Paid Sick & Safe Leave – Employees earn 1-hour sick leave for every 40 hours worked

Essence of Position

To provide guidance and empowerment to Meat/Seafood Department associates, and model how to actively engage guests, ensuring they receive unparalleled hospitality and professional service.

Shared Expectations for all roles within our company include, but are not limited to the following:

• Creating a welcoming atmosphere for everyone.
• Embracing Yoke's Core Values and Mission Statement as an integral part of your contribution to our team.
• Promoting Yoke's sales and company growth by patronizing Yoke's stores and representing our company in the community with a positive message.
• Participating enthusiastically with genuine care for our shared success, always remembering we are the owners of Yoke's.

Tasks of Position

The following are core and essential responsibilities of this position. Associates are responsible for completing any and all duties assigned as required for the successful operation of our business. All associates are required to perform their job duties in a manner which upholds the integrity and honesty of our company.

• Reporting for assigned shifts on time, and on a regular basis, capable of communicating clearly and demonstrating suitable physical abilities to safety perform assigned tasks and duties, prepared to provide excellent service and leadership.
• Promoting sales through active discussions with guests, offering product recommendations, and discussing current promotions and service information. (Examples may include: asking guests if they need other products to accompany requested items, chatting about Yoke's signature items, fresh board and sweet deal suggestions, or providing information on recipes and products).
• Performing inventory, sales, and other bookwork required to monitor financial performance, ensuring the overall operations and profitability of the Meat/Seafood Department, achieving company budget goals with regard to sales, labor and gross margin.
• Merchandising existing and new products using quality and appearance to help promote increased sales.
• Assisting to direct the entire meat program as assigned by the Meat Merchandiser, coordinating and participating in preparing, wrapping, serving, and packing types of bakery products while upholding the production and presentation of fresh, quality bakery products ensuring food meets company specifications.
• Practicing Food Safety - Active Managerial Control for the Meat Department by being proactive at finding and preventing food safety risks, ensuring that the Assistant Department Manager and Seafood Lead are properly trained and are actively training associates on food safety practices. These practices include knowing personal health and illness symptoms to report to the management, monitoring food temperatures with thermometers, proper hand washing when required, using tongs or other barriers with ready-to-eat food, cooking meat to proper temperatures, washing produce before cutting, and preventing cross contamination. Active Managerial Control requires management to assure Associates follow food safety requirements by checking their work and providing corrective action as needed.
• Directing, coordinating, and participating in cutting, trimming, boning, cleaning and wrapping meats, poultry, and seafood offered by the Meat/Seafood Department while upholding the production and presentation of fresh, quality products ensuring all products meets company specifications.
• Providing in-service training to all new personnel ensuring they learn exceptional guest service, special features and services offered by the Meat/Seafood Department, and the proper and safe operations of all equipment used in the department:
• Services include, but are not limited to the following: breaking down package sizes, sharing cooking methods, slicing ham, bacon, roasts, steaks, cleaning crab, wrapping in special containers as requested, seasoning roasts, grinding pork, ordering bulk product.
• Special features include: Certified Hereford Beef, Prairie Fresh Pork, Draper Valley Chicken, Yoke's Fresh Sausage, Meals in Minutes, Seasoned chicken, and Country of Origin Labeling (COOL) regulations.
• Equipment includes: com-line, phone, shrink wrapper, slicer, knives, scales, box knives, vacuum pack machine, cuber, grinder, and saw.
• Identifying and supporting the development of associates who show promise or interest in increased responsibility.
• Empowering associates to use "This One's On Us" cards to "Make Our Guests Crazy About Us!"
• Finding a way to make our guests happy.
• Ensuring all work performed in the department is completed in accordance with all local, state, federal and company rules, regulations, and policies regarding workplace safety, food handling safety, sanitation/housekeeping standards, and guest services.
• Participating actively in the Meat/Seafood Department's accident reduction plan including: monitoring drains in sinks, cleaning floors of spills immediately, recognizing shelf order, chemical use, safety features of all machinery, store evacuation plan, robbery policy, health codes for bleach, case temperatures, gloves, ice scoop, sink regulations, and storing regulations.

Supervisory Responsibilities

This position has supervisory responsibilities, and though many positions in our company are not supervisory, we believe the following quote exemplifies our belief in leadership for all associates:

"Whether you are the president of a company or the janitor, the moment you step from independence into interdependence in any capacity, you step into a leadership role. You are in a position of influencing other people." - Stephen Covey

This position's supervisory responsibilities include, but may not be limited to the following:

• Managing secondary supervisor who assists in supervising employees in the Meat/Seafood Department.
• Supervising, coordinating, and evaluating the activities of associates in the Meat/Seafood Department by performing all duties personally, or through secondary personnel.
• Performing supervisory responsibilities in accordance with the organization's policies and applicable laws including interviewing, training, planning, assigning, and directing work; appraising performance in a timely manner; rewarding, disciplining, addressing complaints, and resolving problems.
• Possessing and displaying excellent leadership and communication skills in handling associate matters.
• Implementing and enforcing company policies.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education and/or Experience
• High School diploma or GED; or a minimum of two years related experience and/or training; or equivalent combination of education and experience.
• Language Skills
• Reads, analyzes, and interprets general business documents. Writes reports and business correspondences. Communicates effectively and pleasantly with all guests, vendors, and associates, under all circumstances.
• Mathematical Skills
• Performs mathematical skills in order to manage a profitable Meat operation including concepts such as fractions, percentages, ratios, and proportions to practical situations. Performs mathematical skills using units of American money and weight measurement, volume.
• Reasoning Ability
• Applies common sense understanding to carry out simple instructions in written or oral form. Solves practical problems and deals with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written or oral form.
• Other Qualifications
• Meets the state minimum requirement to work with slicers, saws, grinders, or other