MEAT & SEAFOOD SUPERVISOR
2020 Oregon Street
Reports to
Meat Seafood Department Manager and/or Buyer.
Purpose
To ensure Meat and Seafood Department operations run at optimal level, to oversee the entire operation of meat department; to offer high quality products (meat/ seafood) at competitive prices to customers and to provide excellent customer service; to ensure profitability and customer satisfaction.
Responsibilities
Order fresh meat and seafood to meet customer demand, following Meat and Seafood Manager Buyer’s guidelines.
Review and track invoices for accuracy and break into inventory categories.
Conduct monthly inventory counts.
Receive deliveries following established procedures:
Check deliveries for damage, quality, and accuracy.
Rotate deliveries into storage.
Get credit from suppliers where applicable for returned or low-quality product.
See that unsellable items are recorded and properly disposed of.
Ensure inter-store transfer procedures are followed.
Implement promotions, sales and pricing strategies developed by Meat Seafood Buyer Manager.
Maintain clear and accurate signs/ tags for the counter with pricing according to price list as set by Meat Buyer.
Plan attractive meat and seafood displays, following standards of Meat Buyer.
See that displays are replenished, rotated, checked for quality.
Maintain meat and seafood displays, freezer, prep and storage areas in clean, safe, and orderly condition, meeting health department standards.
Prepare cuts of meat for best yield and customer appeal.
Assist customers with product questions and special orders.
Offer suggestions for purchase and preparation in a friendly, courteous manner.
Maintain department equipment in working order.
Advise Store Manager of equipment in need of repair or replacement.
Inform all staff and post caution signs on equipment that is not operating properly.
Keep daily temp logs on all refrigerated equipment.
Assist Dept Manager in selecting qualified candidates for the department.
Ensure on-the-job training with Meat and Seafood Department Training Checklist.
Ensure that safety violations, hazards and accidents are documented and addressed.
Set daily work priorities for all department staff.
Schedule labor hours within payroll allocation.
Review exception reports.
Conduct performance evaluations.
Take disciplinary action as needed following established policies.
Knowledge & Skills
Customer Service experience Required.
Experience in meat cutting and merchandising preferred but will train the right candidate.
Prior knowledge of federal, county and city sanitation regulations required.
Excellent communication skills
Demonstrated ability to handle multiple demands and follow through on commitments.
Supervisory experience preferred but will train for the right candidate.
Basic math and computer skills.
Excellent Written and Verbal communication in English.
Education & Training
High School Diploma or GED prefaerred.
Licenses & Certifications
Other
Ability to lift up to 50 lbs.
Able to stand for two or more hours at a time.
Manual dexterity with hazardous equipment.
Must be 18 or older to operate meat and seafood equipment.
Ability to work in cold and wet conditions.
Ability to spend varied amounts of time looking at a computer screen.
Flexible availability preferred.
Pay Range
$24.50 - $31.00 per hour
Benefits
All positions recieve an employee discount
Full Time positions are also eligible for;
401(k)
Dental insurance
Health insurance
Vision insurance