Meat Cutter

Albertsons Companies•Scottsdale, AZ

7d•Onsite

About The Position

The Meat Cutter maintains the desired level of fresh meat production while keeping the department and equipment clean. The role ensures customer service and product quality, freshness, safety, and selection. It requires knowledge of meat department operations, food handling and safety practices, and product standards, along with the ability to serve customers and complete department tasks safely and accurately. The position is safety-sensitive and involves working with cutting equipment and other work aids. Work takes place in a temperature-controlled store, including prolonged periods in areas from 40°F to 50°F and exposure to cold cases, coolers, and freezers. Hands remain moist for much of the work time and are frequently exposed to cold temperatures while handling products. Scheduled hours vary, and nights, weekends, or holidays may be required.

Requirements

Be friendly, courteous, and tactful, and maintain composure when interacting with customers and coworkers.
Have working knowledge of meat department duties, including cutting, wrapping, steaming, grinding, cubing, tenderizing, and customer service.
Communicate orally and read and follow written work assignments.
Understand company practices and meat department policies and procedures, and be able to judge and react to business activity.
Know product varieties, standards, perishability, food safety, sanitation, labeling, and department procedures.
Frequently reach, lift, stack, and maneuver objects weighing up to approximately 80 pounds; bend and stoop frequently; occasionally climb ladders; push and pull fully loaded hand trucks, high boys, and pallet jacks; and perform repetitive arm movements.
Have manual dexterity and good eye-hand coordination, and maintain mental alertness for safe and accurate work.
Know basic mathematics, weights, and measures, as well as product taste, content, and perishability and applicable safety and sanitation procedures.
Operate computer software and electronic ordering devices to enter orders and inventory and print labels.
Use saws, cutters, grinders, cutting and wrapping equipment, cleaning supplies and equipment, safety cutters, and safety gloves.
Maintain good attendance; scheduled hours vary, and nights, weekends, and holidays may be required.

Responsibilities

Provide customer service consistent with company and division programs, handle customer relations and complaints positively, and refer issues to the Meat Manager or Store Director as appropriate.
Receive and break down deliveries, check quality and quantity, and maintain product quality in accordance with company policies and storage-temperature regulations.
Cut, grind, weigh, and wrap fresh meat products using proper procedures; control shrink and expenses; and prevent the sale of expired or spoiled products.
Complete and monitor daily logs, paperwork, and other required records accurately.
Maintain and organize the meat department cooler and freezer, and clean and sanitize the sales floor, work area, cooler, freezer, equipment, and retail cases.
Meet standards for product quality, trimming, grinding, packaging, labeling, rotation, and wrapping.
Merchandise products appropriately by following schematics, advertising-item requirements, signing procedures, and product-flow practices; comply with labeling laws, regulations, and company policies.
Follow company policies for pricing and handling re-worked and reduced-to-clear items.
Comply with federal, state, and local health, food-handling, and safety standards.
Assist customers with special orders, make product suggestions, and use suggestive selling.
Answer and respond to incoming calls appropriately.
Perform assigned duties safely, accurately, honestly, and with integrity, along with other necessary duties.