Traveling Meat Journeyperson (Must be a Certified Meatcutter)

Outpost Natural Foods•Milwaukee, WI

17h•$21 - $21•Onsite

About The Position

Seeking a certified meat journeyperson to work in our organic/natural meat departments. Experience with Cryovac is desirable. This role ensures the highest level of service possible to Outpost’s internal and external customers by making all standard and required cuts on beef, veal, lamb, pork, poultry and seafood.

Requirements

Must be a Certified Meatcutter
Experience in meat cutting with superior meat cutting skills
Knowledge of Department of Agriculture’s sanitation regulations
Ability to appropriately delegate work duties and motivate staff
Displayed skill in the use of a knife
Ability to follow through on systems, procedures and policies
Attention to detail and good organizational skills
Ability to handle multiple demands, work under time pressures, and meet deadlines
Willingness to be open, to learn, and take on new responsibilities
Demonstrate objectivity, neutrality and calmness under pressure
Regular, predictable attendance
Effective communication skills in English
Ability to read and comprehend instructions
Ability to appropriately delegate work duties and motivate staff
Demonstrated ability to follow through on commitments
Ability to work in a fast paced environment
Ability to make decisions based upon knowledge without supervision
Standing, walking, bending, sitting, reaching
Using hands or fingers to handle or feel
Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus
Regular use of sharp cutting instruments
Ability to taste and smell
Ability to work in a cold climate
Ability to lift up to 80 lbs.

Nice To Haves

Experience with Cryovac

Responsibilities

Ensure professional and friendly service from all meat staff.
Ensure customers are greeted and assisted in a timely manner.
Handle customer questions and complaints.
Provide product information and educational materials to customers and staff.
Be knowledgeable of products to make recommendations to customers.
Make all standard and required cuts on beef, veal, lamb, pork, poultry, and seafood.
Properly handle and store all product according to department standards and the Department of Agriculture’s guidelines.
Ensure displays and shelves are fully stocked and rotated.
Ensure that unsellable items are properly disposed. Accurately record credits, losses, and transfers.
Ensure that all meat & seafood displays, coolers, equipment, cutting room, and storage areas are in clean, orderly condition, and meet health department standards.
Receive and stock orders in a timely manner. Check condition of product and invoices for accuracy upon delivery. Ensure correct product rotation.
Uphold department safety guidelines to ensure the safety of all department staff.
Uphold department’s sanitation standards and health department requirements for food storage and handling. Ensure staff do the same.
Participate in department resets and quarterly inventory.
In absence of department coordinator order product for department to ensure and adequate supply of products.
Attend department meetings as scheduled.
Perform duties included in department clerk and apprentice job descriptions.
Delegate duties to meat staff and ensure they are always busy.
Positively encourage department staff to excel at their job.
Replace vacant shifts when call ins, etc. occur. Notify manager of these occurrences.
Assist in training department staff.
Assist meat staff in following department standard operating procedures.
Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
Keep store orderly and clean.
Maintain a positive attitude.
Perform other duties as assigned by department coordinator or supervisory staff.