Meat Specialist Details

Meat Specialist

Hy-Vee - Robbinsdale, MN

Employment Type : Full-Time

Job Title: Meat Specialist FLSA: Non-Exempt

Department: Meat

General Function:

The meat specialist is a fully skilled job that cuts and merchandises all fresh meat commodities.

Reporting Relations:

Accountable and Reports to: Store Director, Assistant Store Director; Managers GM, Perishables, and Store Operations, Assistant Managers, Department Manager

Direct Reports: None

Primary Duties and Responsibilities:

1. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

2. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store.

3. Makes an effort to learn customers' names and to address them by name whenever possible.

4. Assists customers by: (examples include)

• escorting them to the products they're looking for

• securing products that are out of reach

• loading or unloading heavy items

• making note of and passing along customer suggestions or requests

• performing other tasks in every way possible to enhance the shopping experience.

5. Answers the telephone promptly and provides friendly, helpful service to customers who call.

6. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.

7. Tenderizes, grinds, and cuts merchandise.

8. Prepares cutting lists for case fills.

9. Conducts cutting tests.

10. Monitors refrigeration for proper temperatures.

11. Maintains strict adherence to department and company guidelines related to personal hygiene and dress.

12. Adheres to company policies and individual store guidelines.

13. Reports to work when scheduled and on time.

Secondary Duties and Responsibilities:

1. Wraps, weighs, and labels product.

2. Performs cleaning in the department.

3. Replenishes and organizes coolers.

4. Assists in other areas of store as needed.

5. Performs other job related duties and special projects as required.

Education and Experience:

High School or equivalent, Hy-Vee food safety training. Over one year of related work experience preferred.

Physical Requirements:

• Must be physically able to exert up to 100 pounds of force (energy exerted) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects.
• Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.
• Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Knowledge, Skills, Abilities and Worker Characteristics:

• Must be able to solve practical problems; variety of variables with limited standardization; interpret instructions.
• Must have the ability to do arithmetic calculations involving fractions, decimals, and percentages.
• Have the ability to file, post, and mail materials; copy data from one record to another; talk with customers to identify their requests; guide people and provide basic direction.

Working Conditions:

This position is exposed daily to dirt, noise, temperature extremes, dampness, vibrations, equipment movement hazards, cleaning chemicals/solvents, and electrical shock. This is a fast paced work environment.

Equipment Used to Perform Job:

Power ban saw, Grinder, Tenderizer, Slicker, Bone duster (where applicable), Knives, Tumblers, Automatic patty machine (where applicable), Automatic stuffier, Wrapping system, Rotisserie, Pallet jack, Familiar with software.

Confidentiality:

Has access to confidential information such as cutting tests, tonnage sheets, monthly reports, and projection sheets.

Contacts:

Has daily contact with customers and the general public, and vendors/suppliers in the absence of the department manager.