Meatcutter Journeyman

The Meat Manager is responsible for leading the operations of the Meat Department, ensuring exceptional customer service, maximizing sales, and maintaining standards for freshness, cleanliness, and safety. The ideal candidate will have extensive experience in meat cutting, department leadership, and maintaining compliance with food safety guidelines.

Oversee the day-to-day operations of the Meat Department, including meat cutting, merchandising, inventory control, and sanitation.

Ensure compliance with all health and safety regulations and company policies.

Manage department labor, scheduling, and training of Meat Clerks and Cutters.

Maintain proper product rotation and monitor product quality and freshness.

Engage with customers, answer questions, and offer meal solutions.

Drive department sales and profitability through effective merchandising and promotions.

Control shrink, manage inventory, and ensure accurate pricing and labeling.

Collaborate with store leadership on strategic planning and execution.

Must be at a Journeyman Meat Cutter level or have a minimum of 2 years of verifiable meat cutting experience (equivalent to 4,160 hours).

Proven knowledge of meat products, cutting techniques, tools, and equipment.

Strong leadership, communication, and customer service skills.

Bilingual skills are a plus.

Knowledge of inventory systems and retail point‑of‑sale systems.