Meat managers are responsible for managing department inventory, merchandising, labor, safety, and other operational processes. They are to schedule associates, prepare cutting lists, and process meat to maximize sales and gross profit. Meat Mangers are also to ensure the correct ordering, receiving, unloading, storage, and rotation of merchandise and displays as well as any other tasks assigned. Managers are to ensure that all associates are properly trained and supervised and to ensure that all associates maintain department cleanliness and safety at all times.

Benefits Available for F/T Hires:

Medical Ins.

Tele-Medicine

Dental Ins.

Vision Ins.

Life Ins.

401(K)

Employee Assistance Program

Pet Ins.

Earned Wage Access

Qualifications:

Must be 18 years of age.

Previous experience in a meat department or similar role is advantageous.

Knowledge of meat cuts, preparation techniques, and safety procedures.

Physical Requirements:

Ability to lift and carry heavy items (up to 50 pounds) and stand for extended periods.

Manual dexterity and hand-eye coordination for cutting and handling meat.

Work Environment:

The job is typically includes exposure to cold temperatures and meat processing equipment.