C2-Meat Service

· Oversee the quality of products sold to customers and assure that quality standards conform to state regulations and Company expectations.

· Organize, upkeep, and maintain back stock in good order and easily accessible.

· Understand and recognize the different parts of meat products sold to customers, and the different techniques that can be used to cook the products.

· Package, weigh and price Meat department merchandise.

· Maintain overall department appearance and replenish display cases.

· Follow established Weights and Measures procedures (tares) mandated by the state.

· Suggest Company products and services to customers.

· Operate equipment and machinery such as baler, forklift, etc. based on operational needs.

· Other duties common to the Meat department may be assigned by the supervisor as needed.

Skills/Qualifications:

· Minimum of 2 years in a Meat customer service role required.

· High school diploma/GED required or equivalent work experience

· College coursework preferred

· Must be 18 years of age

· Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

· Ability to write routine reports and correspondence

· Ability to speak effectively after groups of customers or employees of organization

· Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form

· Ability to deal with problems involving several concrete variables in standardized situations

· Bilingual (English and Spanish) highly preferred

· Work well with others in a team oriented environment where one willingly takes on additional tasks with a positive attitude to help out the team/department.

· Knowledge of principles and processes for providing customer services - this includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction

· Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

· Strong interpersonal skills with an ability to coach and lead diverse work teams to achieve performance, quality, cost, and service goals

Physical Requirements:

· Requires regular attendance and/or physical presence at the job

· Fast paced, high volume, detail oriented work environment

· Exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; and toxic or caustic chemicals

· The noise level in the work environment is usually moderate

· Occasionally requires the ability to move, lift, carry, pull or push heavy objects or materials.

· Lift up to 50 pounds unassisted.

· Requires extensive use of hands

· Reach above and below shoulder height, constant walking, standing in one place for long periods of time, bending, stooping, lifting, etc.

· Work in hot and cold environments.

· Follow company health and safety rules and wear protective equipment when and where applicable.

· Safely use food handling and sanitation chemicals and equipment to maintain department cleanliness standards and local, State and Federal agencies regulations and requirements.