Meat Department Team Lead

Hy-Vee; Le Mars (IA); On-site; USD 42,000 - 56,000; Full time

Job summary

Hy-Vee in the United States is seeking an Assistant Meat Department Manager to support the department in delivering fresh, high-quality products at competitive prices. You will provide prompt customer service, supervise Meat Specialists and Clerks, and assist in planning cutting lists and training staff.

The role emphasizes leadership in daily operations, ensuring proper storage and rotation, and maintaining sanitation standards while supporting department goals and customer satisfaction.

Qualifications

• High School diploma or equivalent.
• Experience with meat departments preferred.
• Hy-Vee food safety training or equivalent.

Responsibilities

• Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.
• Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.
• Makes an effort to learn customers’ names and to address them by name whenever possible.
• Assists customers by escorting them to products they’re looking for; securing products that are out of reach; loading or unloading heavy items.
• Prepares cutting lists for case fills and offers meal solutions and advice on preparation to customers.
• Trains new employees; under supervision handles and satisfies customer issues.

Skills

Partnerships

Growth mindset

Results oriented

Customer focused

Professionalism

Education

High School or equivalent

Computer meat program

Hy-Vee food safety training

Cornell Home Study food safety course

Dale Carnegie is encouraged

Over one year of related work experience preferred

Job description

Hy-Vee in the United States is seeking an Assistant Meat Department Manager to support the department in delivering fresh, high-quality products at competitive prices. You will provide prompt customer service, supervise Meat Specialists and Clerks, and assist in planning cutting lists and training staff.

The role emphasizes leadership in daily operations, ensuring proper storage and rotation, and maintaining sanitation standards while supporting department goals and customer satisfaction.