Meat Manager — Sea Mart Quality Foods

Hames Corporation • Sitka, AK

14d • $32 - $37 • Onsite

About The Position

Sea Mart Quality Foods is more than a supermarket; we are a Sitka landmark. Located on an island community with only 14 miles of road, we serve as the primary gateway for our neighbors' daily needs. As a 24-hour independently owned and operated store, we embrace the "Spirit of Alaska" through a deep commitment to our community and a "first-and-last" touchpoint hospitality model. Our history is rooted in resilience, navigating the complexities of island logistics where every product represents a journey by barge. We pride ourselves on being the stabilizing force that keeps Sitka stocked, secure, and welcomed.
You Will Be
The Master Butcher: You are the technical anchor of the department. You set the pace on the cutting bench, ensuring maximum yield from every primal and maintaining the highest artisanal standards for the case.
The Logistics Lead: You manage the reality of island inventory. You coordinate with vendors and monitor "on the water" transit to ensure our cases stay full, even when a barge is delayed.
The Department Head: You are responsible for the "business" of the meat room. You manage the labor budget, P&L performance, and the growth of your team, ensuring the department is profitable, safe, and efficient.

Requirements

• Experience: Department Head level; extensive senior leadership in high-volume retail operations, financial strategy, and master-level proficiency in the meat-cutting trade.
• Age Requirement: 19+ Years Old (Required for personnel oversight and regulatory compliance).
• Certifications: Valid Alaska Food Workers Card and ServSafe Manager Certification (Required within 30 days of employment).
• Technical Skills: Expert operation of industrial meat saws, slicers, and grinders. Advanced digital literacy for navigating payroll, scheduling, and inventory portals.
• Physical Requirements & Environment
• Dynamic Mobility: Ability to traverse the store to ensure safety and quality standards are met department-wide.
• Cold & Moisture Exposure: Ability to work productively in refrigerated environments (35°F to 45°F) for the duration of a shift.
• Stationary Position: Ability to remain in a stationary position for extended periods during financial analysis or master-level cutting.
• Lifting (Heavy): Ability to lift and move objects up to 50 lbs. (e.g., bulk carcasses or large cases).

Responsibilities

• Strategic Leadership: Architect the department's operational vision, prioritizing "Spirit of Alaska" hospitality and long-term financial stability.
• Financial Stewardship: Manage labor budgets, P&L performance, and procurement strategies to maximize profitability and minimize department "shrink."
• Talent Development: Oversee recruitment, interviewing, and formal performance management; drive the growth of the entire leadership team (Supervisor and Leads) and the technical "Trade Track."
• Procurement Mastery: Coordinate high-level vendor relationships and strategic inventory procurement for all fresh and frozen proteins, ensuring variety and quality despite barge logistics.
• Compliance Accountability: Final authority for department safety, health code compliance (ServSafe), and timely Workers' Compensation reporting.
• Administrative Integrity: Develop weekly work schedules and projections; audit time punches and research sales/billing discrepancies to maintain operational standards.
• Merchandising Excellence: Design the visual merchandising layout for all service counters and cases to drive guest engagement and maximize sales volume.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed