PRIMARY OBJECTIVE

To plan and manage the meat and seafood department to promote sales and achieve profit margins, labor goals and ensure a positive shopping experience for customers, and a safe and positive working environment for associates.

NATURE AND SCOPE

Emphasis in this position is ongoing department planning, execution and evaluation to ensure maximum sales and profit opportunities, effective cost control, efficient utilization of labor and strong customer service levels.Primary challenge is consistently meeting or exceeding department profit and labor goals.This position ensures consistent quality, freshness and wholesome meat and seafood products are produced.This position is responsible for providing effective training, development and work direction for department associates and requires the ability to encourage individual and group effort toward department objectives.This position requires on-going customer interaction, providing prompt, courteous service, knowledge of food preparation procedures, food safety regulations, judgment/decision making, social skills/verbal interaction, memorization, reading, writing, math, moderate to heavy lifting, walking, Telxon, box cutter, operation of meat equipment, and exposure to cold temperatures and wet surfaces. Position functions and work hours may vary according to business needs.Assignments and work direction are provided by the Store Director or person in charge.

Competency Requirements:

Business Acumen

Drive for Results

Customer Focus

Decision Quality

Priority Setting

Interpersonal Savvy

Managing and Measuring Work

ESSENTIAL POSITION FUNCTIONS

1.Assist customers and ensure proper service levels and courtesy from all associates

-Greet customers

-Assist customers with special orders, requests and new items

-Answer customer questions

-Perform price checks

-Exchange product when necessary

-Assist customers with product; suggest product

-Bring customers to location of item, when needed

Functional Requirements

Frequent:Physical - lifting/carrying to 50 lbs., equipment operation (meat slicer and scale, intercom, telephone) reaching, standing, walking, and turning

Mental - judgment/decision making, social skills/verbal interaction, memorization, reading, writing and math

Occasional:Physical - lifting/carrying over 50 lbs., equipment operation (calculator)

squatting, stooping/bending and walking

2.Develop effective daily/weekly work plan based on weekly sales projections, budgeted labor goals and previous operating results

-Analyze sales and labor projections

-Plan promotions, seasonal displays and prepare for up-coming ads

-Plan and implement seasonal items and resets

-Determine work priorities and establish work lists and production sheets in order to consistently maintain adequate department conditions

-Determine work needs and writes labor schedule in most effective manner to meet these needs

-Communicate with Store Director/Assistant Store Director concerning ongoing department status, including successes, opportunities and planning

-Participate in weekly store meetings

Functional Requirements

Frequent:Mental - judgment/decision making, social skills/verbal interaction, reading,

writing, equipment operation (calculator), computer skills, and math

3.Implement and maintain coordinated, aggressive and creative merchandising plans, using Division guidelines, which maximize sales, variety and gross profit

-Consistently monitor sales of demand and profit items

-Monitor allocation and variety of product

-Monitor movement and stock levels to ensure proper ordering

-Collaborate with vendors on approved space allocation, display and follows through on product quality, and credits as appropriate

-Ensure consistent rotation of product in cases and coolers to ensure proper refrigeration and freshness

-Ensure meat cases and displays are full, clean and attractive

-Code date product and remove outdated or unfit product

-Assist with stocking, display building, resets

-Plan and execute seasonal promotions and decorates department for holidays

-Collaborate with other departments ensuring store-wide promotions and cross merchandising

Functional Requirements

Frequent:Physical - lifting/carrying to 50 lbs., pushing/pulling 50 force lbs.,

equipment operation (knives, slicer, steamer, scales, pallet jack), reaching,

squatting, kneeling, stooping and bending

Mental - memorization, equipment operation (calculator), math, reading and

writing

Environmental - exposure to cold temperatures and wet surfaces

Occasional:Physical - crawling, climbing, ladders, walking on uneven ground, equipment

operation

4.Ensure accurate pricing and signage within the department

-Verify and ensure correct pricing

-Ensure product is correctly signed

-Utilize point-of-sale material

-Conduct competitive price checks

Functional Requirements

Frequent:Physical - reaching, walking, stooping and bending

Mental - judgment/decision making, social skills/verbal interaction, reading, writing, equipment operation (calculator), computer skills, and math

5.Supervise meat and seafood associates to ensure efficient labor utilization and effectiveness in meeting department objectives

-Effectively communicate tasks and priorities

-Direct and monitor department associates to ensure completion of assigned tasks and efficient uses of labor hours

-Review production work sheets to ensure goals are met

-Monitor sales per labor hour and payroll, and adjust labor to production and work needs

-Ensure department conditions; product availability and placement, rotation, cleanliness and safety, and signing are maintained properly

-Ensure proper refrigeration at all times

-Ensure proper handling to control shrinkage and waste

-Monitor and ensure safe food handling and preparation processes

-Ensure customers receive prompt and friendly service and assistance from all department associates

-Ensure adherence to store department policies and procedures

Functional Requirements

Frequent:Mental - judgment/decision making, social skills/verbal interaction, reading,writing, equipment operation (calculator), computer skills and math

6.Manage meat and seafood receiving, invoicing, pricing, shrink control and inventory to ensure proper product control and that gross profit goals are met

-Ensure accuracy and organization of receiving function

-Process invoices accurately and timely, checks credits, transfer slips for accuracy and verify purchase journal against receiving record

-Ensure product is properly code dated and remove outdated or unfit product

-Maintain known loss reports and grind logs

-Review gross profit reports against receiving records, invoices and other store comparisons

-Perform and document accurate inventory

-Collaborate with pricing to ensure signs and systems reflect accurate prices and monitors price sensitive items in market

Functional Requirements

Frequent:Physical - lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs., reaching, turning, standing, walking, sitting, equipment operation (fork lift, flatbed, pallet jack)

Mental - judgment/decision making, math, reading, writing, basic computer skills

Environmental - exposure to cold temperatures and wet surfaces

7.Perform meat & seafood cutting and preparation

-Follow safe food handling and preparation processes

-Follow daily cutting lists and completes work in allotted time

-Demonstrate proficiency in sawing, boning, cutting, trimming, grinding, weighing, traying and wrapping techniques and equipment

-Maintain store's quality and trim standards

-Clean and sanitize all equipment used

Functional Requirements

Frequent:Physical - lifting/carrying to 50 lbs., pushing/pulling to 50 force lbs., reaching, turning, standing, squatting, stooping/bending, equipment operation (meat saw, bone scraper, knives, slicer, scales, wrapping machine)

Mental - judgment/decision making

Environmental - extended exposure to cooler (28 to 45 degrees) and wet surfaces

Occasional:Physical - lifting/carrying over 50 lbs., pushing/pulling over 50 force lbs.,

equipment operation (meat grinder, cuber, bulker, meat mixer, patty

machine, tenderizer, pressure washer) and climbing ladders

8.Train and develop meat and seafood department personnel

-Train department personnel in proper techniques and procedures

-Ensure forklift and racking procedure training to designated associates

-Ensure department compliance training with sanitation related issues relative to food safety, sanitation and public health regulations.

-Ensure associates know and follow pertinent company policies and procedures

Functional Requirements

Frequent:Physical - walking, standing

Mental - judgment/decision making, reading, writing, social skills/verbal

interaction and memorization

9.Supervise department safety and sanitation programs

-Ensure all associates are properly trained in the proper use of equipment use, maintenance, and sanitation standards, proper lifting and all related safety rules and procedures

-Ensure no one under 18 years of age operates hazardous equipment

-Assure proper break down, cleaning and sanitizing of department

-Ensure equipment is in good operating condition

-Observe department conditions and ensure prompt resolution of potentially hazardous situations

-Conduct department sanitation inspections

-Ensure department compliance with sanitation related issues relative to outside sanitation auditors and public health inspectors

-Review insurance allocation reports and itemized statements of loss reports

-Report all accidents to store management and/or completes incident reports as required

-Ensure associates use personal protective devices (splash goggles, chemical resistant gloves) as required

Functional Requirements

Frequent:Physical - walking

Mental - judgment/decision making, reading, writing, social skills/verbal

interaction and memorization

10.Perform meat and seafood department personnel functions

-Monitor department staffing and makes hiring recommendations

-Conduct and ensure all probationary and regular performance reviews are completed

-Provide individual and group guidance and encouragement toward department objectives

-Ensure adherence to company policies and procedures

-Recommend and administer corrective actions as appropriate; seeks direction from Store Director and Human Resources as required

Functional Requirements

Frequent:Mental - judgment/decision making, social skills/verbal interaction,

memorization, reading and writing

11.Observe standards and procedures regarding store security and confidentiality

Functional Requirements

Frequent:Mental - judgment/decision making, social skills/verbal interaction,

memorization, reading and writing

12.Follow all store and department policies and procedures

Functional Requirements

Frequent:Mental - judgment/decision making, social skills/verbal interaction,

memorization, reading and writing

13.Perform other duties as assigned or delegated

Note:*Within each essential functional requirement, "Frequent" represents approximately 15% of the work shift or at least ten repetitions per work shift."Occasional" represents approximately less than 15% of the work shift or fewer than 10 repetitions per work shift

*Management retains the discretion to add or to change the position functions at any time.

*Position functions may vary by store location

My Cub. My Way.

We provide our customers the best grocery experience period by personalizing our customers' evolving needs with innovation, convenience and by supporting the communities we serve through delivering quality, variety and fresh groceries.

At Cub we believe that diversity and inclusion are essential to our success as an organization, and we strive to create a work environment that fosters respect, fairness, and equal opportunities for all employees.

We are committed to providing equal employment opportunities to all individuals without regard to race, color, religion, creed, sex (including pregnancy, sexual orientation, gender, gender expression, or gender identity), national origin, ancestry, physical or mental disability, medical condition, age, marital status, veteran or military status, or any other characteristic protected by applicable laws. This commitment extends to all aspects of employment, including recruitment, hiring, promotions, job assignments, training, compensation, benefits, and other conditions of employment.

Cub will not tolerate unlawful discrimination or harassment of associates by anyone, including any manager, supervisor, co-worker, contractor, customer, supplier, vendor, or visitor.