Meat Lead

Oliver; Santa Rosa (CA); On-site; USD 34,000 - 40,000; Full time

Benefits offered by this job

ESOP

401(k) retirement

Employee Discounts

Paid Time off

Flex Spending Account for Medical &amp

Job summary

Oliver is seeking a Meat Lead to support the Meat Department's daily operations and goals. The role reports to the Meat Manager and assists in managing staff, inventory, and product preparation.

Wage is $25.00-$29.00 per hour for regular full-time work with weekend and holiday availability. Extensive product knowledge and leadership are essential for success in this fast-paced setting.

Qualifications

• High school diploma or GED required.
• Food handlers certificate required (ServSafe or ANSI).
• Minimum 2+ years butcher experience.
• Strong knife handling and safety grounding.

Responsibilities

• Provide excellent customer service and answer questions promptly.
• Describe meat attributes and cooking techniques to customers.
• Supervise the Meat Team in absence of managers.
• Place vendor orders and manage back stock.
• Prepare products per recipes (ground meat, sausages, etc.).
• Maintain inventory accuracy and proper signage.

Skills

Butcher Experience

Product knowledge

Carcass breakdown

Inventory & ordering

Leadership

Safety procedures

Problem solving

Financial acumen

Team coordination

Communication

Math basics

Scheduling flexibility

Education

High School Diploma or GED

Food Handlers Certificate (ServSafe or ANSI)

Job description

Meat Lead (Full Time)
Location: Not Store Specific
Department: Meat

MEAT LEAD

REGULAR FULL TIME - $25.00-29.00/HR

SHIFTS: COMPLETE OPEN AVAILABILITY - WEEKENDS & HOLIDAYS REQUIRED

POSITION SUMMARY

As Meat Lead, you focus on supporting the Meat Manager and Assistant Meat Manager with the daily operations to meet the overall goals of the Meat Department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Provide excellent customer service, address the needs of customers, and answer their questions in a timely and effective manner.
• Describe attributes of the meats we sell and cooking techniques to customers.
• Demonstrate a basic understanding of the financial needs of the Meat Department.
• Supervision, delegation of tasks, and development of the Meat Team in the absence of the Meat Manager and Assistant Meat Manager.
• Place vendor orders and intercompany transfer orders to maintain appropriate levels of back stock.
• Responsible for butchering meat, poultry, and seafood according to the Companys specifications.
• Measure, mix, and prepare products according to the Companys specifications and recipes. (e.g. ground meat, sausage, ready-to-cook products, cured meats, marinaded meats, seasoned burger patties, etc.)
• Package, weigh, label, and price products for full and self-service cases, using the Cry-O-Vac (ROP) when appropriate.
• Accountable for inventory management on the floor. (e.g. merchandising, facing products, pulling inventory, rotating perishable items, proper and accurate signage, product placement, etc.)
• Responsible for the breakdown and inspection of delivery/vendor orders.
• Ensure deliveries are properly organized and stored in appropriate areas.
• Provide and maintain a professional work environment for the growth and development of the department.
• Create and sustain collaborative and productive working relations with coworkers and outside vendors.
• Answers phones and pages promptly and courteously.
• Operate and maintain equipment in accordance with Company cleanliness and safety standards.
• Follow and ensure compliance with established procedures, including Weight and Measures, health and sanitation, and safe work practices.
• Immediately reports safety hazards and violations to supervisors.
• Maintain and ensure maintenance of a clean and sanitary working and shopping environment.
• Works all scheduled shifts and attends required trainings and meetings.
• Other duties as assigned by supervisors.

SKILLS & QUALIFICATIONS

• 18+ years old.
• Butcher Experience: 2+ years.
• Advanced product knowledge, including how to prepare/cook meat (Meat, Poultry, and Seafood).
• Ability to break carcass beef, lamb, and pork.
• Knowledge of living conditions of animals and ability to educate the public on these issues.
• Experience with Microsoft Office and operations-related applications.
• Demonstrated advanced ability in knife handling, other cutting equipment, and safety procedures.
• Demonstrated leadership and employee development skills.
• Highly skilled in problem solving and decision-making skills.
• Demonstrates financial acumen.
• Ability to support the successful flow of the department and act as back up when necessary.
• Capable of effectively prioritizing and delegating competing tasks in a fast paced, evolving environment.
• Ability to follow directions and established procedures with attention to detail.
• Able to work a flexible schedule including nights, weekends, and holidays as needed.
• Team-player who can also work independently with minimal supervision.
• Clear and effective communication style, both written and verbal.
• Basic math skills.

EDUCATION, CERTIFICATES, LICENSES

• High School Diploma or general education degree (GED).
• Food Handlers Certificate (ServSafe or ANSI compliant organization).

PHYSICAL REQUIREMENTS/ WORK ENVIRONMENT

- The list below outlines the expectations, requirements, and conditions of this position.

• Works with and around flour/grains, dairy, fresh fruits, vegetables, nuts, and/or other food allergens.
• Constantly lifts/carries 10 pounds and occasionally up to 75 pounds.
• In a work day: constant standing/walking.
• Work requires the following motions: standing, walking, bending, twisting, squatting, kneeling, and reaching. Bending and twisting at waist and neck. Reaching above and belo the shoulders.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Constant exposure to extreme temperatures from work in and around freezers, coolers, refrigerators, ovens, stovetops, grills, barbeques, etc., inside and outside of the store in all weather conditions.
• Consistent work in wet and dry conditions.
• May require use of ladders or step stools.
• Exposure to FDA approved cleaning chemicals (gas, fumes, chemicals).
• Work with and around tools and equipment, including but not limited to knives, personal protective equipment, forklift, pallet jacks, hand trucks, six-wheel carts, baler, etc.
• Intermittent noise from equipment and machinery.
• Wear non-slip, water and oil resistant closed-toe shoes.

BENEFITS

• Employee Stock Ownership Plan (ESOP)
• 401 (k) retirement
• Employee Discounts
• Paid Time off
• Flex Spending Account for Medical & Dependent Care
• Regular Wage Increases
• Safety Incentive Program
• Career Development and Growth Opportunities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.