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