Meat Cutter

Meat Specialist

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

Core competencies include partnerships, growth mindset, results oriented, customer focused, and professionalism.

Reporting relations include the District Store Director, Store Manager, Assistant Managers of Operations, Perishables, Health Wellness Home, Service Managers, Meat Department Manager or Assistant Meat Department Manager where applicable.

Primary duties and responsibilities include providing prompt, efficient and friendly customer service, tenderizing, grinding, and cutting merchandise, preparing cutting lists for case fills, conducting cutting tests, ordering new items, monitoring refrigeration for proper temperatures, maintaining strict adherence to department and company guidelines related to personal hygiene and dress, adhering to company policies and individual store guidelines, and reporting to work when scheduled and on time.

Secondary duties and responsibilities include managing the department in the absence of the department manager and assistant department manager, wrapping, weighing, and labeling product, performing cleaning in the department, replenishing and organizing coolers, assisting in other areas of store as needed, and performing other job related duties and special projects as required.

Supervisory responsibilities include managing the department in the absence of the department manager and assistant department manager.

Knowledge, skills, abilities, and worker characteristics include the ability to solve practical problems, do arithmetic calculations involving fractions, decimals, and percentages, and 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.

Education and experience include high school or equivalent, Hy-Vee food safety training, and over one year of related work experience preferred.

Physical requirements include the ability to exert up to 100 pounds of force occasionally, up to 50 pounds of force frequently, and up to 10 pounds of force constantly to move objects, and visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision.

Working conditions include exposure to dirt, noise, temperature extremes, dampness, vibrations, equipment movement hazards, cleaning chemicals/solvents, and electrical shock in a fast paced work environment.

Equipment used to perform the job includes power ban saw, grinder, tenderizer, slicker, bone duster (where applicable), knives, tumblers, automatic patty machine (where applicable), automatic stuffier, wrapping system, rotisserie, pallet jack, and familiar with software.

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

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