Meat & Seafood Team Leader

Earth Fare•Rock Hill, SC

3d•Onsite

About The Position

Earth Fare Team Leaders are managers responsible for modeling Earth Fare's Mission, Conviction, and Purpose, while developing and managing a successful team within their department. Team Leader responsibilities include adhering to the department's standard operating procedures and meeting and exceeding financial goals including gross profit, shrink, sales, labor, and department overhead. Team Leaders are responsible for ensuring a clean, organized, and safe work environment.

Requirements

Proficient knowledge of meat and seafood varieties and cuts.
Understanding of food safety, sanitation and proper storage/display of organic products.
Understanding of food safety, sanitation, and proper use of knives, saws and other equipment used in meat and seafood preparation.
Proven success managing shrink, sales, gross-profit and total overhead of a department in a similar environment required.
2-3 years minimum experience as a professional meat cutter/butcher.
Must be able to lift up to 50 pounds
Must be able to bend, reach, stoop, kneel and squat
Must be able to push, pull, and maneuver heavy loads
Works in a fast-paced environment with a focus on customer service.
May work in environments of extreme cold and extreme heat for short periods of time.
May travel periodically for meetings.
Must be able to stand and be on one's feet during the workday

Nice To Haves

2-3 years minimum grocery retail experience within the Meat Department preferred.
Perishable experience and OSHA ServSafe Certification preferred.

Responsibilities

Communicates the Earth Fare vision, standard operating procedures, merchandising guidelines, and financial goals to Team Members, with strong emphasis on customer service, safety, and sanitation.
Interviews, selects, trains, and supports team members.
Acts as a key holder to support overall store operations.
Supervises and participates in the production of in-house meat cutting with extensive knowledge of meat and seafood varieties and cuts.
Maintains proper presentation and display of quality meat and seafood items.
Ensures high standards of quality control.
Ordering and receiving deliveries; scheduling; checking daily and weekly sales/movement reports, shrink reports, emails and responding accordingly; conducting monthly department inventory.
Continually find ways to reduce expenses.
Develops and maintains an attractive sales floor by implementing Earth Fare merchandising guidelines.
Maintains cleanliness, sanitation, and overall organization of the department including all fixtures, storage, work stations, freezers, and coolers.