Butcher

Butcher 1 Sendik's Food Markets is far more than a grocery storewe are a family-owned company built on a century-long tradition of providing "only the best." With our 2026 Centennial Anniversary marking a century of excellence, we seek passionate individuals eager to join a team defined by exceptional quality, genuine service, and community pride. We currently operate 17 store locations across Southeastern Wisconsin. At Sendik's we blend the warmth of a local grocer with the energy and nimbleness of a fast-paced, innovative retail environment. We empower our associates to become experts, fostering a culture where every single person contributes to our signature, award-winning customer experience. If you are looking for a career where your passion for service and hard work lead to genuine growth and make a tangible impact right in your community, you belong at Sendik's. The Butcher 1 will be responsible for modeling and promoting Sendik's culture by consistently providing "best in class" service to our guests. The main responsibility of the Butcher 1 is to create and prepare high-quality pork, chicken and poultry products for our customers. In addition, the Butcher 1 will assist customers with recommendations and product suggestions. Our Values: Service: We will treat every customer like a beloved family member or friend and find a way to say "yes" to our customers. It's important that we engage with every customer that enters our store, and follow the 10/4 rule. At the end of any interaction with a customer, we will offer a sincere "Thank you for your business!" Passion: We have a passion for excellence and to be the best at what we do. We will seek product knowledge and commit to quality by believing in the Sendik's brand. Nimbleness: Provide great solutions for our customers by exploring all possibilities and welcoming change. We will be quick to respond to our customers and use "Red Truck Service" when additional assistance is needed. Duties/Responsibilities: Serve customers as an expert butcher in the Meat & Seafood Department while modeling Sendik's culture and providing "best in class" customer service, which includes greeting, engaging, delighting, and thanking every guest. Provide consistent, timely, and friendly customer service when answering questions and making custom meat cutting suggestions. Perform high-standard meat cutting to prepare and prep all Top Shelf items for the Meat and Seafood case, including kabobs, marinades, and gourmet burgers. Operate meat room machinery to grind beef, pork, and poultry according to the daily production schedule. Consistently meet Sendik's meat cutting proficiency and yield standards. Execute professional butcher duties by cutting various portions of meatincluding pork, chicken, and poultrybased on the daily schedule, with beef products cut on an as-needed basis. Assist with communicating and repurposing potential department shrink. Maintain grind and sanitation logs in accordance with meat processing safety protocols. Assist with maintaining back coolers, including rotating and dating inventory for quality and freshness. Assist with creating displays based on the weekly sales ad. Operate, maintain, and clean core butcher shop and meat cutting equipment, including knives, meat grinders, band saws, and coolers. Assist with training and mentoring new apprentice butchers and associates in the Meat & Seafood Department. Maintain a clean and safe work environment by adhering to food safety, sanitation, and meat handling procedures. Assist with all other Meat & Seafood Department duties as needed. Qualifications: Must be a minimum of 18 years of age due to required operation of heavy-duty meat processing and meat cutting equipment. Prior experience as a butcher, meat cutter, or in professional meat cutting is required, alongside the ability to consistently meet Sendik's yield and proficiency standards. Excellent communication, organizational, and planning skills. Ability to quickly adapt to changing conditions, priorities, and circumstances in a fast-paced butcher shop environment. Ability to problem solve and make independent decisions regarding department needs and priorities. Strong knowledge of local and state health, sanitation, and safety regulations related to meat handling. Strong sense of urgency, time management, prioritization, and multitasking skills. Ability to accommodate a fluctuating schedule, including evening, weekend, and holiday shifts. Ability to stand, walk, lift, bend, push/pull for extended periods of time. Ability to lift up to 100 pounds.