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Reporting to the Meat Manager, responsibilities for this position include the following:
To cut, prepare and display all types of meat according to Department Operational Policies, Standards and Guidelines.
To provide customer service and satisfaction to the Association standards. Maintain customer relations and communications.
To present a neat, clean, fresh, well-merchandised department and related work areas (cutting room, coolers, freezers, receiving area, dock, wash up area,
To be familiar with all lines of merchandise handled. To prepare all meat requested by wrapper and scalers. Receive and store all meat as required.
To ensure adequate variety and stocks of all meat related products are displayed at all times.
To maintain open lines of communication with all staff members.
To accept Department Manager's responsibilities in his/her absence.
To observe all safety measures in the department and security policies as outlined by the Association.
To assist in the proper care and maintenance of all equipment pertaining to the department.
To perform proper cleaning and sanitizing procedures as outlined in the department.
To assist in stock taking as required.
To perform other duties and assume additional responsibility as required by the Association.
Qualifications
Retail meat cutting certificate from a recognized institution or the equivalent knowledge and experience in retail meat cutting.
Minimum one year meat cutting experience.
Must be strongly service oriented and motivated, and capable of assisting customers in a courteous and efficient manner.
Must be well organized and capable of attaining a high level of production with minimal supervision
Must be able to work mornings, afternoons, evenings and weekends.
*a combination of relevant education and experience may be considered.
Deadline: November 3, 2026
